Light from Maillard reaction: photon counting, emission spectrum, photography and visual perception
Journal of Bioluminescence and Chemiluminescence
|September 1, 1995
Summary
For the first time, visible light emission from Maillard reactions (MR) was observed and photographed. This chemiluminescence (CL) was detected visually and by liquid scintillation counter, confirming its link to nonenzymatic browning.
Area of Science:
- Food Chemistry
- Biophysics
- Photochemistry
Background:
- Chemiluminescence (CL) from Maillard reactions (MR), or nonenzymatic browning, is typically measured at low levels.
- Previous studies focused on sensitive detection methods, not visual observation.
Purpose of the Study:
- To report the first visual and photographic evidence of light emission from Maillard reactions.
- To characterize this visible light emission and compare it with instrumental measurements.
Main Methods:
- Maillard reactions between 6-aminocaproic acid and D-ribose were conducted in aqueous and DMSO solutions.
- Chemiluminescence was monitored visually, by liquid scintillation counter (LSC), and photographed.
- Emission spectra were recorded using a monochromator-microchannel plate photomultiplier setup.
Main Results:
- Maillard reaction light was visible to the human eye after dark adaptation and could be photographed.
- Dimethyl sulfoxide (DMSO) significantly enhanced chemiluminescence intensity.
- Instrumental measurements (LSC) and visual detection showed concordance.
- Emission spectra revealed peaks around 500 nm and 695 nm, with fluorescence matching the blue-green part of the CL spectrum.
Conclusions:
- Visible light emission from Maillard reactions is a real phenomenon, observable and recordable.
- The light emission is oxygen-dependent and exhibits characteristics of Maillard-specific CL.
- The findings suggest excited states and energy transfer to fluorescent products contribute to visible light emission during browning.
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