Details

Autor(en) / Beteiligte

• Yan, Sha
• Sun, Minghui
• Zhao, Lingling
• Wang, Kai
• Fang, Xiaoming
• Wu, Liming
• Xue, Xiaofeng

Titel

Comparison of Differences of α‑Dicarbonyl Compounds between Naturally Matured and Artificially Heated Acacia Honey: Their Application to Determine Honey Quality

Ist Teil von

• Journal of agricultural and food chemistry, 2019-11, Vol.67 (46), p.12885-12894

Ort / Verlag

American Chemical Society

Erscheinungsjahr

2019

Link zum Volltext

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• α-Dicarbonyl compounds (α-DCs) are a major class of intermediates generated during Maillard reactions. They can serve as chemical markers of thermal processing and storage of sugar-rich foods. To distinguish between naturally matured acacia honey (NMAH) and artificially heated acacia honey (AHAH), we purified 12 major α-DCs quinoxaline derivatives to investigate the effects of temperature during heat treatment and storage on their accumulation in acacia honey. Nine of the 12 α-dicarbonyl compounds were found in acacia honey samples, and their contents varied depending on processing and storage conditions. Among them, the contents of 3-deoxyglucosulose (3-DG), 1,4-dideoxyglucosone (1,4-DDG), and 1-deoxyglucosone (1-DG) increased commensurately with heat. 3-DG content ranged from 103.7 to 146.6 mg/kg in NMAH and 572.4–1371.2 mg/kg in AHAH. Given the abundance and stability of 3-DG following heat treatment and storage, this compound can potentially serve as a reliable marker for distinguishing between NMAH and AHAH.