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Maillard reaction and caramelization during hazelnut roasting: a multiresponse kinetic study

Göncüoğlu Taş, N.; Gökmen, V.

Food Chemistry 221: 1911-1922

2017


ISSN/ISBN: 1873-7072
PMID: 27979180
DOI: 10.1016/j.foodchem.2016.11.159
Accession: 068944216

A comprehensive kinetic model indicating the elementary steps of Maillard reaction and caramelization during hazelnut roasting was proposed based on a multi-response kinetic modeling approach. Changes in the concentrations of sucrose, fructose, glucose, amino acids, 3-deoxyglucosone, 1-deoxyglucosone, 3,4-dideoxyglucosone, glyoxal, methylglyoxal, dimethylglyoxal, and 5-hydroxymethylfurfural were examined in hazelnuts during roasting at 150, 160 and 170°C for 15, 30, 60, 90, and 120min. The results suggested that 1,2-enolization was important in the interconversion of glucose and fructose, 5-hydroxymethylfurfural formation mainly proceeded via fructofuranosyl cation dehydration rather than 3-deoxglucosone, glucose contributed more than fructose and fructofuranosyl cation to the early stage of the Maillard reaction. Methylglyoxal and dimethylglyoxal were mainly formed from 1-deoxyglucosone with high reaction rate constants while glyoxal formed through glucose degradation. α-Dicarbonyl compounds could have a role in the formation of melanoidins. The temperature dependence of the reactions was complicated and could not be explained by the Arrhenius equation.

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