Pyrolysis of coloured low molecular weight Maillard-products

The pyrolytic behaviour of coloured low molecular weight condensation products of reactive aldehydes with CH-acid substances, i.e. furaldehyde and N-methylpyrrolaldehyde with β-furanone was investigated by Curie-point PyGC/MS. Besides some parallels with electron-impact induced and thermally induce...

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Bibliographic Details
Published inJournal of analytical and applied pyrolysis Vol. 27; no. 2; pp. 145 - 153
Main Authors Schrödter, R., Baltes, W.
Format Journal Article
LanguageEnglish
Published Amsterdam Elsevier B.V 01.12.1993
Elsevier
Subjects
Biological and medical sciences
CH-acid substances
coloured
Curie-point PyGC/MS
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Maillard-products
Methods of analysis, processing and quality control, regulation, standards
pyrolysis
Curie-point PyGC/MS
pyrolysis
CH-acid substances
coloured
Maillard-products
Degradation
Pyrolysis
Analysis method
Reaction product
Reaction mechanism
Maillard reaction
Oxidation
Aldehyde
Mass spectrometry
Molecular weight
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Summary:The pyrolytic behaviour of coloured low molecular weight condensation products of reactive aldehydes with CH-acid substances, i.e. furaldehyde and N-methylpyrrolaldehyde with β-furanone was investigated by Curie-point PyGC/MS. Besides some parallels with electron-impact induced and thermally induced fragmentation pathways, simple α-cleavage to furan and pyrrol is one of the predominant degradation mechanisms. In addition, substantial amounts of aldehydes are formed by an oxidative cleavage of the double-bonds in β-position to furan and pyrrol. Special interest will be paid to the formation of bicyclic products.
ISSN:0165-2370
1873-250X
DOI:10.1016/0165-2370(93)80005-K