Volatile Components Formed by Thermal Degradation of Nondialyzable Melanoidins Prepared from Sugar-Amino Acid Reaction Systems

Abstract

The nondialyzable melanoidins prepared from glucose-glycine (I), xylose-glycine (II) and glucose-β-alanine (III) reaction systems were pyrolyzed at 350°C for 0.5 2 hr and the volatile pyrolyzates were investigated. To trap the volatile compounds, cold trapping and Tenax GC trapping methods were used. Identification of these compounds was made by gas chromatographymass spectrometry using a glass capillary column. The volatile components of I and II were qualitatively similar to each other. Major components of volatile pyrolyzates of I and II were identified as methyl acetate, five furans, toluene, two pyrroles, two pyridines and acetic acid. The major volatile components of III were methyl acetate, five furans, two 2-cyclopentenones, pyrrole, two pyridines and acetic acid.