Analysis of volatiles and α-dicarbonyl compounds in Maillard reaction products derived from 2′-fucosyllactose and amino acids

Abstract

This study aims to investigate the volatile and alpha-dicarbonyl compounds (alpha-DCs) formed in Maillard reactions between 2 '-fucosyllactose (2 '-FL) and amino acids, with the goal of exploring their potential as flavoring agents and enhancing food quality and safety. The effects of pH, temperature, reaction time, and amino acid concentration on alpha-DC production were evaluated. Fucose generated the most alpha-DCs, whereas 2 '-FL produced the least. alpha-DC formation increased with increasing pH, reaction time, temperature, and amino acid concentration. Among the amino acids evaluated, threonine elicited the highest alpha-DC production. In total, 50 volatile compounds were identified, with 2 '-FL and lactose primarily forming furan and furan derivatives. In particular, 2 '-FL yielded greater amounts of 2-furfural, 2-acetylfuran, 5-methylfurfural, furfuryl alcohol, and 2-furanmethanol than other monosaccharides. These findings highlight the potential of 2 '-FL as a flavouring agent and enhance our understanding of alpha-DC formation during food processing and storage.