This study aimed to establish an analytical method for α-dicarbonyl compounds (α-DCs) including glyoxal, methylglyoxal, and diacetyl, to determine the content of α-DCs in Maillard reaction (MR) model systems and 101 various alcoholic beverages using gas chromatography-nitrogen phosphorous detector (GC-NPD). A total of 16 model systems were assembled using four amino acids and four reducing sugars, and reactions were performed at 160 C and pH 9. Determination of α-DCs was conducted using a gas chromatography/nitrogen phosphorous detector (GC-NPD) after derivatization and liquid-liquid extraction. Volatile flavor compounds were analyzed using solid-phase micro-extraction (SPME) followed by GC-mass spectrometry (GC-MS). α-DC levels in MR model systems were 5.92 to 39.10 μg/ml of GO, 3.66 to 151.88 μg/ml of MGO, and 1.10 to 6.12 μg/ml of DA. The highest concentration of total α-DCs was found in the fructose-threonine model system and the lowest concentration in the lactose-cysteine model system. Different volatile flavor compound profiles were identified in the different MR model systems. Higher concentrations of α-DCs and volatile flavor compounds were observed in monosaccharide-amino acid MR model systems compared with disaccharide-amino acid model systems. The limit of detection and limit of quantification for α-DCs were 0.05-0.22 and 0.15-0.70 μg/g, respectively. The accuracy and precision were validated in five matrices. The raspberry fruit wine had the highest value at 139.74 μg/g total α-DCs. The lowest α-DCs concentration among the beverages was detected in rice wine (Makgeolli) at 1.59 μg/g. The levels of α-DCs in various samples were detected as follows: 1.59–56.68 μg/g in rice wine (Makgeolli), 2.73–16.77 μg/g in beer, 8.22–139.74 μg/g in fruit wine, and 8.17–91.56 μg/g in rice wine (Cheongju). The estimated daily intake of α-DCs in the intake only group and population group was calculated as 4.22–97.94 μg/kg bw/day and 0.28–7.13 μg/kg bw/day, respectively.

Analysis and formation of α-dicarbonyl compounds in Maillard reaction model systems and various alcoholic beverages

256th National Meeting (2018)

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