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Autoxidation in xylose/lysine model systems.
M Negroni1, A D'Agostina, A Arnoldi
1Dipartimento di Scienze Molecolari Agroalimentari, Sezione di Chimica, Università di Milano, Via Celoria 2, 20133 Milano, Italy.
Journal of Agricultural and Food Chemistry
|February 26, 2000
Summary
Free radicals significantly impact the Maillard reaction, influencing volatile compounds. Antioxidants and initiators showed different effects on volatile production, particularly at pH 4.
Area of Science:
- Food Chemistry
- Chemical Kinetics
- Organic Chemistry
Background:
- The Maillard reaction is crucial for food flavor and color development.
- Free radicals can influence reaction pathways and product formation.
- Understanding radical involvement is key to controlling Maillard reaction outcomes.
Purpose of the Study:
- To investigate the role of free radicals in the Maillard reaction.
- To analyze the impact of antioxidants and radical initiators on volatile production.
- To determine the influence of pH on these effects.
Main Methods:
- Analysis of volatile compounds in xylose/lysine model systems.
- Addition of antioxidants (alpha-tocopherol, BHT, rosemary extract) or a radical initiator (AIBN).
- Principal Component Analysis (PCA) for data comparison at constant pH (4 and 6).
Main Results:
- Additives were more effective in altering volatile profiles at pH 4 compared to pH 6.
- The presence of the radical initiator alpha,alpha'-azobis(isobutyronitrile) (AIBN) clearly differentiated the volatile profile.
- PCA effectively distinguished systems with initiators from those with antioxidants and controls.
Conclusions:
- Volatile production in the Maillard reaction is sensitive to compounds that modulate free radical formation.
- pH significantly affects the efficacy of antioxidants and radical initiators.
- Free radicals play a demonstrable role in shaping the Maillard reaction's volatile products.