Department of Agricultural, Food and Nutritional Science , University of Alberta , 410 Agriculture/Forestry Centre , Edmonton , Alberta T6G 2P5 , Canada.
J Agric Food Chem. 2018 May 2;66(17):4521-4530. doi: 10.1021/acs.jafc.8b01265. Epub 2018 Apr 23.
Sous-vide is an increasingly popular method of cooking under controlled conditions of temperature and time inside vacuumed pouches to preserve the nutritional and sensory qualities of food. Sous-vide nonenzymatic browning of glucosamine (GlcN) was investigated at 50, 60, and 70 °C for 12 h. Changes investigated were pH, color, level of browning, and the concentrations of the key Maillard and caramelization reaction products, including α-dicarbonyls and pyrazines. The concentrations of undesired 4-methylimidazole (4-MEI), 2-acetyl-4(5)-tetrahydroxybutyl imidazole (THI), and 5-hydroxymethylfurfural (5-HMF) were also determined. Six types of caramels were produced of unique composition with no detectable levels of 4-MEI. GlcN caramels produced under vacuum were more acidic and lighter in color, containing significantly less flavorful diacetyl, but more fructosazine (FR) as compared to nonvacuum caramels. THI concentration was well below the toxicity levels for all studied caramels. Principal component analyses showed that the incubation temperature played a key role in determining the composition of caramels.
低温真空烹饪是一种在真空袋中控制温度和时间条件下烹饪食物的流行方法，可保持食物的营养和感官品质。本研究在 50、60 和 70°C 下对葡萄糖胺（GlcN）进行了 12 小时的非酶褐变，考察了 pH 值、颜色、褐变程度以及美拉德和焦糖反应的关键产物，包括α-二羰基化合物和吡嗪的浓度变化。还测定了不期望的 4-甲基咪唑（4-MEI）、2-乙酰基-4（5）-四羟基丁基咪唑（THI）和 5-羟甲基糠醛（5-HMF）的浓度。六种焦糖具有独特的组成，未检测到 4-MEI。与非真空焦糖相比，在真空下产生的 GlcN 焦糖的酸度更高，颜色更浅，含有明显更少的风味二乙酰，但果糖嗪（FR）更多。所有研究焦糖的 THI 浓度均远低于毒性水平。主成分分析表明，孵育温度在确定焦糖组成方面起着关键作用。
