VOLATILE COMPONENTS FORMED FROM REACTION OF SUGAR AND P-ALANINE AS A MODEL SYSTEM OF COOKIE PROCESSING

摘要

Volatile components formed from the reaction of monosaccharides or disac-charides with β-alanine were investigated in a dry condition as a model system of cookie processing. Maltol is a common compound formed in the Maillard reaction, but it was very difficult to detect it in previous experiments using actual cookie materials. In this work, we investigated the principal compounds and maltol formation from the reaction of monosaccharides or disac-charides with β-alanine at 150 °C for 10 min. Neither the reaction of monosaccharides nor the disaccharides with β-alanine resulted in the formation of maltol. 2,3-Dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP) was detected as a principal product from the reaction of monosaccharides with P-alanine. 5-Hydroxymethyl-2-furfural was also confirmed as being a major product in both reactions.