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)]