Effect of Hexanal and Iron on Color Development in a Glucose/Phenylalanine Model System

Abstract

Aqueous glucose/phenylalanine (0.1 M with respect to each reactant) systems were heated in an autoclave for 30 min at 140 degrees C, in the presence of hexanal (0.04, 0.1, and 0.2 M) or FeCl(2) (0.01 M). Results show that hexanal significantly inhibited color development at pH 5 and 6 and led to an increase of 5-(hydroxymethyl)furfural. Iron addition had similar effects at pH 5, but only small effects at pH 6. The reaction routes proposed give key roles to the alpha-dicarbonyl compounds, to the Strecker aldehyde, and to the Schiff base formed by the reaction between hexanal and phenylalanine.

Iron (Fe2+)-Catalyzed Glucosamine Browning at 50 °C: Identification and Quantification of Major Flavor Compounds for Antibacterial Activity

“…After 3-DG in GlcN/Fe 2+ reached its maximum concentration, it significantly declined with prolonged heating, whereas with GlcN, heating from 24 to 48 h significantly increased the production of 3-DG. Fallico and Ames also reported the accelerated production of 3-DG when iron was added to a glucose–Phe reaction mixture. Wolff and Dean found that a Fenton reaction-mediated oxidation of glucose produced α-DCs by autoxidation of glucose enediol.…”

“…In this scenario, MR products likely complex with metal ions, and many of these complexes catalyze the formation of α-DCs. , The use of iron ions (Fe 2+ or Fe 3+ ) can accelerate MR . Iron acts as a pro-oxidant, , promoting the decomposition of the Amadori adduct into α-DCs, 3-DG and GO in particular. , At the same time, monosaccharides can autoxidize by a transition metal-catalyzed reaction, yielding α-DCs, H 2 O 2 , and free radical intermediates . Because GlcN is a very unstable and reactive molecule, even at 37 °C, it was hypothesized that GlcN could produce a caramel solution rich in flavor and antimicrobial compounds at mild conditions.…”

Thermal damage in blood orange juice: kinetics of 5‐hydroxymethyl‐2‐furancarboxaldehyde formation

“…Moreover, the comparable amount of HMF produced both in model systems and in the heated orange juices excludes the intervention of the Maillard reaction, already observed in dehydrated orange juices (Wolfrom et al, 1974). The presence of such a reaction would induce a higher amount of HMF in the heated orange juices, as shown by studies using model systems containing sugar alone or sugar together with an amino acid (Yaylayan & Huyghues-Despointes, 1994;Fallico & Ames, 1999).…”

The interaction of metal ions with Maillard reaction products in a lactose–glycine model system

“…The intensity of the Maillard reaction, also known as the ''non-enzymatic browning reaction", can be quantified by, among other things, the development of color, either visually (Pokorny, Pilkova, Davidek, & Valentova, 1988), by measuring the absorbance at wavelength 420-450 nm or 520 nm (Bertelli, Torregiani, & Bertolo, 1996;Fallico & Ames, 1999;Pokorny et al, 1988) or by calculation of the absorbance index (Gothwal & Bhavadasan, 1992) or extinction coefficient (Brands, Wedzicha, & van Boekel, 2002).…”