Formation and fate of alpha-dicarbonyl compounds in honey and Maillard model systems - Archive ouverte HAL
Communication Dans Un Congrès Année : 2010

Formation and fate of alpha-dicarbonyl compounds in honey and Maillard model systems

Résumé

Reactive alpha-dicarbonyl compds. can originate from various sources contg. reducing sugars. They are responsible for the formation of many important Maillard reaction products generated in food. Some alpha-dicarbonyl compds. are assocd. with toxicity and immunosuppressive effects while others with antioxidant and aroma properties. Studies have shown that most of the known alpha-dicarbonyl compds. can arise from reducing sugars under long-term storage conditions such as in honey or under short term heating conditions. Isotope labeling studies have indicated that in the presence of amino acids, some alpha-dicarbonyl compds. can under amino acid-assisted chain elongation reactions to generate longer-chain analogs. Such thermally generated alpha-dicarbonyl compds. in the presence of amino acids can undergo further reactions and generate heterocyclic compds. On the other hand, long-term room temp. storage conditions, such as in honey, can promote accumulation of alpha-dicarbonyl compds. and/or their further transformation into other alpha-dicarbonyl derivs. equal or shorter in chain length. [on SciFinder(R)]

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hal-00604814 , version 1 (29-06-2011)

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  • HAL Id : hal-00604814 , version 1

Citer

Varoujan A. Yaylayan, Eric Marceau, Fong L. Chu. Formation and fate of alpha-dicarbonyl compounds in honey and Maillard model systems. Abstracts of Papers, 239th ACS National Meeting, San Francisco, CA, United States, 2010, San Francisco, CA, United States, United States. pp.AGFD-95. ⟨hal-00604814⟩
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