Sensory profiles of reaction products between amino acids and D‐fructose or D‐arabino‐hexosulose

Abstract

Various amino acids and their mixtures were heated both with D‐arabino‐hexosulose and with D‐fructose to 100°C and to 130°C, respectively. The character of flavour was determined by the sensory profile analysis. Three main types of odour were present: 1) roasted, burnt, and caramel odour type prevailing in mixtures of amino acids with D‐fructose; 2) flowery, fruity, sweet, and heavy notes prevailing in mixtures of amino acids with D‐arabino‐hexosulose where intensive Strecker degradation takes place; 3) acid, light, and pungent notes. The Strecker degradation is obviously very important in flavour formation during Maillard reactions but other reactions imparting caramel or roasted flavours participate in the reactions as well.

Effect of Amadori rearrangement products on the non‐enzymic browning in model systems

“…7) to that of reaction products of hexosulose [35] or of 2-furaldehyde [25, 361. Under our conditions at limited access of oxygen, AMADORI products were decomposed into deoxyhexosulose and furaldehyde derivatives, or converted by oxygen into hexosulose.…”