4-Hydroxy-5-Methyl-3(<i>2H</i>)-Furanone (HMFO) Contributes to Browning in the Xylose-Lysine Maillard Reaction System

Abstract

During research on the Maillard reaction between xylose and lysine (Lys), we detected a major peak showing anabsorbance maximum at about 280 nm by diode-array-detection (DAD)-HPLC. In this study, the peak was isolated and identified as 4-hydroxy-5-methyl-3(2H)-furanone (HMFO). This compound accounted for 60 _ 80% of the total area of HPLC peaks (280 nm), and about 20 mg/100 mL of HMFO was produced from a solution containing 200 mg/100 mL of xylose. HMFO was produced not only from xylose, but also from arabinose and ribose, and ribose was the best precursor. When HMFO was heated in a buffer solution with or without Lys, it was decomposed or polymerized, and colored and colorless polymers appeared. Diacetyl and methylglyoxal were the major decomposed dicarbonyl compounds from HMFO; these dicarbonyl compounds are considered to be the major precursors for polymers formed from HMFO.

Characterization of key aroma compounds in roasted chicken using SPME, SAFE, GC-O, GC–MS, AEDA, OAV, recombination-omission tests, and sensory evaluation

“…Moreover, it can be extracted not only from xylose but also from arabinose and ribose. Additionally, it's important to note that dicarbonyl compounds are recognized as the principal precursors for the formation of polymers derived from HMFO ( Mikami et al, 2017 ). In addition to its role in roasted chicken aroma, HMFO has also been identified as a key component contributing to the development of beef flavor, imparting a distinct caramel-like character to various meat products ( Tonsbeek et al, 1968 ).…”