Nestlé Product Technology Center, 1350 Orbe, Switzerland.
Nestlé Research Centre, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland; Alejandro Marabi - Food Science & Technology Consulting, Tel Aviv, Israel.
Food Chem. 2018 Apr 1;244:177-183. doi: 10.1016/j.foodchem.2017.10.013. Epub 2017 Oct 5.
Amadori rearrangement products are potent "activated flavor precursors". This study describes a stepwise optimization of DFG (1-deoxy-1-fructosylglycine) formation from glycine and glucose, varying temperature, water activity a, concentration, and ratio/state of precursor mix. In the solid state reaction at 50 °C for 16 h, yield of DFG increased with decreasing water activity with a peak at a = 0.22-0.33. In water the conversion was slower and negatively correlated with water activity in the range a = 0.8-1. An industrially applicable 2-step vacuum drying and heating process was explored, which first concentrates precursor solution to a = 0.5-0.6 and then continues the heating in a closed vessel for an additional 2-4 h. Over 40 mol% conversion from glucose to DFG was obtained on a multi-gram scale. Fine tuning of conditions will be needed for other amino acid/carbohydrate combinations and may offer new perspectives for tailored product flavor generation under moderate heating.
阿马多里重排产物是强有力的“激活风味前体”。本研究描述了从甘氨酸和葡萄糖逐步优化 DFG（1-脱氧-1-果糖基甘氨酸）的形成，其中变量包括温度、水活度 a、浓度以及前体混合物的比例/状态。在 50°C 下的固态反应 16 小时内，DFG 的产率随水活度的降低而增加，在 a=0.22-0.33 时达到峰值。在水中，转化率较慢，与水活度呈负相关，范围为 a=0.8-1。探索了一种工业上适用的两步真空干燥和加热工艺，该工艺首先将前体溶液浓缩至 a=0.5-0.6，然后在封闭容器中继续加热 2-4 小时。在多克规模上，从葡萄糖到 DFG 的转化率超过 40mol%。对于其他氨基酸/碳水化合物组合，需要对条件进行精细调整，这可能为温和加热下定制产品风味的生成提供新的视角。
