Microwave-Assisted Synthesis and Extraction of Selected Maillard Reaction Products

To take advantage of the chemical diversity of the products formed during Maillard reaction, a focused microwave system under atmospheric pressure was used to synthesize and extract selected Maillard reaction products. l-Phenylalanine or glycine/d-glucose mixtures were sequentially treated with micr...

Full description

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 1997-01, Vol.45 (1), p.149-152
Main Authors: Yaylayan, Varoujan A, Matni, Gisele, Paré, J. R. Jocelyn, Bélanger, Jacqueline M. R
Format: Article
Language:English
Subjects:
Biological and medical sciences
EXTRACCION
EXTRACTION
FENILALANINA
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
GLICINA
GLUCOSA
GLUCOSE
GLYCINE (ACIDE AMINE)
GLYCINE (AMINO ACID)
MAILLARD REACTION
MICROWAVE TREATMENT
Miscellaneous
PHENYLALANINE
REACCION DE MAILLARD
REACTION DE MAILLARD
TRAITEMENT AUX MICROONDES
TRATAMIENTO POR MICROONDAS
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:To take advantage of the chemical diversity of the products formed during Maillard reaction, a focused microwave system under atmospheric pressure was used to synthesize and extract selected Maillard reaction products. l-Phenylalanine or glycine/d-glucose mixtures were sequentially treated with microwave irradiation in an aqueous media to initiate the synthesis step followed by irradiation in an microwave-transparent solvent to perform extraction of the products formed. The phenylalanine model system generated a mixture consisting of benzeneacetaldehyde (48%), 2-(5‘-(hydroxymethyl)-2‘-formylpyrrol-1‘-yl)-3-phenylpropionic acid lactone (34%), 3,5-diphenylpyridine (4%) and an unknown compound (14%). The glycine model system, on the other hand, generated a mixture consisting of 1,6-dimethyl-2(1H)-pyrazinone (4%), 1,5,6-trimethyl-2(1H)-pyrazinone (19%), 5-hydroxy-1,3-dimethyl-2(1H)-quinoxalinone (62%), and two unknowns with molecular weights of 204 (10%) and 152 (5%). Keywords: Microwave-assisted synthesis; Maillard reaction; glycine; phenylalanine
ISSN:0021-8561
1520-5118
DOI:10.1021/jf960395z