Purification and Partial Characterization of Melanoidins Fractions from Toasted Oak Heartwood, Comparison with Melanoidins from Roasted Coffee

M. F. Nonier, N. Vivas, N. Vivas de Gaulejac, C. Mouche, C. Rossy Huguet and N. Daugey

Journal of Food Research, 2018, vol. 7, issue 6

Abstract: During the cooking, processing, and storage of food products, a whole range of browning reactions occurs, initiated by the reaction of a carbohydrate with a compound possessing a free amino group. Melanoidins formed, influence food quality, mainly their colour, their flavour, and their antioxidant activities. Melanoidins are complex Maillard reaction products. We developed a method to isolate coffee melanoidins and melanoidins from toasted oak wood. We noted that coffee is richer in melanoidin compounds than oak wood. We presented a partial characterization of melanoidins fractions from toasted oak heartwood, and a comparison with melanoidins from roasted coffee. Mass spectra of the fractions isolated from toasted oak wood indicate the presence of pentose and hexose-based oligosaccharides with different degrees of polymerisation. The presence of the oligosaccharide moieties, as well as their degradation products found in the oak wood melanoidins, supports the postulated carbohydrate-based origin of melanoidins.

Keywords: Research; Methods/Statistical; Methods (search for similar items in EconPapers)
Date: 2018
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