Article ; Online: Melanoidins Formed by Heterocyclic Maillard Reaction Intermediates via Aldol Reaction and Michael Addition.
Journal of agricultural and food chemistry
2019 Volume 68, Issue 1, Page(s) 332–339
Abstract: Thermal treatment of food leads to the formation of melanoidins by reactions of carbohydrates with free amino acids or proteins in the late stage of Maillard reaction. The aim of this study was the identification of reaction mechanisms responsible for ... ...
Abstract | Thermal treatment of food leads to the formation of melanoidins by reactions of carbohydrates with free amino acids or proteins in the late stage of Maillard reaction. The aim of this study was the identification of reaction mechanisms responsible for the formation of melanoidins involving active methylenes with the heterocyclic structure and the structural characterization of the resulting products. For this purpose, norfuraneol was incubated with the aldehydes pyrrole-2-aldehyde or furfural at 125 °C. With the help of high-resolution mass spectrometry, the structural composition of oligomers of up to fifteen C |
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MeSH term(s) | Aldehydes/chemistry ; Furaldehyde/chemistry ; Furans/chemistry ; Heterocyclic Compounds/chemistry ; Maillard Reaction ; Molecular Structure ; Oxidation-Reduction ; Polymers/chemistry |
Chemical Substances | Aldehydes ; Furans ; Heterocyclic Compounds ; Polymers ; melanoidin polymers ; Furaldehyde (DJ1HGI319P) ; 4-hydroxy-5-methyl-3(2H)-furanone (MTB57102LQ) |
Language | English |
Publishing date | 2019-12-20 |
Publishing country | United States |
Document type | Journal Article |
ZDB-ID | 241619-0 |
ISSN | 1520-5118 ; 0021-8561 |
ISSN (online) | 1520-5118 |
ISSN | 0021-8561 |
DOI | 10.1021/acs.jafc.9b06258 |
Database | MEDical Literature Analysis and Retrieval System OnLINE |
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