Thermal degradation of precursors and formation of flavour compounds during heating of cereal products. Part I. Changes of amino acids and sugars

✍ Scribed by Kaminski, E. ;Przybilski, R. ;Gruchala, L.

• Publisher: John Wiley and Sons
• Year: 1981
• Tongue: English
• Weight: 682 KB
• Volume: 25
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19810250603

✦ Synopsis

Abstract

Extracts from wheat, rye and barley malt have been used as a source for free amino acids and sugars in MAILLARD reaction studies. By means of special GLC techniques we have determined the content of 16 amino acids and 6 sugars during heating under controlled conditions; temperature, time and pH were used as variables.

Large differences in the reactivity between the single amino acids were registered. Lysine as well as arginine, glutamic acid and proline decreased in high amounts within 15 min of heating at 120 °C. While glucose, maltose and maltotriose were reduced significantly during the thermic process with fructose an increase with time and temperature up to 120 °C was observed. Extreme pH values below 5 and above 7 caused high losses in amino acids. Increasing pH values supported the formation of fructose during heating.