Maillard Reaction Products Formed from D-Glucose and Glycine and the Formation Mechanisms of Amides as Major Components

Abstract

Equimolar aqueous solutions of D-glucose and glycine were heated at 50°C and 95°C at pH 6.7. The headspace volatiles and the ether extracts from the reaction mixture were analyzed by gas chromatography and gas chromatography-mass spectrometry, using a fused silica capillary column. The major components formed were identified as diacetyl, furfuryl alcohol, two pyrroles, one pyranone and two amides. In order to elucidate the formation mechanisms of the amides formed from amino-carbonyl reactions, two model systems were adopted. TV-Butylacetamide and N-butylformamide were formed as major components from diacetyl-butylamine and glyoxal-butylamine systems, respectively. The results obtained suggest that such α-dicarbonyls as 3-deoxyosone, 1-deoxy-D-erythro-2,3-hexodiulose and diacetyl generated in the amino-carbonyl reaction react with amino compounds, amides then being formed by cleavage of the C-C bond in the α-dicarbonyls. © 1985, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.