Next Article in Journal
High Pressure Treatment in Foods
Previous Article in Journal
Total Environmental Impact of Three Main Dietary Patterns in Relation to the Content of Animal and Plant Food
Previous Article in Special Issue
Effect of Technological Treatments on Human-Like Leptin Level in Bovine Milk for Human Consumption
Article Menu

Export Article

Open AccessArticle
Foods 2014, 3(3), 461-475; doi:10.3390/foods3030461

An Investigation of the Complexity of Maillard Reaction Product Profiles from the Thermal Reaction of Amino Acids with Sucrose Using High Resolution Mass Spectrometry

1
School of Engineering and Science, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany
2
Henkel AG & Co. KGaA, Henkelstr. 67, 40589 Düsseldorf, Germany
*
Author to whom correspondence should be addressed.
Received: 15 March 2014 / Revised: 17 April 2014 / Accepted: 23 June 2014 / Published: 7 August 2014
(This article belongs to the Special Issue Thermal Processing of Foods)
View Full-Text   |   Download PDF [1151 KB, uploaded 7 August 2014]   |  

Abstract

Thermal treatment of food changes its chemical composition drastically with the formation of “so-called” Maillard reaction products, being responsible for the sensory properties of food, along with detrimental and beneficial health effects. In this contribution, we will describe the reactivity of several amino acids, including arginine, lysine, aspartic acid, tyrosine, serine and cysteine, with carbohydrates. The analytical strategy employed involves high and ultra-high resolution mass spectrometry followed by chemometric-type data analysis. The different reactivity of amino acids towards carbohydrates has been observed with cysteine and serine, resulting in complex MS spectra with thousands of detectable reaction products. Several compounds have been tentatively identified, including caramelization reaction products, adducts of amino acids with carbohydrates, their dehydration and hydration products, disproportionation products and aromatic compounds based on molecular formula considerations. View Full-Text
Keywords: mass spectrometry; Maillard reaction; carbohydrates; amino acids; complex mixture mass spectrometry; Maillard reaction; carbohydrates; amino acids; complex mixture
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

Supplementary material

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Golon, A.; Kropf, C.; Vockenroth, I.; Kuhnert, N. An Investigation of the Complexity of Maillard Reaction Product Profiles from the Thermal Reaction of Amino Acids with Sucrose Using High Resolution Mass Spectrometry. Foods 2014, 3, 461-475.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top