Qualitative and quantitative evaluation of mono- and disaccharides in d-fructose, d-glucose and sucrose caramels by gas–liquid chromatography–mass spectrometry : Di- d-fructose dianhydrides as tracers of caramel authenticity

• Published in: Journal of Chromatography A Vol. 844; no. 1; pp. 283 - 293
• Main Authors: Ratsimba, Valérie, Fernández, José Manuel Garcı́a, Defaye, Jacques, Nigay, Henri, Voilley, Andrée
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 04.06.1999; Elsevier
• Subjects: Anhydrides - analysis; Biological and medical sciences; Candy; Carbohydrate; Carbohydrates - analysis; Difructose dianhydrides; Food additives; Food Coloring Agents - analysis; Food industries; Fructose - analysis; Fundamental and applied biological sciences. Psychology; Gas Chromatography-Mass Spectrometry - methods; General aspects; Glucose - analysis; Organic Chemicals; Sucrose - analysis; Carbohydrate; Caramel; Food analysis; Difructose dianhydrides; Electron impact; Aldose; Coupled method; Ketose; Silylation; Food additive; Derivatization; Disaccharide; Oximation; Acetal; Gas chromatography; Analysis method; Authentication; Quality control; Qualitative analysis; Gas liquid chromatography; Mass spectrometry; Quantitative analysis
• ISSN: 0021-9673
• DOI: 10.1016/S0021-9673(99)00322-2

The monosaccharide ( d-fructose, d-glucose, anhydrosugars), disaccharide (glucobioses) and pseudodisaccharide (di- d-fructose dianhydrides) content of d-fructose, d-glucose and sucrose caramels has been determined by gas–liquid chromatography–mass spectrometry (GLC–MS) of their trimethylsilyl (TMS) or TMS–oxime derivatives. The chromatographic profiles revealed significant differences in the disaccharide/pseudodisaccharide distribution depending on the caramel source: a d-fructose caramel contains prominent proportions of di- d-fructose dianhydrides, a d-glucose caramel mainly d-glucobioses, and a sucrose caramel similar proportions of both disaccharide/pseudodisaccharide series. It is noteworthy that di- d-fructose dianhydrides are found in all three types of caramels and might then be used as specific tracers of the authenticity of caramel, i.e., a product resulting from the controlled heat treatment of food-grade carbohydrates for use as food additives.