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 α-dicarbonyl compounds (α-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 α-DC production were evaluated. Fucose generated the most α-DCs, whereas 2'-FL produced the least. α-DC formation increased with increasing pH, reaction time, temperature, and amino acid concentration. Among the amino acids evaluated, threonine elicited the highest α-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 α-DC formation during food processing and storage.