Preparation of activated flavor precursor DFG, N-(1-deoxy-1-fructosylglycine) by combination of vacuum evaporation and closed system heating steps

Tomas Davidek, Alejandro Marabi, Olivier Mauroux, Isabelle Bauwens,Karin Kraehenbuehl

Food Chemistry（2018）

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摘要

•Solid state DFG formation from glycine/glucose is fastest at aw=0.22–0.33.•In solution reaction rate is negatively correlated with aw in the range 0.8 to 1.•Heating at 65°C under vacuum first, then at constant aw yields 40%mol DFG in 12h.

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关键词

DFG,1DG,3DG

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