Caramel colors prepared for soft drinks have been known to produce bioactive compounds, such as a-dicarbonyl compounds and heterocyclic compounds via the Maillard reaction. In the present study, formation mechanisms of toxic glyoxal, methylglyoxal, diacetyl, and 4(5)-methylimidazole were investigated using Maillard reaction systems. When aqueous sucrose solutions with different pHs were heated, methylglyoxal was formed in the greatest amounts (245 �g/mL), followed by glyoxal (32.90 �g/mL), and diacetyl (14.83 �g/mL). When Maillard reaction systems consisting of D-glucose and ammonia were heated with or without sodium sulfite, diacetyl (1,588.45 �g/mL) formed in the greatest amounts, followed by 4(5)-methylimidazole (1,269.71 �g/mL) methylglyoxal (160.05 �g/mL), and glyoxal (46.12 �g/mL). Ammonia acted as a catalyst for diacetyl formation. Addition of sulfite reduced the formation of 4(5)-methylimidazole by 46%, glyoxal by 93%, methylglyoxal by 90%, and diacetyl by 80%. The results of the present study provide important information to mitigate the formation of these toxic chemicals in beverages.

Determination of carcinogenic 4(5)-methylimidazole and its precursors, a-dicarbonyl compounds in Maillard model systems and commercial soft drinks

246th National Meeting (2013)

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