Methylglyoxal als Zwischenprodukt der Melanoidin- und Karamelbildung

Enders, Curt; Marquardt, R.

doi:10.1007/bf01476377

Cited by 16 publications

(5 citation statements)

References 3 publications

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“…The fragmentation of sugars in neutral and slightly acidic solutions was first reported by Nodzu (729) and Enders and Marquardt (44). Nodzu identified acetol and/or pyruvaldehyde, pyruvic acid, and diacetyl.…”

Section: Intermediate Stagementioning

confidence: 80%

“…Fragments which retain the ct-hydroxycarbonyl grouping will undergo browning alone in aqueous solutions; and, in the presence of amino compounds, the browning is greatly accelerated. The most highly reactive compounds are glycolaldehyde (76, 26), glyceraldehyde (36,65,774,783), pyruvaldehyde (36,39,44,774,783), acetol (79, 758, 788), dihydroxyacetone (774, 783), acetoin (26, 79, 758), and diacetyl (26,36,67,774). Acetaldehyde (35,39,726) is only slightly less reactive, aldol is still a little slower (67, 79, 726), and propionaldehyde is a very slow reactant (726).…”

Section: Intermediate Stagementioning

confidence: 99%

“…Inhibitors for browning have been shown to be, chiefly, carbonyl reagents, such as cyanide (9, 25), Dimedon (42,44,89,96,155), hydroxylamine (9,25), hydrazines (9), mercaptans (67), and bisulfite (9,47,59,76,110,130,177,188).…”

Section: Final Sfagementioning

confidence: 99%

“…Positive color reactions have been obtained from model browning mixtures with such nonspecific tests as the pinesplinter (60,757), Paulys (44), and Elson-Morgan (64,65,70,77,77), which indicated the presence of pyrroles, imidazoles, or other nitrogenous heterocyclic compounds. Additional inconclusive evidence for the presence of pyrroles in model browning systems was given by Pearce and Bryce (743).…”

Section: Final Sfagementioning

confidence: 99%

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Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

Hodge¹

1953

J. Agric. Food Chem.

1,893

997

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Many different types of organic reactions lead to the production of brown pigments at moderate temperatures. In spite of many reviews of the subject, there has been no comprehensive organization of the reactions. In this review some relationships are shown to exist among the carbonyl-amino, the nonamino, and the oxidative types of browning. Recent findings have provided the basis for an integration of the several isolated partial theories of browning (Maillard, sugar fission, ascorbic acid, furaldehyde) heretofore proposed. The significance of the occurrence of the Amadori rearrangement in the Maillard reaction is stressed, and a mechanism for browning in sugar-amine systems based upon the rearrangement is outlined. Attention is directed to the little-studied but important role of dehydrogenated reductones in both enzymatic and nonenzymatic browning reactions. Investigations of browning reactions in model systems during the past 3 years are reviewed, with the pertinent older studies, and the results of most of these are shown to fit into the proposed scheme of reactions. A classified directory to the major part of 201 references on browning in nitrogenous model systems (1 940 to March 1953) is included. THE CHEMISTRY OF BROWNING RE-ACTIONS in nitrogenous model systems has been adequately reviewed to the year 1950 by Danehy and Pigman (33).

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Section: Intermediate Stagementioning

confidence: 80%

Section: Intermediate Stagementioning

confidence: 99%

Section: Final Sfagementioning

confidence: 99%

Section: Final Sfagementioning

confidence: 99%

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Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

Hodge¹

1953

J. Agric. Food Chem.

1,893

997

View full text Add to dashboard Cite

show abstract

“…Enders and Fries (1936) observed what they considered to be a relationship between melanoidins (or browning products) and humic acids. Later, he and Marquardt (Enders and Marquardt, 1941 ) showed that methylglyoxal [CH 3 C(O)C(O)H] could give rise to melanoidins and caramel products. Then, based on his experiments to establish mechanisms of formation of methylglyoxal from hexose sugars, Enders (1942Enders ( , 1943a showed that glucose in aqueous solution was in equilibrium with the triose, and the triose could give rise to methylglyoxal.…”

Section: The Maillard (Melanoidin) Concept Of Humic Substancesmentioning

confidence: 99%