Pyrolysis/GC/MS Analysis of 1-[(2'-carboxyl)pyrrolidinyl]-1-deoxy-D-fructose (Proline Amadori Compound)

Abstract

Pyrolysis/GC/MS was applied to the study of primary and secondary pyrolysis products of l-[(2'carboxy)pyrrolidinyl]-l-deoxy-D-fructose (proline Amadori compound). The Amadori product was pyrolyzed on a ribbon probe at 150, 200, 250, 300, an 350 °C for 10 s. The main products formed under these conditions were l-(r-pyrrolidinyl)-2-propanone, 2-hydroxy-1-(l'-pyrrolidinyl)-1 -buten-3-one, and 2,3-dihydro-3,5-dihydroxy-6-methyl-4(fT)-pyran-4-one in addition to acetic acid and pyrrolidine. To produce secondary pyrolysis products, the Amadori compound was pyrolyzed at 250 °C in a quartz tube for 20 s; 14 secondary pyrolysis products were identified. The majority of the products were also reported to be formed during autoclaving of proline/monosaccharide mixtures at 150 °C for 1.5 h in water. In addition, the pyrolysis of D-glucose/proline and the proline Amadori compound was compared.

New procedures for determination of acids in coffee extracts, and observations on the development of acidity upon ageing

“…Acids account for approximately 11% of the weight of green coffee, 6% of that of roasted coffee, and 16-21% of that of final preparations [2]. Hydrolysis of esters and occurrence of the Maillard reaction during manufacturing are likely causes of increased acidity [13,14,15,16,17].…”

Components Associated With Saltiness Potentiation in Frankfurters Made With Traditionally Brewed Soy Sauce

“…Multiple compounds from Maillard browning, including maltoxazine, pentosidine, and flazine, were detected in the aqueous fraction of both the Treatment and Control (Table 4) (Huyghues-Despointes et al, 1994;Hayase, 2007;Chao et al, 2009;Peiretti et al, 2011;Satoh et al, 2011). Maillard browning is a chemical reaction that occurs between a reducing sugar and an amino acid, wherein time and temperature catalyze the reaction affecting both the color and flavor of foods (Friedman, 1996).…”

“…Pentosidine, an L-α-amino acid, is a compound formed during the Maillard reaction (Peiretti et al, 2011) that has been detected in SS and cooked meat samples and contributes to the overall color of SS (Hayase, 2007;Chao et al, 2009). Maltoxazine was detected in both the Treatment and Control and is a product of the Amadori reaction that takes place during Maillard browning (Huyghues-Despointes et al, 1994). The harmala alkaloid flazine (Satoh et al, 2011) was also detected and is thought to contribute to the color of SS (Satoh et al, 2011).…”

The effect of solvents on the thermal degradation products of two Amadori derivatives

“…[1][2][3][4] The degradation products of Amadori compounds include volatile aromas, which directly inuence the organoleptic and nutritional qualities of foodstuffs. [5][6][7] Mills et al 8 and Huyghues-Despointes et al 9 studied the pyrolysis of 1-L-proline-1-deoxy-D-fructose at various temperatures and reported the generation of compounds such as dihydrofuran, dihydropyrones, and pyrrolidines with bready aromas. Additionally, Shigematsu et al, 10 Vernin et al 11 and Mao et al [12][13][14] reported the formation of volatile aroma compounds via the thermal degradation of 1-L-alanine-1-deoxy-D-fructose, 1-L-valine-1deoxy-D-fructose, 1-L-methionine-1-deoxy-D-fructose, 1-L-glutamic acid-1-deoxy-D-fructose, 1-L-phenylalanine-1-deoxy-D-fructose, 1-L-leucine-1-deoxy-D-fructose, etc.…”