Volatiles from the Maillard reaction of L-ascorbic acid with L-glutamic acid/L-aspartic acid at different reaction times and temperatures

ABSTRACT The formation of pyrazines in the Maillard reaction of L ‐ascorbic acid (ASA) with L ‐glutamic acid (Glu)/ L ‐aspartic acid (Asp) is influenced by reaction temperature and reaction time. Our studies indicate that pyrazines are not formed in both model systems until the reaction temperature reaches 120 °C. The model systems involving ASA and Glu show increased formation of 2,5‐dimethylpyrazine and 2‐ethyl‐3‐methylpyrazine with increasing temperature and an increased formation of 2‐ethyl‐3‐methylpyrazine with reaction time. In model systems where ASA reacted with Asp, the formation of 3‐ethyl‐2,5‐dimethylpyrazine and 3,5‐diethyl‐2‐methyl‐pyrazine increased with increasing temperature and the formation of 3‐ethyl‐2,5‐dimethylpyrazine, 3,5‐diethyl‐2‐methylpyrazine, and 2‐ethyl‐6‐methylpyrazine increased with reaction time. These results provide information on potential mechanisms in the formation of pyrazine compounds and could provide guidelines in the thermal processing of foods containing ASA. Copyright © 2011 Curtin University of Technology and John Wiley & Sons, Ltd.