Influence of High Hydrostatic Pressure on the Formation of Non-enzymatic Browning Products Formed in Maillard-type Reactions

  • I. Heberle
  • P. Schieberle
  • Th. Hofmann
Conference paper

Abstract

The influence of high hydrostatic pressure (HHP) on colorants formed in Maillard-type reactions was investigated. The browning products were identified by application of the Colour Dilution Analysis (CDA) and quantified in reaction systems processed either at atmospheric (AP) or at high hydrostatic pressure (400 MPa). Various parameters, such as reaction time and pH-value were varied and the amounts of colorants formed from xylose/alanine and xylose/proline were compared. In addition, furan-2- aldehyde and norfuraneol, known as colorant precursors, were quantified to explain the different yields observed under AP and HHP conditions.

Keywords

HPLC Ethyl Carbohydrate Aldehyde Proline 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. [1]
    Hofmann T., Characterization of the most intense coloured compounds from Maillard reactions of pentoses by application of colour dilution analysis (CDA), Carbohydr. Res. (1998) 313, 203 - 213.Google Scholar
  2. [2]
    Heberle I., Schieberle P., Hofmann T., Characterization of novel coloured compounds in Maillard reactions of pentoses, J. Agric. Food. Chem., in preparation.Google Scholar
  3. [3]
    Ledl F., Severin Th. Non-enzymatic browning reactions of pentoses and amines, Z. Lebensm. Unters. Forsch. (1978) 167, 410 - 413.CrossRefGoogle Scholar
  4. [4]
    Frank, O., Jezussek, M., Hofmann, T., Characterisation of novel 1H, 4H-quinolizinium7-olate chromophors by application of colour dilution analysis and high-speed countercurrent chromatography on thermally browned pentose/L-alanine solutions, Eur. Food Res. Technol. (2001) 213, 1 - 7.CrossRefGoogle Scholar

Copyright information

© Springer-Verlag Berlin Heidelberg 2003

Authors and Affiliations

  • I. Heberle
    • 1
  • P. Schieberle
    • 1
  • Th. Hofmann
    • 1
  1. 1.Deutsche Forschungsanstalt für LebensmittelchemieGarchingGermany

Personalised recommendations