Effect of Sodium Chloride on α‑Dicarbonyl Compound and 5‑Hydroxymethyl-2-furfural Formations from Glucose under Caramelization Conditions: A Multiresponse Kinetic Modeling Approach

• Published in: Journal of agricultural and food chemistry 2016-08, Vol.64 (32), p.6333-6342
• Main Authors: Kocadağlı, Tolgahan, Gökmen, Vural
• Format: Article
• Language: English
• Subjects: Furaldehyde - analogs & derivatives; Furaldehyde - chemistry; Glucose - chemistry; Hot Temperature; Kinetics; Maillard Reaction; Molecular Structure
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.6b01862

This study aimed to investigate the kinetics of α-dicarbonyl compound formation in glucose and glucose–sodium chloride mixture during heating under caramelization conditions. Changes in the concentrations of glucose, fructose, glucosone, 1-deoxyglucosone, 3-deoxyglucosone, 3,4-dideoxyglucosone, 5-hydroxymethyl-2-furfural (HMF), glyoxal, methylglyoxal, and diacetyl were determined. A comprehensive reaction network was built, and the multiresponse model was compared to the experimentally observed data. Interconversion between glucose and fructose became 2.5 times faster in the presence of NaCl at 180 and 200 °C. The effect of NaCl on the rate constants of α-dicarbonyl compound formation varied across the precursor and the compound itself and temperature. A decrease in rate constants of 3-deoxyglucosone and 1-deoxyglucosone formations by the presence of NaCl was observed. HMF formation was revealed to be mainly via isomerization to fructose and dehydration over cyclic intermediates, and the rate constants increase 4-fold in the presence of NaCl.