Maillard products of disaccharides

Advanced Maillard Products of Disaccharides Analysis and Relation to Reaction Conditions... 

In this paper we concentrated on Maillard products derived from 1,4-glycosidic linked disaccharides, such as maltose or lactose. Carbohydrates with a 1,4-glycosidic link are of considerable relevance for food chemistry. For example, starch is one of the main components of many food stuffs. Maltose is an important degradation product of starch and occurs as such particularly in malted food, whereas the milk sugar lactose is found in dairy products. 

Volatile components formed from the reaction of monosaccharides or disaccharides with P-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 disaccharides with P-alanine at 150 °C for 10 min. Neither the reaction of monosaccharides nor the disaccharides with P-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. 

---