Browning reactions of hydroxycinnamic acids and heterocyclic Maillard reaction intermediates – Formation of phenol-containing colorants
作者:Leon V. Bork、Tobias Stobernack、Sascha Rohn、Clemens Kanzler
DOI:10.1016/j.foodchem.2024.139189
日期:2024.8
Maillard reaction is mainly studied at a mechanistic level for carbohydrates and amino compounds to clarify reactions that contribute to (‘classic') melanoidin formation, but the role of phenolic compounds in such reactions is rarely discussed yet. To understand their contribution to non-enzymatic browning, reactions between ubiquitous phenolic acids, such as caffeic acid and ferulic acid, and prominent
酚类化合物的非酶转化在咖啡、可可和花生等植物性食品的热处理过程中发挥着重要作用。然而,更突出的美拉德反应主要在碳水化合物和氨基化合物的机理水平上进行研究,以澄清有助于(“经典”)类黑素形成的反应,但酚类化合物在此类反应中的作用却很少被讨论。为了了解它们对非酶促褐变的贡献,研究了普遍存在的酚酸(例如咖啡酸和阿魏酸)与著名的杂环美拉德中间体(即糠醛、羟甲基糠醛和吡咯-2-甲醛)之间的反应。在烘烤条件下(220°C,0-30 分钟)孵育后,通过高分辨率质谱法对异质产物进行表征,并在分离后通过核磁共振波谱法进行表征。由此,鉴定了颜色前体,并且表明除了芳香族亲电取代之外,亲核反应和缩合反应是有助于形成含酚类黑素的关键机制。