State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., 1800 Lihu Road, Wuxi, Jiangsu, 214122, China.
Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan Univ., Wuxi, Jiangsu, 214122, China.
J Food Sci. 2019 Aug;84(8):2171-2180. doi: 10.1111/1750-3841.14733. Epub 2019 Jul 17.
Amadori rearrangement product (ARP) derived from glutamic acid (Glu) and xylose (Xyl) was prepared by aqueous Maillard reaction. Subsequently, ion exchange chromatography, MS, and NMR were used for purification and identification, confirming that the molecular formula of ARP was C H NO , namely N-(1-deoxy-α-D-xylulos-1-yl)-glutamic acid, with a molecular mass of 279 Da. To improve the aqueous yield of ARP, a thermal reaction coupled with vacuum dehydration was used and the yield of ARP was increased from 2.07% to 75.11%. Furthermore, flavor formation capacity of ARP by a thermal treatment simulated to a baking process was compared with Maillard reaction products, Maillard-dehydration reaction products, and Glu-Xyl mixture. The results indicated that a larger amount of volatile flavor compounds and a biscuit-like, burnt aroma was generated rapidly from the mixture of ARP and unreacted Glu-Xyl, which could be a potential flavor enhancer for baked foods. PRACTICAL APPLICATION: Maillard reaction performed in aqueous medium through thermal reaction combined with vacuum dehydration is a novel and practical technology that could be widely used to produce Maillard reaction intermediates (MRIs), such as Amadori or Heyns rearrangement products, which are regarded as significant nonvolatile aroma precursors and have stable physical and chemical properties compared with Maillard reaction products (MRPs). MRI derived from glutamic acid and xylose is a potential substitute of MRPs for flavorings preparation and shows a great capacity to generate fresh flavors in a short time at high temperature, which meets the requirements of baking foods. Therefore, the new developed method could be a promising tool for MRI preparation and application in food and flavoring industries.
阿马多里重排产物（ARP）由谷氨酸（Glu）和木糖（Xyl）在水性美拉德反应中制备。随后，通过离子交换色谱、MS 和 NMR 进行纯化和鉴定，证实 ARP 的分子式为 C H NO ，即 N-(1-脱氧-α-D-木糖基-1-ulose)-谷氨酸，分子量为 279 Da。为了提高 ARP 的水相产率，采用热反应结合真空脱水的方法，将 ARP 的产率从 2.07%提高到 75.11%。此外，通过模拟烘焙过程的热处理比较了 ARP 与美拉德反应产物、美拉德-脱水反应产物和 Glu-Xyl 混合物的风味形成能力。结果表明，ARP 与未反应的 Glu-Xyl 混合物迅速产生更多的挥发性风味化合物和饼干状的焦香气味，这可能是烘焙食品的潜在风味增强剂。实际应用：通过热反应结合真空脱水在水性介质中进行美拉德反应是一种新颖实用的技术，可广泛用于生产美拉德反应中间体（MRIs），如阿马多里或海恩斯重排产物，它们被认为是重要的非挥发性香气前体，与美拉德反应产物（MRPs）相比具有稳定的物理和化学性质。由谷氨酸和木糖衍生的 MRI 是 MRPs 用于调味剂制备的潜在替代品，在高温下短时间内具有产生新鲜风味的巨大能力，满足烘焙食品的要求。因此，新开发的方法可能是 MRI 制备和在食品和调味剂行业应用的有前途的工具。
