Details

Autor(en) / Beteiligte

• Lee, J.
• Roux, S.
• Descharles, D.
• Rega, B.
• Bonazzi, C.

Titel

Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of volatile markers extracted during baking

Ist Teil von

• Food research international, 2024-05, Vol.183, p.114183-114183, Article 114183

Ort / Verlag

Canada: Elsevier Ltd

Erscheinungsjahr

2024

Link zum Volltext

Quelle

Access via ScienceDirect (Elsevier)

Beschreibungen/Notizen

• [Display omitted] •10 volatile markers were extracted during baking and quantified by TD–GC–MS.•Formula and temperature had an impact on the kinetics of volatile markers.•Leucine activated the formation of more 3-methylbutanal than pyrazines.•A complete reaction scheme including Strecker degradation was proposed.•A model was developed to link concentrations in vapor and in the matrix. A large number of volatile compounds are formed during the baking of foods by reactions such as caramelization and Maillard reactions. Elucidating the reaction mechanisms may be useful to predict and control food quality. Ten reaction volatile markers were extracted during baking of solid model cakes implemented with known amounts of precursors (glucose with or without leucine) and then quantified by Thermal desorption–Gas chromatography–Mass spectrometry. The kinetic data showed that the level of air convection in the oven had no significant influence on the reaction rates. In contrast, increasing baking temperatures had a nonlinear accelerating impact on the generation of newly formed volatile compounds with a bell–shaped kinetic curve found for most of the markers at 200 °C. The presence of leucine triggered the activation of the Maillard and Strecker routes with a specific and very rapid formation of 3–Methylbutanal and pyrazines. A dynamic model was developed, combining evaporation flow rate and kinetic formation and consumption of reaction markers. It can be used to describe, for two furanic compounds of different volatilities, the vapor concentrations in the oven from the concentrations measured in the model cakes.