Proline-specific reactions, Maillard

As demonstrated in previous publications, model reactions of L-proline and monosaccharides result in complex mixtures of proline specific compounds (J —4 ) During the Maillard reaction of L-proline and reducing sugars more than 120 proline specific compounds were identified by MS-, IR-, 1H- and 13c-NMR-spectroscopy (among them ... 

Proline is the second most abundant amino acid (13-18%) contained in wheat gluten, and plays a very in rtant role in flavor formation during food processing. A great deal of work has been carried out by Tressl et aL (5) on the volatile conponents generated in proline-specific Maillard reactions. The most abundant proline-specific Maillard reaction products arc 2,3-dihydro-IH-pyrrolizines. 

Tressl, R. Helak, B. Martin, N. Rewicki, D. Formation of proline specific Maillard products. In Amino-carbonyl Reaction in Food and Bioloflcal Systems Fujimaki, M. Namiki, M. Kato, H., Eds. Elsevier-Kodansha Tokyo, 1986 pp 235-244. 

Some Amino Add-Specific Compounds. As listed in Table I, there were three pyrrolizines and one pyridoimidazole identified in the model systems. Pyrrolizines are a very in rtant class of volatile conpounds generated by the reaction of proline with reducing sugars. 2-Acetyl-pyrido(3,4-d)imidazole was another amino acid-specific Maillard reaction product identified in the model systems, which was derived fi om the reaction of histidine with dicaibonyls. 

Sugar degradation products were determined as benzimidazole derivatives after reaction with o-phenylenediamine. More than 120 amino-acid specific Maillard products have been isolated and identified from the reaction of L-proline, hydixn roline, < teine and methionine with monosaccharides at 150° for 1-1.5 h, in connection with studies of thermally generated aromas. Proline derived components were important constituents of bread, malt and beer, and cysteine and methionine derived components were predominant in roasted coffee and meat flavours. The effects of temperature, pH, and the relative concentration of rhamnose and proline on the quantity of specific volatiles produced in the Maillard reaction of these substrates have been studied, and the data have been analysed 1 computer methodology. The glucosylated cyclopentenone (44) was one of the products of decomposition of the Amadori product 1-deoxy-l-piperidino-maltulose in warm water. ... 

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