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- W2893521294 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." @default.
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- W2893521294 date "2018-09-28" @default.
- W2893521294 modified "2023-10-06" @default.
- W2893521294 title "Purification and Partial Characterization of Melanoidins Fractions from Toasted Oak Heartwood, Comparison with Melanoidins from Roasted Coffee" @default.
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- W2893521294 doi "https://doi.org/10.5539/jfr.v7n6p37" @default.
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