Amines from Maillard reaction

Fig. 12.—Carbonyl-amine reactions leading to Maillard reaction products and reductones (adapted from Ref. 51a).

Several mechanisms have been reported for pyrazine formation by Maillard reactions (21,52,53). The carbon skeletons of pyrazines come from a-dicarbonyl (Strecker) compounds which can react with ammonia to produce ot-amino ketones as described by Flament, et al. (54) which condense by dehydration and oxidize to pyrazines (Figure 6), or the dicarbonyl compounds can initiate Strecker degradation of amino acids to form ot-amino ketones which are hydrolyzed to carbonyl amines, condensed and are oxidized to substituted... 

In this reaction, creatine generates creatinine that reacts with a pyridine or a pyrazine (formed from the Maillard reaction) and an amino acid (glycine, alanine, etc.) to form the heterocyclic amine. 

The Maillard reaction between reducing carbohydrates and amines is among the most important flavor generating reactions in thermally processed foods (5). Thus, it might be expected that in foods treated with HHP, but at low temperatures, some of the typical aroma compounds might not be formed. Only two studies about the influence of HHP on the formation of volatiles in Maillard model systems are currently available (6, 7). Bristow and Isaacs (d) reported that at 100°C, the formation of volatiles from xylose/lysine was generally suppressed when HHP was applied. Hill et al. (7) confirmed this observation for a glucose/lysine system. However, it has to be pointed out that the samples analyzed were not reacted in a buffered system and, also, the reaction time of the pressure-treated and untreated sample were not identical. 

Hwang, H.I. Hartman, T.G. Rosen, R.T. Lech, J. Ho, C.-T. Formations of pyrazines from the Maillard reaction of glucose and lysine-a-amine- N. J. Agric. Food Chem. 1994, 42, 1000-1004. 

Hodge [10] was the first to present an outline of the overall reactions involved in the Maillard reaction. Generally speaking, the Maillard reaction is a reaction between carbonyls and amines. The carbonyls in foods most often are reducing sugars, while the amines come from either amino acids or proteins. In the flavor industry, the... 

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