ArticleScientific reports2018
Insights into the Chemistry of Non-Enzymatic Browning Reactions in Different Ribose-Amino Acid Model Systems.
Article in Scientific reports, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 49 papers.
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Who cites it
49 citing papers in PubMed.
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- An Alginate Hydrogel-Lipid Nanodispersion Bio-Mask: A Preliminary Study of Skin Hydration, Barrier Function, and Regenerative Potential.Materials (Basel, Switzerland) · 2026Article
- Fusarium infection in malting barley drives trichothecene transfer and transformation during brewing process, impacting beer safety and composition.Mycotoxin research · 2026Article
- Effect of rice koji levels on the physicochemical and sensory aroma profiles of doenjang.Journal of the science of food and agriculture · 2026Article
- Formation of Aroma Characteristics in RoastedFoods (Basel, Switzerland) · 2025Article
- Palladium single-atom/cluster cocatalyst supported on non-enzymatic browning glucose breaks the activity-selectivity trade-off in C(spCommunications chemistry · 2025Article
- Physicochemical and Flavor Characteristics of Maillard Reaction Products from Nile Tilapia Fish Skin Collagen Peptides Induced by Four Reducing Sugars.Foods (Basel, Switzerland) · 2025Article
- Arginine Maillard reaction products recovered damaged immune cells.NPJ science of food · 2025Article
- Screening of maillard reaction substrates from roasted flaxseed and comparative analysis of the antioxidant potential of their products.Food chemistry: X · 2025Article
- Color Development Characteristic and Kinetic Modeling of Maillard Reaction in Membrane-Clarified Sugarcane Juice During Vacuum Evaporation Process.Foods (Basel, Switzerland) · 2025Article
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review.Foods (Basel, Switzerland) · 2025Review
- Comprehensive review of sweetpotato flavor compounds: Opportunities for developing consumer-preferred varieties.Comprehensive reviews in food science and food safety · 2025Review
- Effect of Amino Acid, Sugar, CaMolecules (Basel, Switzerland) · 2025Article
- Effects of partial silage replacement with corn stover pellets on the rumen microbiota and serum metabolome of breeding cows.Frontiers in microbiology · 2025Article
- Stability of sedimentary organic matter: Insights from molecular and redox analyses.Environmental science and ecotechnology · 2024Article
- Influence of Hydroxycinnamic Acids on the Maillard Reaction of Arabinose and Galactose beyond Carbonyl-Trapping.Journal of agricultural and food chemistry · 2024Article
- Discovery of Glycation Products: Unraveling the Unknown Glycation Space Using a Mass Spectral Library from In Vitro Model Systems.Analytical chemistry · 2024Article
- Gamma radiation vs high pressure pretreatment on physicochemical characteristics of rice bran hydrolysate.Heliyon · 2024Article
- Colorants and Antioxidants Deriving from Methylglyoxal and Heterocyclic Maillard Reaction Intermediates.Antioxidants (Basel, Switzerland) · 2023Article
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6 authors.
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Abstract
Reactions between sugars and amino acids in the Maillard reaction produce a multitude of compounds through interconnected chemical pathways. The course of the pathways changes depending on the nature of the amino acids and sugars as well as the processing conditions (e.g. temperature, water activity). Some partial pathways have been elucidated using labelled precursors but the process is very time intensive. Here, we use rapid, non-targeted analysis with Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS) to deliver the molecular formulae and ion intensities of the compounds generated from reaction of four amino acids with ribose (10 h at 100 °C) to study the effect of amino acid side chains on the reaction pathways. Using van Krevelen diagrams, known chemical changes during the reaction (e.g. dehydration or decarboxylation) can be studied. Comparison of the data from the four amino acids studied, showed a common pathway, which involved 73 Maillard reaction products (MRPs) where the differences were due only to the nature of the amino acid side chain. From the more than 1400 different molecular formulae found, pathways unique to the amino acids were also identified and the order of reactivity was lysine >cysteine >isoleucine ≈ glycine. While unequivocal identification of the compounds cannot be achieved with FT-ICR-MS, applying known chemical transformations found in the Maillard reaction, not only identifies new and known pathways, but also integrates the MRPs into a general Maillard reaction scheme that better represents the totality of the Maillard reaction.
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