Structural characterization of polar melanoidins deriving from Maillard reaction intermediates - A model approach.

Leon V Bork, Paul T Haase, Sascha Rohn, Clemens Kanzler

Food chemistry 2022 Nov 30

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Chemical conversions of reducing sugars and amino compounds induce the formation of heterogenous, high-molecular-weight colorants ('melanoidins') with widely unknown chemical structures. Model experiments of reactive intermediates have proven to be suitable for unravelling the formation mechanisms of colored reaction products. Here, the active methylene norfuraneol was selected and incubated individually as well as in combination with glyoxal, glycolaldehyde, and acetaldehyde at elevated temperatures. Photometric and chromatographic methods as well as mass spectrometry were used to analyze the colored reaction products and reveal the reactivity of different carbonyls regarding the formation of heterogenous oligomers. Aqueous solutions of norfuraneol and glyoxal exceeded the color formation of all other model reaction systems and it could be shown that the initial reactants as well as their degradation products were incorporated into the colorants. The colored oligomers described herein were composed of carbohydrate-based intermediates of the Maillard reaction and defined as melanoidin precursors or pre-melanoidins. Copyright © 2022 Elsevier Ltd. All rights reserved.

Citation

Leon V Bork, Paul T Haase, Sascha Rohn, Clemens Kanzler. Structural characterization of polar melanoidins deriving from Maillard reaction intermediates - A model approach. Food chemistry. 2022 Nov 30;395:133592