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


TAŞ N., GÖKMEN V.

FOOD CHEMISTRY, vol.221, pp.1911-1922, 2017 (Peer-Reviewed Journal) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 221
  • Publication Date: 2017
  • Doi Number: 10.1016/j.foodchem.2016.11.159
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.1911-1922
  • Keywords: Sucrose degradation, Alpha-dicarbonyl compounds, 5-Hydroxymethylfurfural, Thermal processing, Nut, CORYLUS-AVELLANA L., ALPHA-DICARBONYL COMPOUNDS, 5-HYDROXYMETHYLFURFURAL FORMATION, AMADORI REARRANGEMENT, ACRYLAMIDE FORMATION, CHEMISTRY, SUCROSE, SYSTEMS, MODEL, FOODS

Abstract

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 degrees C for 15, 30, 60, 90, and 120 min. 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. a-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. (C) 2016 Elsevier Ltd. All rights reserved.