Identification and Determination of α-Dicarbonyl Compounds Formed in the Degradation of Sugars

Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars

“…Dehydration of hexose sugars mainly leads to 3-deoxyglucosone formation and, to a smaller extent, to 1-deoxyglucosone, while major oxidation product of hexoses is glucosone [9,10]. Glyoxal, methylglyoxal and diacetyl (dimethylglyoxal) are formed from fragmentation of reactive intermediates during Maillard reaction and also from degradation of lipid oxidation products [11][12][13][14]. Progresses of Maillard reaction, caramelization and thermal oxidation highly depend on time-temperature profile of the thermal process.…”

Identification and quantification of six major α-dicarbonyl process contaminants in high-fructose corn syrup

“…It is well established, for example, that, under various conditions, the degradation of monosaccharides leads to the formation of alpha-dicarbonyl compounds (α-DCs) by dehydration or oxidation processes [5,6]. Thus, several α-DCs have been identified in sugar solutions heated in the presence and absence of amines [7][8][9]. α-DCs are very reactive components that easily modify proteins, thus leading to the formation of advanced glycation end products [10,11].…”

Identification and quantification of α-dicarbonyl compounds produced in different sugar-amino acid Maillard reaction model systems

“…Gobert and Glomb (2009) have shown that the α-dicarbonyl spectrum of a model Glu-Lys MR system is different depending on whether there is a trapping agent present in the reaction. Finally, although several studies have investigated the α-dicarbonyl profile in a variety of sugar-amino acid model systems (Gobert & Glomb, 2009;Hofmann, 1999;Hollnagel & Kroh, 1998;Nedvidek, Ledl, & Fischer, 1992;Usui et al, 2007;Yaylayan & Keyhani, 2000), there are very few studies that have investigated the possible interactions that exist among reactants and other reaction conditions. An assessment of the relative importance of sugar and amino acid reactants, as well as the heating time, on generating α-dicarbonyl profiles therefore remains unclear.…”