Comparison of volatile Maillard reaction products from tagatose and other reducing sugars with amino acids

In Hee Cho, Sarah Lee, Hae Roung Jun, Hoe Jin Roh, Young Suk Kim

Research output: Contribution to journalArticlepeer-review

51 Scopus citations

Abstract

In this study, in order to investigate the effects of tagatose on the Maillard reaction, volatile Maillard reaction products (V-MRPs) produced from aqueous model systems containing various reducing sugars (glucose, galactose, fructose, and tagatose) and amino acids (glycine, valine, leucine, asparagine, and cysteine) were analyzed and then compared. Furans, furan derivatives, pyrazines, and some sulfur-containing heterocyclic compounds, such as thiazoles, thiophenes, and thiols, were mainly identified. The amounts of furans and furan derivatives were higher in the model systems of ketoses (fructose or tagatose) with amino acids than those of aldoses (glucose or galactose) with amino acids. In particular, 2-acetylfuran was detected 2-20 times more in the V-MRPs of tagatose as compared to those produced from the other reducing sugars. Also, 2- acetylpyrrole, one of nitrogen-containing heterocyclic compounds, was more abundant from the thermal reactions of tagatose-glycine and tagatose-valine compared to those of other reducing sugars-amino acids. More 2-acetylthiazole and thiophenes were found in tagatose-cysteine model system than in those of glucose with cysteine.

Original languageEnglish
Pages (from-to)431-438
Number of pages8
JournalFood Science and Biotechnology
Volume19
Issue number2
DOIs
StatePublished - Apr 2010

Bibliographical note

Funding Information:
Acknowledgments This study was supported by Technology Development Program for Agriculture and Forestry, Ministry for Food, Agriculture, Forestry and Fisheries, Republic of Korea (107077-3).

Keywords

  • Amino acid
  • D-tagatose
  • Maillard reaction
  • Reducing sugar
  • Volatile Maillard reaction product (V-MRP)

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