α-Dicarbonyl compounds (α-DCs), including glyoxal (GO), methylglyoxal (MGO) and diacetyl (DA), are representative products formed in caramel produced during Maillard reaction. This study compared the amount of α-dicarbonyl compounds formed from caramel depending on different concentrations of ammonium hydroxide. Six types of caramel model system with 1M D-glucose and various concentration of ammonium hydroxide, 0, 0.2, 0.4, 0.6, 0.8 and 1M, were selected and heated at 110°C for 2h. α-DCs were derivatized to quinoxalines, extracted by liquid-liquid extraction (LLE) and analyzed by gas chromatography-nitrogen phosphorous detector (GC-NPD). The total amount of α-DCs was measured from 104.67 to 138.75 μg/g and the highest amount of α-DCs was detected in the model system with 1M D-glucose and 0.8M ammonium hydroxide. GO, MGO and DA formation ranged from 28.82 to 41.28 μg/g, from 26.68 to 74.36 μg/g and from 2.18 to 62.29 μg/g, respectively. It was found that the higher concentration of ammonium hydroxide was reacted with D-glucose, the lower amount of MGO and the higher concentration of DA was detected. However, no difference of GO was found in each caramel model system.

Formation of α-dicarbonyl compounds in caramel model system with different ammonium hydroxide concentration

256th National Meeting (2018)

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