Previous studies have shown that reactive carbonyl compounds such as glyoxal (GO) and methylglyoxal (MGO), which are formed as a result of the Maillard reaction, can react with polyphenol compounds, such as flavanols. Under the high temperature conditions that occur during the processing of food ingredients, like coffee beans, such reactions will contribute to the loss of nutritionally beneficial polyphenols. This presentation discusses the application of LC-MS-MS in the identification and quantitation of adducts of MGO and GO with epicatechin (EC) the main flavan-3-ol present in cocoa. Reactions were carried out in both aqueous and low moisture model systems at temperatures and times typical of the roasting of cocoa beans (120-140�C for between 5 and 30 min). The results confirmed the formation of previously identified adducts (mono- and di-MGO/GO adducts) and show major effects of heating conditions. In addition larger molecules derived from EC units joined by GO bridges were produced.

Monitoring the formation of flavanol–Maillard adducts in model systems relating to cocoa roasting

242nd National Meeting (2011)

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