Effects of pH on the Formation of Volatile Products in Non-Enzyatic Browning of Maltose

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概要

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• The effects of pH on the formation of maltol and furanmethanol as well as other minor reductones and furans on heating an aqueous solution of maltose under conditions in the absence (caramelization) and presence (Maillard reaction) of proline were examined. The experiments employing a pH-stat device clearly demonstrated the pH dependency on the formations of the products. The products of maltulose and proline-maltulose, which were postulated as the initial intermediates for the two pathways of maltose degradation in the presence of proline, were also examined. On the basis of the results, the reaction pathways of the formation of volatile products from maltose were discussed.

• 社団法人　日本食品科学工学会の論文
• 2004-02-01

著者

• Mori Masataka

  Tobacco Science Research Center Japan Tobacco Inc.

• ITO Kenji

  Tobacco Science Research Laboratory, Japan Tobacco Inc.

• Ito Kenji

  Tobacco Science Research Center Japan Tobacco Inc.

関連論文

• Glycosidic Fraction of Flue-cured Tobacco Leaves : Its Separation and Component Analysis
• Determination of Reductones, Furans and Organic Acids in Aqueous Model Matrices Using Solid-Phase Extraction and Gas Chromatography/Mass Spectrometry
• Formation of Pyrazines in Aqueous Maltose/Glucose/Fructose-Glutamine Model Systems upon Heating at below 100℃
• Effects of pH on the Formation of Volatile Products in Non-Enzyatic Browning of Maltose

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