Effect of salt and sucrose addition on the formation of the Amadori compound from methionine and glucose at 40°C

Cerny, Christoph; Fitzpatrick, Fiona; Ferreira, José Carlos de Sales

doi:10.1016/j.foodchem.2010.09.092

Cited by 19 publications

(28 citation statements)

References 19 publications

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“…The erythrosyl (1,2,3,4-tetrahydroxybutyl) radical R 0 corresponds to the C3-C6 fragment of glucose. The Amadori compound can be efficiently generated by a mild reaction from methionine and glucose (40 C and 15 days), preferably in the presence of high sucrose levels (Cerny et al, 2011).…”

Section: The Strecker Degradationmentioning

confidence: 99%

The role of sulfur chemistry in thermal generation of aroma

Cerny

2015

Flavour Development, Analysis and Perception in Food and Beverages

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Section: The Strecker Degradationmentioning

confidence: 99%

The role of sulfur chemistry in thermal generation of aroma

Cerny

2015

Flavour Development, Analysis and Perception in Food and Beverages

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“…Various research groups return to synthesis in water solution as shown in Table 1, whereas ARP synthesis yield in aqueous solution is normally quite low. The reason behind this is that higher water activity (a w ) has a great impact on the kinetics of ARP formation, showing a negative correlation of ARP stability, especially in the range from 0.8 to 1 [31,42]. Kranz and Hofmann prepared a natural deep eutectic solvent (NADES) system with low water content and improved the yield of carnosine-glucose ARP yield to 49% after heating for 2 h at 80 • C [28].…”

Section: Traditional and Recent Advances In Preparationmentioning

confidence: 99%

“…Salt addition slows down the reaction and thus has an unfavorable impact on ARP formation. Studies showed that the addition of 10% NaCl resulted in 30% browning inhibition and the presence of 13% NaCl decreased 28% of glucose involvement and led to an 18% reduction of ARP [42,43]. As for pH value, the traditional view illustrated that acid would catalyze the Amadori rearrangement formation in the fusion method and increase the final ARP yield [40,44].…”

Section: Traditional and Recent Advances In Preparationmentioning

confidence: 99%

Key Aspects of Amadori Rearrangement Products as Future Food Additives

Luo

2021

Molecules

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Flavor is one of the most important factors in attracting consumers and maximizing food quality, and the Maillard reaction (MR) is highly-involved in flavor formation. However, Maillard reaction products have a big drawback in their relatively low stability in thermal treatment and storage. Amadori rearrangement products (ARPs), MR intermediates, can alternatively act as potential flavor additives for their better stability and fresh flavor formation ability. This review aims to elucidate key aspects of ARPs’ future application as flavorings. The development of current analytical technologies enables the precise characterization of ARPs, while advanced preparation methods such as synthesis, separation and drying processes can increase the yield of ARPs to up to 95%. The stability of ARPs is influenced by their chemical nature, pH value, temperature, water activity and food matrix. ARPs are associated with umami and kokumi taste enhancing effects, and the flavor formation is related to amino acids/peptides of the ARPs. Peptide-ARPs can generate peptide-specific flavors, such as: 1,6-dimethy-2(1H)-pyrazinone, 1,5-dimethy-2(1H)-pyrazinone, and 1,5,6-trimethy-2(1H)-pyrazinone. However, further research on systematic stability and toxicology are needed.

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“…The tulosyl-lysine, galactose, formic acid, hydroxymethyl furfural and other Maillard products are the main reaction products of heated milk. The formation of galactose, formic acid, and C5 and C6 compounds from lactulose degradation occurred whether initiated by the LA transformation or the Maillard reaction (Cerny et al, 2011).…”

Section: Maillard Reaction and Amadori Rearrangementmentioning

confidence: 99%

Lactulose: production and use in functional food, medical and pharmaceutical applications. Practical and critical review

Aït-Aissa

Aïder

2013

Int J of Food Sci Tech

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Summary Lactulose is a synthetic disaccharide. It can be obtained from lactose by chemical, enzymatic or by electro‐activation synthesis. This review provides the comprehension of lactulose production and its application in medical, pharmaceutical and functional food applications. Lactulose can be used in medical and pharmaceutical applications for the treatment of diseases such as chronic constipation, therapy of portal systemic encephalopathy, inflammatory bowel disease, reducing blood ammonia levels, colon carcinogenesis, tumour prevention and immunology, mineral absorption and for the inhibition of the secondary bile acid formation. However, with the growing interest in functional foods, the use of nondigestible oligosaccharides such as prebiotic ingredients has increased considerably during the recent years. In this context, lactulose as a well‐recognised prebiotic offers excellent possibilities to develop new functional foods. It can be added to several foods.

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Effect of salt and sucrose addition on the formation of the Amadori compound from methionine and glucose at 40°C

Cited by 19 publications

References 19 publications

The role of sulfur chemistry in thermal generation of aroma

The role of sulfur chemistry in thermal generation of aroma

Key Aspects of Amadori Rearrangement Products as Future Food Additives

Lactulose: production and use in functional food, medical and pharmaceutical applications. Practical and critical review

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