Lee, J. published the artcilePotential of model cakes to study reaction kinetics through the dynamic on-line extraction of volatile markers and TD-GC-MS analysis, Category: pyrazines, the main research area is volatile marker cake reaction kinetics dynamic online extraction TDGCMS; Aroma; Caramelization; Cereal product; Glucose; Leucine; Maillard reaction; Process parameters; Reaction pathways; Solid food model; Strecker degradation; Temperature; Thermal desorption.
This study presents a novel strategy for the dynamic anal. of volatile compounds extracted from baking vapors using a fit-for-purpose model cake. This model imitates a real sponge cake in terms of structure and processing but it is not reactive towards Maillard and caramelization reactions. When implemented with precursors (glucose (G) or glucose + leucine (G + L)), the reactions are activated and volatile markers can be monitored dynamically during baking. A method for the online sampling of vapors during baking using sorbent tubes coupled to thermal desorption (TD-GC-MS) has been developed and proven to be an appropriate and rapid technique to analyze a large number of volatile compounds within a broad range of phys. and chem. characteristics. Volatile markers such as acetic acid, furfural, furfuryl alc. and 5-hydroxymethylfurfual were identified using both models: glucose (G) and glucose + leucine (G + L) because they arise from both caramelization and the Maillard reaction. On the other hand, 3-methylbutanal and 2,5-dimethylpyrazine were only identified in the (G + L) model cake as they arise from the Strecker degradation pathway induced by the presence of leucine. Moreover, the relative abundance of all markers of reactions covers a broad range. Online sampling coupled to TD-GC-MS enabled the collection of kinetic data on these markers throughout the baking operation and discrimination of the two formulas (G vs G + L) and two baking temperatures (170°C and 200°C) used. These results offer promise for the further use of this approach to study reaction kinetics in model cakes.
Food Research International published new progress about Bakery cakes. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Category: pyrazines.