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Unexpected Potential of Iso-oligosaccharides in the Generation of Important Food Odorants

Unexpected Potential of Iso-oligosaccharides in the Generation of Important Food Odorants

Ondrej Novotny, Thierry Dufossé, Tomas Davidek

J Agric Food Chem. 2019 Mar 13;67(10):2954-2962.

PMID: 30835453

Abstract:

The generation of selected Maillard-derived odorants from iso-oligosaccharides (IOSs), namely, from isomaltose, isomaltotriose, isomaltulose, and melibiose, was studied and compared with that from other oligosaccharides (maltose, lactose, and panose) and monosaccharides (glucose, galactose, and fructose). The study was carried out in binary mixtures of sugar and amino acids (glycine, proline, and cysteine) and upon wafer baking. The results indicate that IOSs induce browning and generation of the majority of the monitored odorants, in particular 4-hydroxy-2,5-dimethyl-3(2 H)-furanone, 2,3-butanedione, 2-acetyl-1-pyrroline, 2-propionyl-1-pyrroline, 2-acetylthiazole, and 2-acetyl-2-thiazoline, far more than the other oligosaccharides and to a higher or similar degree to that of the monosaccharides. Plausible mechanisms, consistent with the yields obtained from individual sugars, were proposed for the formation of the studied compounds. This newly obtained data brought for the first time evidence about the extraordinary potential of IOSs in the formation of several potent food odorants.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP3371504	Isomaltotriose		3371-50-4	Price

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