Methylglyoxal (MG), a reactive carbonyl species, can be generated endogenously and exogenously.  They are attracting increased attention because of their relationship with diabetes and flavor generation.  MG formed in the Maillard reaction play an important role as precursor of aroma and color compounds, especially in Strecker degradation, a major flavor generation reaction. Strecker degradation of MG with amino acids leads to various important odor-active flavor compounds, such as Strecker aldehydes and alkylpyrazines. They attack amine groups in amino acids, peptides and proteins to form advanced glycation end products (AGEs) and cause carbonyl stress followed by oxidative stress and tissue damage. Therefore, many studies about scavengers of MG are seen. MG also reacts with some polyphenolic compounds such as epigallocatechin gallate and genistein to form addition products. The potential health effects of dietary MG will be discussed.

Methylglyoxal: A flavor intermediate and potential dietary toxicant

248th National Meeting (2014)

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