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Roles of reactive carbonyl species in health and flavor generation
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Wang, Yu. Roles of reactive carbonyl species in health and flavor generation. Retrieved from https://doi.org/doi:10.7282/T3542NTD

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TitleRoles of reactive carbonyl species in health and flavor generation
NameWang, Yu (author); Ho, Chi-Tang (chair); Huang, Qingrong (internal member); Daun, Henryk (internal member); Yang, Xiaogen (outside member); Rutgers University; Graduate School - New Brunswick
Date Created
Other Date2009-01 (degree)
SubjectFood Science, Flavor, Food--Composition, Carbonyl compounds--Health aspects
Extentxii, 127 p. : ill.
DescriptionReactive carbonyl species (RCS) such as deoxyosones, glyoxal (GO) or methylglyoxal (MG), which can be generated endogenously and exogenously (human body and food system), have been attracted more attention because of their relationship with diabetes and flavor generation. In this study, two models i) quantification of RCS in beverages and ii) roles of RCS in furanoid generation were set up to evaluate the amount of RCS from food system and their roles in flavor generation.
In the first model, α-dicarbonyl compounds, namely glyoxal (GO), methylglyoxal (MG) and 3-deoxyglucosone (3-DG), were found and measured in carbonated soft drinks (CSD). By comparing their levels in regular and diet CSDs, it was realized that high fructose corn syrup (HFCS) in regular CSDs was the major source of these α-dicarbonyl compound in beverages.
The second model was conducted in three different experiments, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) generation through MG, amino acid-dependent formation pathways of 2-acetylfuran and DMHF, and sugar-dependent formation of 2-acetylfuran to give an understanding of roles of RCS in furanoid formation in Maillard reaction. MG alone or MG with cysteine could produce increased level of DMHF with pH increased, whereas MG with glycine had contrary trend. For the DMHF, there was only one major formation pathway in which glucose carbon skeleton kept intact. On the other hand, formation pathways for 2-acetylfuran were more complicated. It could be formed either from glucose or from glucose and glycine. The type of sugars is a major factor regulating the reaction rates and pathways in Maillard reaction. The reactivity of sugars in 2-acetylfuran formation decreased in the order of ribose, fructose, glucose, rhamnose and sucrose. The difference between glucose and ribose in 2-acetylfuran formation was that glucose could form 2-acetylfuran from the direct cyclization of its intact carbon skeleton, whereas ribose has to first undergo degradation into fragments before forming six-carbon unit for 2-acetylfuran.
NotePh.D.
NoteIncludes bibliographical references (p. 113-126)
Noteby Yu Wang
Genretheses, ETD doctoral
Persistent URLhttps://doi.org/doi:10.7282/T3542NTD
Languageeng
CollectionGraduate School - New Brunswick Electronic Theses and Dissertations
Organization NameNjNbRU
RightsThe author owns the copyright to this work.
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