Nishibori S, Berhnard R A, Osawa T, Kawakishi S
Department of Food Science, Tokaigakuen Women's College, Nagoya, Japan.
Adv Exp Med Biol. 1998;434:255-67. doi: 10.1007/978-1-4899-1925-0_21.
Volatile components formed from the reaction of monosaccharides or disaccharides with beta-alanine were investigated in a dry condition as a model system of cookie processing. Maltol is a common compound formed in the Maillard reaction, but it was very difficult to detect it in previous experiments using actual cookie materials. In this work, we investigated the principal compounds and maltol formation from the reaction of monosaccharides or disaccharides with beta-alanine at 150 degrees C for 10 min. Neither the reaction of monosaccharides nor the disaccharides with beta-alanine resulted in the formation of maltol. 2,3-Dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP) was detected as a principal product from the reaction of monosaccharides with beta-alanine. 5-Hydroxymethyl-2-furfural was also confirmed as being a major product in both reactions.
在饼干加工的模型体系中，研究了单糖或双糖与β-丙氨酸在干燥条件下反应形成的挥发性成分。麦芽酚是美拉德反应中形成的常见化合物，但在以往使用实际饼干原料的实验中很难检测到它。在这项工作中，我们研究了单糖或双糖与β-丙氨酸在150℃下反应10分钟生成的主要化合物和麦芽酚。单糖或双糖与β-丙氨酸的反应均未导致麦芽酚的形成。2,3-二氢-3,5-二羟基-6-甲基-4(H)-吡喃-4-酮（DDMP）被检测为单糖与β-丙氨酸反应的主要产物。5-羟甲基-2-糠醛也被确认为这两种反应中的主要产物。
