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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Author(s)
Agnieszka Golon and Nikolai Kuhnert
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DOI:10.17265/2159-5828/2012.11.003
Affiliation(s)
School of Engineering and Science, Jacobs University Bremen, Bremen 28759, Germany
ABSTRACT
Disaccharides are a very
important group of carbohydrates, being main components of many daily food
products. The heating of these biomolecule causes the formation of caramel, an
extremely complex material. The dominant fraction of non-volatile compounds,
responsible for both color and flavor of food products, has been studied on a
few occasions. Herein, the composition of caramels obtained by heating of
sucrose, lactose and maltose were studied using combined mass spectrometry techniques.
High resolution electrospray
mass spectrometry was applied followed by targeted multi-stage LC-tandem mass
spectrometry (ESI-MSn) and MALDI-MS. Novel graphical interpretation
strategies such as van Krevelen and Kendrick mass analysis have been applied to
study the composition of caramels. Products of caramel include oligomerization,
depolymerization, hydration and dehydration products. Oligomers with up to
eight carbohydrate units and dehydrated oligomers losing up to eight water molecules
have been identified.
KEYWORDS
Browning, caramelization, carbohydrates, disaccharides, sucrose, complex mixtures, mass spectrometry.
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