Effects of pH on the formation of volatile products in non-enzymatic browning of maltose

Abstract

The effects of pH on the formation of maltol and furanmethanol as well as other minor reductones and furans on heating an aqueous solution of maltose under conditions in the absence (caramelization) and presence (Maillard reaction) of proline were examined. The experiments employing a pH-stat device clearly demonstrated the pH dependency on the formations of the products. The products of maltulose and proline-maltulose, which were postulated as the initial intermediates for the two pathways of maltose degradation in the presence of proline, were also examined. On the basis of the results, the reaction pathways of the formation of volatile products from maltose were discussed.