HEAT-INDUCED DEGRADATION OF DISACCHARIDE AMADORI COMPOUNDS UNDER ALMOST WATER-FREE REACTION CONDITIONS

The thermally induced decomposition of disaccharide Amadori compounds has been compared to those of monosaccharide ones under almost water-free conditions. The structure of the synthesized maltulosyl compound has been proved to be C-4(1)-alpha-D-glucopyranosyl- (1 --> 4)-C-2(5)-beta-D-fructopyranosylglycine by H-1- and C-13-NMR spectroscopy. The decomposition of Amadori compounds has been used to study the kinetics of the browning reaction. Compared to fructosylglycine and maltotriulosylglycine, the browning of the disaccharide is faster. Curie point pyrolysis at 300-degrees-C and investigation of the pyrolysate by gas chromatography/mass spectrometry have shown that the disaccharide component influences the thermal process. Furanes and furanones have been detected as predominant degradation products, the main one being 2(5H)-furanone. For the first time, we suggest a reaction pathway for the formation of these products via the Maillard reaction which includes 1,6-anhydroglucose.