The formation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) was studied in aqueous model systems containing L-rhamnose and L-lysine. The approach consisted in systematically varying four reaction parameters (rhamnose concentration, rhamnose to lysine ratio, pH, and phosphate concentration) at 3 levels. A fractional factorial design was used to reduce the number of trials. The degradation of rhamnose was followed by high performance anion exchange chromatography and the formation of HDMF by solid phase extraction in combination with GC/MS. The study permitted the identification of critical reaction parameters that affect the formation of HDMF from rhamnose in aqueous systems. Although all studied parameters have some impact on the HDMF formation and rhamnose degradation kinetics, the effect of phosphate is by far the most important, followed by concentration of precursors and pH. The experimental design approach permitted us, with a limited number of experiments, to accurately model the effects of the four investigated reaction parameters on the kinetics of rhamnose degradation and HDMF formation (R(2)>0.93). Overall, the results indicate that rhamnose can be an excellent precursor of HDMF (yield >40 mol%), if the reaction conditions are well mastered.
A fractional factorial experimental design was used to quantify the impact of process and recipe parameters on selected product attributes of extruded products (colour, viscosity, acrylamide, and the flavour marker 4-hydroxy-2,5-dimethyl-3(2H)-furanone, HDMF). The study has shown that recipe parameters (lysine, phosphate) can be used to modulate the HDMF level without changing the specific mechanical energy (SME) and consequently the texture of the product, while processing parameters (temperature, moisture) impact both HDMF and SME in parallel. Similarly, several parameters, including phosphate level, temperature and moisture, simultaneously impact both HDMF and acrylamide formation, while pH and addition of lysine showed different trends. Therefore, the latter two options can be used to mitigate acrylamide without a negative impact on flavour. Such a holistic approach has been shown as a powerful tool to optimize various product attributes upon food processing.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.