During the past decade green chemistry focused on natural deep eutectic solvents (NADES) to achieve sustainability. By mixing two bio-based ingredients like inter alia sugars, organic acids, and quaternary ammonium compounds, the system becomes liquid by a depression of the melting point. The advantages of NADES are low– or non–toxicity, a high solute potential and, biodegradability due to its ingredients.1-2 The areas of application of NADES range from organic chemistry to agricultural sector and food industry. Thereby, the food quality can be improved by extraction of small and macromolecules up to heavy metals 3, but also the yield in so–called Maillard–type model reactions could be increased by using NADES. To extend the field of “kitchen–type chemistry” 4, an inert, food–grade NADES system based on sucrose/D–sorbitol was developed and examined for its ability as a reaction medium by evaluating temperature and pH stability in the recent study. Both NADES ingredients were quantified before and after heat and pH-treatment (40 – 120 °C; pH 2.8 – 9.7). Two Maillard–type model reactions were implemented in the new NADES system to produce literature known taste modulating compounds (N2–(furfurylthiomethyl) guanosine 5′–monophosphate5 and N2–(1–carboxyethyl) guanosine 5′–monophosphate)6. Using ultra high–performance liquid chromatography coupled with mass spectrometry for quantification, resulting in yields, that were above taste modulating thresholds and comparable to corresponding phosphate buffer systems or already known NADES systems 4.

New natural deep eutectic solvent (NADES) for food-grade Maillard–type model reactions

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ACS Fall 2022

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