Influence of High Hydrostatic Pressure on the Formation of Non-enzymatic Browning Products Formed in Maillard-type Reactions
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.
KeywordsHigh Hydrostatic Pressure Colour Compound Propanesulfonic Acid Roasted Coffee Browning Product
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