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Investigation and Kinetic Modelling of α-Dicarbonyl Compound Formation in Foods

October 2016
DOI · 10.13140/RG.2.2.19080.42246
Thesis for: PhD · Advisor: Vural Gökmen

Tolgahan Kocadağlı

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Abstract

α-Dicarbonyl compounds are formed in foods during decomposition of reducing

carbohydrates under caramelization and Maillard reaction conditions. They are known as
important intermediates in avor and browning development during preparation of certain
foods. In addition to that, dietary exposure to α-dicarbonyl compounds might be a source of
dicarbonyl stress in vivo, mainly in the gastrointestinal lumen. Investigation of α-dicarbonyl
compounds formation in foods is therefore of critical importance in viewpoints of both
food quality and safety. The main focus of this thesis was to understand formation of α-
dicarbonyl compounds rstly by developing a reliable analytical method, secondly by
multiresponse kinetic modeling of Maillard reaction and caramelization reactions, and at
last by investigating the effect of certain food components on the formation of α-dicarbonyl
compounds during thermal processing. At the beginning of the study, an analysis method
for the quantitation of α-dicarbonyl compounds was developed by using liquid
chromatography coupled with electrospray ionization mass spectrometry after a pre-
column derivatization. The method was used for the determination of α-dicarbonyl
compounds in various food matrixes and in model reaction systems during the thesis work.
The quantitation of α-dicarbonyl compounds in foods by mass spectrometry was
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applied for the Export occurrence
rst time. The method has revealed citation of Download
high
amounts of α-dicarbonyl compounds,…
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Top reference

Analysis of Sugar Degradation Products with alpha-Dicarbonyl Structure in Carbonated

Soft Drinks by UHPLC-DAD-MS/MS
Article Mar 2013 · Journal of Agricultural and Food Chemistry
Sabrina Gensberger · Marcus A Glomb · Monika Pischetsrieder

View 21 Reads · 16 Citations

View all 164 references

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