Chemical and Physical Aspects of Acrylamide Formation in Low Moisture Systems

Size: px
Start display at page:

Download "Chemical and Physical Aspects of Acrylamide Formation in Low Moisture Systems"

Transcription

1 Chemical and Physical Aspects of Acrylamide Formation in Low Moisture Systems 227 th ACS Meeting on Acrylamide, Anaheim, March 30 th, 2004 I. Blank, T. Davidek, T. Goldmann, P. Pollien, F. obert,. Stadler, G. Vuataz estlé esearch Center

2 ecent work on acrylamide formation published from our laboratories Stadler et al. ature (2002) 2 C 2 2 C 2 Pollien et al. Anal. Chem. (2003) PT-MS 3 + S conc. [ppbv] m/z = 72 Potato 170 C x 50 Asn / Fructose 150 C Asn / Glucose 150 C x Time [min] Stadler et al. Chem. es. Tox. (2003) C 2 Sugar C/FCI - IBk estlé esearch Center

3 bjective: Study chemical & physical aspects of acrylamide formation Chemistry Physics Chemical reactivity: Aldehydes, ketones Quantification, synthesis Water activity Acrylamide formation Physical state: molecular mobility, melting point, Tg Melting behavior, phase diagram GC-MS, PLC, MS, M PT-MS DSC, TGA, microscopy C/FCI - IBk estlé esearch Center

4 Acrylamide formation from asparagine: Fragmented information, hypotheses Mottram, 2002 Stadler, 2002 aylayan, 2003 Zyzak, C m/z C/FCI - IBk estlé esearch Center

5 Quantitative results obtained with potential precursors of acrylamide Acrylamide (mmol/mol Asn) C Glc C C ' '' Asn Pyrolysis: 180 C, 5 min C/FCI - IBk estlé esearch Center

6 2-2 2 Pyrolysis: 5 min Acrylamide (mmol/mol) Temperature ( C) 3-ydroxypropanamide Fructose/asparagine (1:1) C/FCI - IBk estlé esearch Center

7 C 2 C2 C 2 A crylam id e (m m o l/m o l) 2.5 A t= 60 min Temperature ( C) Acry lam id e ( mmol/mol) B T= 100 C Time (min) C/FCI - IBk estlé esearch Center

8 Pyrolysis of decarboxylated Amadori compounds Precursor Products ΔT Styrene Strecker aldehyde ΔT Strecker aldehyde + ofmann-type β-elimination of quaternary ammonium compounds: C/FCI - IBk estlé esearch Center

9 C Sugar TIC Styrene Fructose / phenylalanine (1 : 1) min m/z Styrene C 15 min μmol/mol Phe min m/z α,β,β Styrene min C/FCI - IBk estlé esearch Center

10 C 2 + C C Amino acid Carbonyl -Glycosyl conjugate Amadori compound - 2 I + Schiff base betaine - Schiff base II + xazolidin-5-one -C 2 -C 2 Azomethine ylide Decarboxylated Amadori compound Vinylogous compound C/FCI - IBk estlé esearch Center

11 Isomerization of the decarboxylated Schiff base Azomethine ylide 1 1,3-dipole Azomethine ylide 2 Imine 1 Decaboxylated Amadori compound Imine 2 1,2-Prototropy of the 1,3-dipole to azomethine ylides 1 and 2 (Grigg et al., 1988; izzi, 1970) C/FCI - IBk estlé esearch Center

12 2 C Asparagine Dicarbonyl Schiff base - C 2 Pyrolysis (180 C) 2 IIIb 2 + Asn + Imine 1 2 Azomethine ylide IIIa Time Acetol Diacetyl 2 Acrylamide Aminopropionamide Strecker aldehyde Imine (min) AA (mmol/mol) α-ydroxycarbonyls: ighest conversion yields of acrylamide from asparagine so far C/FCI - IBk estlé esearch Center

13 Effect of (i) reaction time and temperature (ii) type of sugar and moisture AA (mmol/mol Asn) Glc/Asn 5 min min Temperature ( C) eaction time and temperature are covariant parameters. igh amounts of acrylamide formed at C, depending on reaction time. 5 Acrylamide (mmol/mol Asn) Glc/Asn Fru/Asn Fructose is more reactive than glucose in generating acrylamide from asparagine. Moisture does influence acrylamide formation Water (μl) C/FCI - IBk estlé esearch Center

14 Type of reducing sugar: Differences in acrylamide yields in headspace Mass flow acrylamide relesead [umol/mol Asn / min] Acrylamide release from sugar/asn 2 (measuring m/z 72 by PT-MS) Fructose / Asn 2 Galactose / Asn 2 Glucose / Asn Time [min] Temperature [ C] Fructose generates more acrylamide and at a lower temperature C/FCI - IBk estlé esearch Center

15 Type of reducing sugar: Differences in browning reaction Fructose/Asn 2 35 C 134 C 152 C 163 C Glucose/Asn 2 35 C 152 C 173 C 185 C C/FCI - IBk estlé esearch Center

16 Type of reducing sugar: Differences in overall acrylamide yields Acrylamide generated from crystalline sugar/asn 2 (pyrolysis at 180 C for 5 min) Fructose/Asn 2 (1) Galactose/Asn 2 (2) Glucose/Asn 2 (3) 2000 ΑΑ (μmol/mol Asn) (1) (2) (3) esult: Fructose generates more acrylamide than glucose. Conclusion: Chemical reactivity of the sugar is not proportional to the acrylamide amounts generated under low moisture conditions! ypothesis: Molecular mobility plays a key role in acrylamide formation by solid-state Maillard reactions C/FCI - IBk estlé esearch Center

17 Molecular mobility is key in acrylamide formation DSC of different sugar/asn 2 mixtures (open reaction system, 5 C/min) eat flow [W/g] pure Asparagine monohydrate Crystallisation water release Fructose Glucose Galactose Temperature [ C] Acrylamide formation depends on melting point of the sugars C/FCI - IBk estlé esearch Center

18 Kinetics of acrylamide formation in DMS at 150 C igh molecular mobility in non-aqueous liquid systems: Chemical reactivity of the sugar is the major driver in acrylamide formation Acrylamide (umol/mol Asn) Time (min) galactose/asn glucose/asn fructose/asn C/FCI - IBk estlé esearch Center

19 Summary / Conclusions Major chemical pathway of acrylamide formation from asparagine has been established, with α-hydroxy carbonyls as the most reactive species. 2 ature of sugar and molecular mobility are important parameters of acrylamide formation from asparagine under low moisture conditions DSC (Sugar/Asn) Fru Glc T [ C] 20 eaction time and temperature are covariant parameters in acrylamide 8 4 formation from asparagine. 0 AA [mmol/mol] Glc/Asn 60 min 5 min T [ C] C/FCI - IBk estlé esearch Center

20 Acknowledgments Chemistry T. Davidek, S. Devaud, P. Pollien, F. obert, F. Saucy Synthesis, mechanisms n-line monitoring (PT-MS) Quantification (PLC, GC-MS) T. Goldmann, S. iediker,. Stadler, A. Studer,. Varga Quantification (LC-MS/MS) Method development, mechanisms Physics M.-I. Alonso, I. Bauwens, G. Vuataz Analytics (DSC), crystalline and amorphous systems Phase diagram, TG, a W C/FCI - IBk estlé esearch Center

Current Status on Acrylamide Research in Food - Analytics, Formation, Toxicity -

Current Status on Acrylamide Research in Food - Analytics, Formation, Toxicity - Current Status on Acrylamide Research in Food - Analytics, Formation, Toxicity - AA = f(c, T, a W, t, p, p) 8 th International Symposium on the Maillard Reaction, Charleston, August 29 September 01, 2004

More information

Acrylamide formation and its impact on the mechanism of the early Maillard reaction

Acrylamide formation and its impact on the mechanism of the early Maillard reaction Journal of Food and Nutrition Research Vol. 48, 2009, No. 1, pp. 1 7 Acrylamide formation and its impact on the mechanism of the early Maillard reaction VAROUJAN A. YAYLAYAN Summary The contribution of

More information

Acrylamide Formation from Asparagine under Low Moisture Maillard Reaction Conditions. 2. Crystalline vs Amorphous Model Systems

Acrylamide Formation from Asparagine under Low Moisture Maillard Reaction Conditions. 2. Crystalline vs Amorphous Model Systems 4628 J. Agric. Food Chem. 2005, 53, 4628 4632 Acrylamide Formation from Asparagine under Low Moisture Maillard Reaction Conditions. 2. Crystalline vs Amorphous Model Systems FABIEN ROBERT, GILLES VUATAZ,

More information

Working Group 1: Mechanisms of Formation of Acrylamide in Food. Summary Report

Working Group 1: Mechanisms of Formation of Acrylamide in Food. Summary Report N H 2 CO 2 H O 2 N O O O NH 2 NH 2 NH 2 Asparagine Acrylamide 1 Working Group 1: Mechanisms of Formation of Acrylamide in Food Summary Report 1 Proposed Mechanism of Acrylamide formation from asparagines

More information

Recent Developments in Coffee Flavour Formation Using In-Bean Experiments

Recent Developments in Coffee Flavour Formation Using In-Bean Experiments 23 rd ASIC Conference, Bali (Indonesia), ctober 3-8, 2010 Coffee Chemistry Recent Developments in Coffee Flavour Formation Using In-Bean Experiments L. Poisson, J. Kerler, T. Davidek, and I. Blank (estle

More information

Formation of selected compounds in model systems and food Tomas Davidek, Ondrej Novotny, IMRE BLANK

Formation of selected compounds in model systems and food Tomas Davidek, Ondrej Novotny, IMRE BLANK 9th Wartburg Symposium on Flavor hemistry & Biology April 13 16, 2010, Eisenach, Germany Formation of selected compounds in model systems and food Tomas Davidek, ndrej Novotny, IRE BLANK Formation of diketones

More information

Browning Reactions. Maillard browning. Caramelization high temps. Enzymatic browning. + flavors. brown pigments. + flavors.

Browning Reactions. Maillard browning. Caramelization high temps. Enzymatic browning. + flavors. brown pigments. + flavors. Browning Reactions Maillard browning reducing sugar + amine Caramelization sugar high temps Enzymatic browning phenolics polyphenoloxidase brown pigments + flavors brown pigments + flavors brown pigments

More information

Analytical Means to Understand Furan Formation

Analytical Means to Understand Furan Formation Analytica 2008, Munich, April 1-4, 2008 Analytical Means to Understand Furan Formation Imre Blank Nestlé Product Technology entre, rbe, Switzerland 12/04/2008 Survey on furan in heat-treated food (FDA,

More information

Acrylamide physical removal from food products

Acrylamide physical removal from food products Acrylamide physical removal from food products M. Suman*, M.C. Nicoli**, M. Anese** *Barilla Food Research Labs, via Mantova 166, 43100 Parma, Italy m.suman@barilla.it ** Dipartimento di Scienze degli

More information

CHAPTER II LITERATURE REVIEW. Maillard reaction has been well understood as a non-enzymatic reaction

CHAPTER II LITERATURE REVIEW. Maillard reaction has been well understood as a non-enzymatic reaction 4 CHAPTER II LITERATURE REVIEW 2.1. Maillard Reaction Products (MRPs) Maillard reaction has been well understood as a non-enzymatic reaction between reducing sugars and amino acids to generate the Maillard

More information

Potent Odorants of French Fries

Potent Odorants of French Fries Potent dorants of French Fries Conceptual representation of the Maillard reaction Reactive intermediates Formation of flavour Formation of colour Analytical aspects Pathways of Flavour Formation during

More information

RSC Advances.

RSC Advances. This is an Accepted Manuscript, which has been through the Royal Society of Chemistry peer review process and has been accepted for publication. Accepted Manuscripts are published online shortly after

More information

Fundamentals of Organic Chemistry CHEM 109 For Students of Health Colleges

Fundamentals of Organic Chemistry CHEM 109 For Students of Health Colleges Fundamentals of Organic Chemistry CHEM 109 For Students of Health Colleges Credit hrs.: (2+1) King Saud University College of Science, Chemistry Department CHEM 109 CHAPTER 9. AMINO ACIDS, PEPTIDES AND

More information

Analysis of HMF by HPLC

Analysis of HMF by HPLC COST Action 927 Training School Building Skills on the Analysis of Thermal Process Contaminants in Foods 22-26 October 2007, Ankara Analysis of HMF by HPLC Vural Gökmen O O OH Background O COOH O R 2 Carbonyl

More information

1. Emphasizing probable pathways. 2. Rejecting unlikely pathways

1. Emphasizing probable pathways. 2. Rejecting unlikely pathways Prolog A general meeting held in hicago, ctober 28-30, 2002 evaluated the significance of food-borne acrylamide in foods. The information presented in the following paper attempted to bring together acrylamide

More information

Acrylamide in Foods: Chemistry and Analysis. A Review

Acrylamide in Foods: Chemistry and Analysis. A Review Acrylamide in Foods: Chemistry and Analysis. A Review Food and Bioprocess Technology An International Journal ISSN 1935-5130 Volume 4 Number 3 Food Bioprocess Technol (2010) 4:340-363 DOI 10.1007/s11947-010-0470-

More information

AA s are the building blocks of proteins

AA s are the building blocks of proteins Chamras Chemistry 106 Lecture otes Chapter 24: Amino Acids, Peptides, and Proteins General Formula: () n (') α-amino Acids: (n = 1) Example: Amino Acids and Proteins: Glycine Alanine Valine AA s are the

More information

DETERMINATION OF ACRYLAMIDE IN COFFEE AND COFFEE PRODUCTS

DETERMINATION OF ACRYLAMIDE IN COFFEE AND COFFEE PRODUCTS VI, 2012, 1 37.. -,.... DETERMINATION OF ACRYLAMIDE IN COFFEE AND COFFEE PRODUCTS V. L. Hristova-Bagdasaryan, Zh. A. Tishkova and T. M. Vrabcheva National Centre for Public Health and Analysis So a : (AA)

More information

Effect of Microwave Blanching on Acrylamide Content and Quality Attributes of French Fries Sezin Tuta a, Koray Palazoglu a, Vural Gökmen b

Effect of Microwave Blanching on Acrylamide Content and Quality Attributes of French Fries Sezin Tuta a, Koray Palazoglu a, Vural Gökmen b Effect of Microwave Blanching on Acrylamide Content and Quality Attributes of French Fries Sezin Tuta a, Koray Palazoglu a, Vural Gökmen b a Department of Food Engineering, Mersin,Turkiye(sezintuta@gmail.com,

More information

Amino Acid Degradations Produced by Lipid Oxidation Products

Amino Acid Degradations Produced by Lipid Oxidation Products 1 Amino Acid Degradations Produced by Lipid Oxidation Products 2 FRANCISCO J. HIDALGO and ROSARIO ZAMORA 3 4 Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Avenida Padre García

More information

Acrylamide: Update on Selected Research Activities Conducted by the European Food and Drink Industry

Acrylamide: Update on Selected Research Activities Conducted by the European Food and Drink Industry 234 TAEYMANSETAL.: JOURNAL OF AOAC INTERNATIONAL VOL. 88, No. 1, 2005 SPECIAL GUEST EDITOR SECTION Acrylamide: Update on Selected Research Activities Conducted by the European Food and Drink Industry DOMINIQUE

More information

EXPERIMENT 6 Properties of Carbohydrates: Solubility, Reactivity, and Specific Rotation

EXPERIMENT 6 Properties of Carbohydrates: Solubility, Reactivity, and Specific Rotation EXPERIMENT 6 Properties of Carbohydrates: Solubility, Reactivity, and Specific Rotation Materials Needed About 3-5 g each of Glucose, Fructose, Maltose, Sucrose, Starch sodium bicarbonate, NaC 3 (s) 15

More information

Nestlé Research Center, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland. Philippe Pollien, Christian Lindinger, Chahan Yeretzian, and Imre Blank*

Nestlé Research Center, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland. Philippe Pollien, Christian Lindinger, Chahan Yeretzian, and Imre Blank* Anal. Chem. 2003, 75, 5488-5494 Proton Transfer Reaction Mass Spectrometry, a Tool for On-Line Monitoring of Acrylamide Formation in the Headspace of Maillard Reaction Systems and Processed Food Philippe

More information

Quantification of 3-aminopropionamide in cocoa, coffee and cereal products

Quantification of 3-aminopropionamide in cocoa, coffee and cereal products Eur Food Res Technol (2007) 225:857 863 DOI 10.1007/s00217-006-0492-9 ORIGINAL PAPER Quantification of 3-aminopropionamide in cocoa, coffee and cereal products Correlation with acrylamide concentrations

More information

Additional problems: 1. Match and label the conjugate acid and base pairs in the following reactions. Which one of these systems is a good buffer?

Additional problems: 1. Match and label the conjugate acid and base pairs in the following reactions. Which one of these systems is a good buffer? 1 ESA Biochemistry Fall 2001 eview problems for the first exam Acid/Base chemistry Sections to review: 10.2,.3,.4,.6.9,.12,.13 omplete the following sentences 1. 2 3 is a acid. 2. The anion of a weak acid

More information

(65 pts.) 27. (10 pts.) 28. (15 pts.) 29. (10 pts.) TOTAL (100 points) Moorpark College Chemistry 11 Spring Instructor: Professor Gopal

(65 pts.) 27. (10 pts.) 28. (15 pts.) 29. (10 pts.) TOTAL (100 points) Moorpark College Chemistry 11 Spring Instructor: Professor Gopal Moorpark College Chemistry 11 Spring 2012 Instructor: Professor Gopal Examination # 5: Section Five May 1, 2012 Name: (print) GOOD LUCK! Directions: Make sure your examination contains TWELVE total pages

More information

(30 pts.) 16. (24 pts.) 17. (20 pts.) 18. (16 pts.) 19. (5 pts.) 20. (5 pts.) TOTAL (100 points)

(30 pts.) 16. (24 pts.) 17. (20 pts.) 18. (16 pts.) 19. (5 pts.) 20. (5 pts.) TOTAL (100 points) Moorpark College Chemistry 11 Spring 2009 Instructor: Professor Torres Examination # 5: Section Five April 30, 2009 ame: (print) ame: (sign) Directions: Make sure your examination contains TWELVE total

More information

Cellular functions of protein degradation

Cellular functions of protein degradation Protein Degradation Cellular functions of protein degradation 1. Elimination of misfolded and damaged proteins: Environmental toxins, translation errors and genetic mutations can damage proteins. Misfolded

More information

A. Incorrect! No, this is not the description of this type of molecule. B. Incorrect! No, this is not the description of this type of molecule.

A. Incorrect! No, this is not the description of this type of molecule. B. Incorrect! No, this is not the description of this type of molecule. Biochemistry - Problem Drill 08: Carbohydrates No. 1 of 10 1. have one aldehyde (-CHO) or one keto (-C=O) group and many hydroxyl (-OH) groups. (A) Amino acids (B) Proteins (C) Nucleic Acids (D) Carbohydrates

More information

Thermal Degradation Studies of Electronic Cigarette Liquids Part 2: Development of a Model Reaction System Used to Study α-dicarbonyl Formation

Thermal Degradation Studies of Electronic Cigarette Liquids Part 2: Development of a Model Reaction System Used to Study α-dicarbonyl Formation Thermal Degradation Studies of Electronic Cigarette Liquids Part 2: Development of a Model Reaction System Used to Study α-dicarbonyl Formation Melvin, M.S.; Avery, K.C.; Ballentine, R.M.; Gardner, W.P.;

More information

Biological Sciences 4087 Exam I 9/20/11

Biological Sciences 4087 Exam I 9/20/11 Name: Biological Sciences 4087 Exam I 9/20/11 Total: 100 points Be sure to include units where appropriate. Show all calculations. There are 5 pages and 11 questions. 1.(20pts)A. If ph = 4.6, [H + ] =

More information

Carbohydrates - Chemical Structure

Carbohydrates - Chemical Structure Carbohydrates - Chemical Structure Carbohydrates consist of the elements carbon (C), hydrogen (H) and oxygen (O) with a ratio of hydrogen twice that of carbon and oxygen. Carbohydrates include sugars,

More information

Moorpark College Chemistry 11 Fall Instructor: Professor Gopal. Examination #5: Section Five December 7, Name: (print) Section:

Moorpark College Chemistry 11 Fall Instructor: Professor Gopal. Examination #5: Section Five December 7, Name: (print) Section: Moorpark College Chemistry 11 Fall 2011 Instructor: Professor Gopal Examination #5: Section Five December 7, 2011 Name: (print) Section: alkene < alkyne < amine < alcohol < ketone < aldehyde < amide

More information

9/6/2011. Amino Acids. C α. Nonpolar, aliphatic R groups

9/6/2011. Amino Acids. C α. Nonpolar, aliphatic R groups Amino Acids Side chains (R groups) vary in: size shape charge hydrogen-bonding capacity hydrophobic character chemical reactivity C α Nonpolar, aliphatic R groups Glycine (Gly, G) Alanine (Ala, A) Valine

More information

For questions 1-4, match the carbohydrate with its size/functional group name:

For questions 1-4, match the carbohydrate with its size/functional group name: Chemistry 11 Fall 2013 Examination #5 PRACTICE 1 For the first portion of this exam, select the best answer choice for the questions below and mark the answers on your scantron. Then answer the free response

More information

Metabonomics and MRS BCMB/CHEM 8190

Metabonomics and MRS BCMB/CHEM 8190 Metabonomics and MRS BCMB/CHEM 8190 Metabolomics, Metabonomics, Metabolic Profiling! Definition: The quantitative measurement of the dynamic multi parametric metabolic response of living systems to physiological

More information

Development of a Bioanalytical Method for Quantification of Amyloid Beta Peptides in Cerebrospinal Fluid

Development of a Bioanalytical Method for Quantification of Amyloid Beta Peptides in Cerebrospinal Fluid Development of a Bioanalytical Method for Quantification of Amyloid Beta Peptides in Cerebrospinal Fluid Joanne ( 乔安妮 ) Mather Senior Scientist Waters Corporation Data courtesy of Erin Chambers and Mary

More information

Isomer Separation of Positively Labeled N-glycans by CE-ESI-MS

Isomer Separation of Positively Labeled N-glycans by CE-ESI-MS Isomer Separation of Positively Labeled N-glycans by CE-ESI-MS G.S.M. Kammeijer Center for Proteomics and Metabolomics CE IN THE BIOTECHNOLOGY & PHARMACEUTICAL INDUSTRIES 19 TH SYMPOSIUM ON THE PRACTICAL

More information

Acrylamide in Food - Mitigation Options

Acrylamide in Food - Mitigation Options Acrylamide in Food - Mitigation Options Hans Lingnert SIK The Swedish Institute for Food and Biotechnology JIFSAN Workshop, April 13-15 2004 Structure The challenge Which are our main possibilities? What

More information

Supporting Information. Copyright Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, 2007

Supporting Information. Copyright Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, 2007 Supporting Information Copyright Wiley-VCH Verlag GmbH & Co. KGaA, 695 Weinheim, 7 Copyright Wiley-VCH Verlag GmbH & Co. KGaA, 695 Weinheim, 7 Supporting Information for SorF, A Glycosyltransferase with

More information

Determination of Unbound Urinary Amino Acids Incorporated with Creatinine Normalization by LC-MS/MS Method with CLAM-2000 Online Sample Pre-treatment

Determination of Unbound Urinary Amino Acids Incorporated with Creatinine Normalization by LC-MS/MS Method with CLAM-2000 Online Sample Pre-treatment PO-CON133E Determination of Unbound Urinary Amino Acids Incorporated with Creatinine Normalization by LC-MS/MS Method with CLAM-2000 Online Sample Pre-treatment ASMS 201 WP 34 Zhe Sun 1, Jie Xing 1, Ei

More information

Acrylamide in Foods: An Important International Issue

Acrylamide in Foods: An Important International Issue Acrylamide in Foods: An Important International Issue 2013 Fera-JIFSAN Annual Symposium FDA, Harvey W. Wiley Bldg Auditorium College Park, MD June 12-13, 2013 Acrylamide in Foods Acrylamide - industrial

More information

-are poly-hydroxylated aldehydes and ketones -can cyclise -can form polymeric chains

-are poly-hydroxylated aldehydes and ketones -can cyclise -can form polymeric chains CARBOHYDRATES -compounds of C, H and O -originally thought of as hydrates of carbon e.g. glucose C 6 H 12 O 6 thought to be C(H 2 O) carbohydrates: -are poly-hydroxylated aldehydes and ketones -can cyclise

More information

Maillard-type reactions in food - Perspectives and constraints -

Maillard-type reactions in food - Perspectives and constraints - Maillard-type reactions in food - Perspectives and constraints - 9 th International Symposium on the Maillard Reaction, Munich, September 1 5, 2007 Imre Blank estlé Product Technology Centre, rbe, Switzerland

More information

MINI REVIEW Neotame: High Intensity Low Caloric Sweetener

MINI REVIEW Neotame: High Intensity Low Caloric Sweetener Asian Journal of Chemistry Vol. 22, o. 7 (2010), 5792-5796 MII REVIEW eotame: igh Intensity Low Caloric Sweetener K. SATYAVATI*, P. BJA RAJU, K.V. BUPES and T. AGA RAVI KIRA Chandigarh College of Pharmacy,

More information

Development and Validation of a Liquid Chromatography- Mass Spectrometry method for analysis of Oxysterols in Human Plasma

Development and Validation of a Liquid Chromatography- Mass Spectrometry method for analysis of Oxysterols in Human Plasma 1 Development and Validation of a Liquid Chromatography- Mass Spectrometry method for analysis of Oxysterols in Human Plasma Rohini Narayanaswamy University At Buffalo, The State University of New York

More information

What are the most common elements in living organisms? What is the difference between monomers, dimers and polymers?

What are the most common elements in living organisms? What is the difference between monomers, dimers and polymers? What do each of these terms mean? Atom Molecule Element Compound Organic Inorganic What are the most common elements in living organisms? What are the roles of magnesium, iron, phosphate and calcium in

More information

PHOTOCATALYTIC DECONTAMINATION OF CHLORANTRANILIPROLE RESIDUES IN WATER USING ZnO NANOPARTICLES. DR. A. RAMESH, Ph.D, D.Sc.,

PHOTOCATALYTIC DECONTAMINATION OF CHLORANTRANILIPROLE RESIDUES IN WATER USING ZnO NANOPARTICLES. DR. A. RAMESH, Ph.D, D.Sc., PHOTOCATALYTIC DECONTAMINATION OF CHLORANTRANILIPROLE RESIDUES IN WATER USING ZnO NANOPARTICLES DR. A. RAMESH, Ph.D, D.Sc., raamesh_a@yahoo.co.in 1 OBJECTIVES Determination of persistence and photolysis

More information

Carbohydrates. Organic compounds which comprise of only C, H and O. C x (H 2 O) y

Carbohydrates. Organic compounds which comprise of only C, H and O. C x (H 2 O) y Carbohydrates Organic compounds which comprise of only C, H and O C x (H 2 O) y Carbohydrates Monosaccharides Simple sugar Soluble in water Precursors in synthesis triose sugars of other (C3) molecules

More information

The CIAA Acrylamide Toolbox

The CIAA Acrylamide Toolbox The CIAA Acrylamide Toolbox The CIAA Acrylamide Toolbox Summary The CIAA Toolbox reflects the results of more than three years of industry cooperation to understand acrylamide formation and potential intervention

More information

Carbohydrate Chemistry

Carbohydrate Chemistry Carbohydrate Chemistry The term carbohydrate is derived from the Cn(2O)n general chemical formula Carbohydrates are polyhydroxy aldehydes or ketones, or substances that yield such compounds on hydrolysis

More information

the nature and importance of biomacromolecules in the chemistry of the cell: synthesis of biomacromolecules through the condensation reaction lipids

the nature and importance of biomacromolecules in the chemistry of the cell: synthesis of biomacromolecules through the condensation reaction lipids the nature and importance of biomacromolecules in the chemistry of the cell: synthesis of biomacromolecules through the condensation reaction lipids and their sub-units; the role of lipids in the plasma

More information

FOOD POLYMER SCIENCE OF STARCH STRUCTURAL ASPECT FRINGED MICELLE MODEL OF PARTIALLY CRYSTALLINE STARCH AMORPHOUS REGION GLASS TRANSITION AT Tg FUNCTIONAL ASPECT STARCH MAP CRYSTALLINE REGION MELTING TRANSITION

More information

Carbohydrates. Objectives. Background. Experiment 6

Carbohydrates. Objectives. Background. Experiment 6 1 of 6 3/15/2011 7:27 PM Experiment 6 Carbohydrates Objectives During this experiment you will look at some of the physical and chemical properties of carbohydrates. Many of the carbohydrates, especially

More information

Application Note. Authors: C. Ledesma, M. Gibert, J.R. Gibert Ingenieria Analitica S.L. Extracts from various food products

Application Note. Authors: C. Ledesma, M. Gibert, J.R. Gibert Ingenieria Analitica S.L. Extracts from various food products High-Performance Anion-Exchange Chromatography coupled with Pulsed Electrochemical Detection as a powerful tool to evaluate lactose content in lactose-free labeled products Application Note Authors: C.

More information

Experiment 20 Identification of Some Carbohydrates

Experiment 20 Identification of Some Carbohydrates Experiment 20 Identification of Some arbohydrates arbohydrates are the direct product of the photosynthetic combination of carbon dioxide and water. By weight, they are the most common organic compounds

More information

Basic Science of Beef Flavor

Basic Science of Beef Flavor Basic Science of Beef Flavor Beef flavor importance CHRIS KERTH, PH.D., TEXAS A&M UNIVERSITY, AND JERRAD LEGAKO, PH.D., UTAH STATE UNIVERSITY 68 th RECIPROCAL MEAT CONFERENCE NCBA Snapshot Poll NCBA Snapshot

More information

Impact of additives to lower the formation of acrylamide in a potato model system through ph reduction and other mechanisms

Impact of additives to lower the formation of acrylamide in a potato model system through ph reduction and other mechanisms Available online at www.sciencedirect.com Food Chemistry 107 (2008) 26 31 Food Chemistry www.elsevier.com/locate/foodchem Impact of additives to lower the formation of acrylamide in a potato model system

More information

This place covers: Reducing the size of material from which sugars are to be extracted; Presses and knives therefor,

This place covers: Reducing the size of material from which sugars are to be extracted; Presses and knives therefor, CPC - C13B - 2017.08 C13B PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR (chemically synthesised sugars or sugar derivatives C07H; fermentation or enzyme-using processes for preparing compounds

More information

1. (38 pts.) 2. (25 pts.) 3. (15 pts.) 4. (12 pts.) 5. (10 pts.) Bonus (12 pts.) TOTAL (100 points)

1. (38 pts.) 2. (25 pts.) 3. (15 pts.) 4. (12 pts.) 5. (10 pts.) Bonus (12 pts.) TOTAL (100 points) Moorpark College Chemistry 11 Spring 2010 Instructor: Professor Torres Examination #5: Section Five May 4, 2010 ame: (print) ame: (sign) Directions: Make sure your examination contains TWELVE total pages

More information

Nonenzymatic Browning

Nonenzymatic Browning Nonenzymatic Browning Two major types of non-enzymatic browning reactions Caramelization Maillard browning Reactions during caramelization Anomeric equilibration (alpha, beta) Pyran, furan equilibration

More information

4-Fluoroethamphetamine

4-Fluoroethamphetamine NMS Labs 2300 Stratford Ave Willow Grove, PA 19090 4-Fluoroethamphetamine Sample Type: Seized Material Latest Revision: January 3, 2019 Date Received: July 31, 2018 Date of Report: January 3, 2019 1. GENERAL

More information

3.1 Carbon is Central to the Living World

3.1 Carbon is Central to the Living World BIOL 100 Ch. 3 1 3.1 Carbon is Central to the Living World Carbon Central element to life Most biological molecules are built on a carbon framework. Organic molecules Humans 18.5% Carbon Why is Carbon

More information

For questions 1-4, match the carbohydrate with its size/functional group name:

For questions 1-4, match the carbohydrate with its size/functional group name: Chemistry 11 Fall 2013 Examination #5 PRACTICE 1 ANSWERS For the first portion of this exam, select the best answer choice for the questions below and mark the answers on your scantron. Then answer the

More information

General Assembly 2014 Vienna Austria 27 April 02 May 2014

General Assembly 2014 Vienna Austria 27 April 02 May 2014 Irena Grgić 1, Zoran Kitanovski 2, Ana Kroflič 1 and Alen Čusak 3 1 Analytical Chemistry Laboratory, 2 Laboratory for Food Chemistry, National Institute of Chemistry, Ljubljana, Slovenia 3 EN-FIST Center

More information

Understanding food flavour: the interaction of flavour chemistry and sensory science

Understanding food flavour: the interaction of flavour chemistry and sensory science Understanding food flavour: the interaction of flavour chemistry and sensory science D. Zabaras, D.C. Frank, P. Riordan and P. Varelis Centre for Food Quality and Stability Food Flavour: Definition Food

More information

Chemistry 106 Lecture Notes Examination 5 Materials. *Hydrated Carbons.

Chemistry 106 Lecture Notes Examination 5 Materials. *Hydrated Carbons. hemistry 106 Lecture Notes Examination 5 Materials hapter 23: arbohydrates & Nucleic Acids arbohydrates Definition: *ompounds made of,, &. Example: *ydrated arbons. Glucose: 6 12 6 an be written as 6(

More information

LC/MS Analysis of Various Hydrophilic Compounds Using a Polymer-Based Amino Column - Shodex TM HILICpak TM VG-50 2D

LC/MS Analysis of Various Hydrophilic Compounds Using a Polymer-Based Amino Column - Shodex TM HILICpak TM VG-50 2D LC/MS Analysis of Various Hydrophilic Compounds Using a Polymer-Based Amino Column - Shodex TM HILICpak TM VG-50 2D Introduction Components of pharmaceutical products and food products often include high

More information

HiPer Carbohydrates Estimation Teaching Kit (Quantitative)

HiPer Carbohydrates Estimation Teaching Kit (Quantitative) HiPer Carbohydrates Estimation Teaching Kit (Quantitative) Product Code: HTBC003 Number of experiments that can be performed: 10 Duration of Experiment Protocol DNSA Method :1 hour Phenol Sulphuric Acid

More information

Supplementary Material

Supplementary Material 10.1071/C15460_AC CSIR 2016 Australian Journal of Chemistry 69 (3), 328-335 Supplementary Material Synthesis and Characterization of Bradykinin Derivatives Based on a β-cyclodextrin Core Rachel J. Stephenson,

More information

Review of Biochemistry

Review of Biochemistry Review of Biochemistry Chemical bond Functional Groups Amino Acid Protein Structure and Function Proteins are polymers of amino acids. Each amino acids in a protein contains a amino group, - NH 2,

More information

Lab 5: Reactions of Organic Compounds and Qualitative Analysis

Lab 5: Reactions of Organic Compounds and Qualitative Analysis Lab 5: eactions of rganic Compounds and Qualitative Analysis bjectives: - To better understand several chemical reactions. - To identify an unknown chemical by testing its chemical and physical properties.

More information

Dr. Erin E. Chambers Waters Corporation. Presented by Dr. Diego Rodriguez Cabaleiro Waters Europe Waters Corporation 1

Dr. Erin E. Chambers Waters Corporation. Presented by Dr. Diego Rodriguez Cabaleiro Waters Europe Waters Corporation 1 Development of an SPE-LC/MS/MS Assay for the Simultaneous Quantification of Amyloid Beta Peptides in Cerebrospinal Fluid in Support of Alzheimer s Research Dr. Erin E. Chambers Waters Corporation Presented

More information

Can you explain that monomers are smaller units from which larger molecules are made?

Can you explain that monomers are smaller units from which larger molecules are made? Biological molecules Can you explain that all living things have a similar biochemical basis? Can you explain that monomers are smaller units from which larger molecules are made? Can you describe polymers

More information

MS/MS Scan Modes. Eötvös University, Budapest April 16, MS/MS Scan Modes. Árpád Somogyi. Product Ion Scan Select. Scan. Precursor Ion Scan Scan

MS/MS Scan Modes. Eötvös University, Budapest April 16, MS/MS Scan Modes. Árpád Somogyi. Product Ion Scan Select. Scan. Precursor Ion Scan Scan MS/MS Modes Árpád Somogyi Eötvös University, Budapest April 16, 2012 MS/MS Modes Product Ion Precursor Ion Neutral Loss Δ ed Reaction Monitoring (SRM) 1 modes in a triple quadrupole (QqQ) (one quadrupole

More information

Dr Mark Hilliard, NIBRT. Waters THE SCIENCE OF WHAT S POSSIBLE TM

Dr Mark Hilliard, NIBRT. Waters THE SCIENCE OF WHAT S POSSIBLE TM RFMS Glycan Characterization Techniques for Biotherapeutics Dr Mark Hilliard, NIBRT Waters THE SCIENCE OF WHAT S POSSIBLE TM The Complexity of Glycosylation Glycosylation is the most common posttranslational

More information

I. Multiple Choice Questions (Type-I)

I. Multiple Choice Questions (Type-I) Unit 14 BIOMOLECULES I. Multiple Choice Questions (Type-I) 1. Glycogen is a branched chain polymer of α-d-glucose units in which chain is formed by C1 C4 glycosidic linkage whereas branching occurs by

More information

Name LastName Student ID

Name LastName Student ID Name LastName Student ID 1) (12 points) Imidazopyridine derivatives such as 1-deaza-9H-purines (like 1) and 3- deaza-9h-purines (like 2) represent privileged structures in medicinal chemistry and they

More information

Biological Molecules

Biological Molecules Why? Biological Molecules What are the building blocks of life? From the smallest single-celled organism to the tallest tree, all life depends on the properties and reactions of four classes of organic

More information

Downloaded from

Downloaded from Chapter 14. Biomolecules Section A (One Mark Question) 1.Name the sugar present in milk. A: Lactose, 2.How many monosaccharide units are present in it? A: two monosaccharide units are present. 3. What

More information

Table 1. Gas chromatographic and mass spectrometric data of the identified hydrophilic

Table 1. Gas chromatographic and mass spectrometric data of the identified hydrophilic Table 1. Gas chromatographic and mass spectrometric data of the identified hydrophilic compounds. Compound RT a RRT b RI c Quantification ion d Other characteristic ions Amino acids Alanine 9.109 0.499

More information

CHROMATOGRAPHY. Think about food Care about safety. Vol. 4 Acrylamide.

CHROMATOGRAPHY. Think about food Care about safety. Vol. 4 Acrylamide. CHRMATGRAPHY Think about food Care about safety Vol. 4 Acrylamide www.mn-net.com Focus on acrylamide in food The global production and trading of food and feed products makes monitoring and control difficult.

More information

The effect of blanching process on acrylamide formation in potato crisps

The effect of blanching process on acrylamide formation in potato crisps International Journal of Farming and Allied Sciences Available online at www.ijfas.com 2014 IJFAS Journal-2014-3-12/1220-1224/ 31 December, 2014 ISSN 2322-4134 2014 IJFAS The effect of blanching process

More information

Understanding the Variables that Define Tg for Kraft Lignin

Understanding the Variables that Define Tg for Kraft Lignin Understanding the Variables that Define Tg for Kraft Lignin Hasan Sadeghifar, Dimitris S. Argyropoulos Departments of Chemistry and Forest Biomaterials North Carolina State University Raleigh, NC USA Objective

More information

Effect of heat treatment and dough formulation on the formation of Maillard reaction products in fine bakery products benefits and weak points

Effect of heat treatment and dough formulation on the formation of Maillard reaction products in fine bakery products benefits and weak points Journal of Food and Nutrition Research Vol. 48, 2009, No. 1, pp. 20 30 Effect of heat treatment and dough formulation on the formation of Maillard reaction products in fine bakery products benefits and

More information

Steviol Glycosides from Stevia rebaudiana Bertoni

Steviol Glycosides from Stevia rebaudiana Bertoni 0 out of 21 Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 84th meeting 2017 Steviol Glycosides from Stevia rebaudiana Bertoni This monograph

More information

Gentilucci, Amino Acids, Peptides, and Proteins. Peptides and proteins are polymers of amino acids linked together by amide bonds CH 3

Gentilucci, Amino Acids, Peptides, and Proteins. Peptides and proteins are polymers of amino acids linked together by amide bonds CH 3 Amino Acids Peptides and proteins are polymers of amino acids linked together by amide bonds Aliphatic Side-Chain Amino Acids - - H CH glycine alanine 3 proline valine CH CH 3 - leucine - isoleucine CH

More information

Chapter 5: Structure and Function of Macromolecules AP Biology 2011

Chapter 5: Structure and Function of Macromolecules AP Biology 2011 Chapter 5: Structure and Function of Macromolecules AP Biology 2011 1 Macromolecules Fig. 5.1 Carbohydrates Lipids Proteins Nucleic Acids Polymer - large molecule consisting of many similar building blocks

More information

Macromolecules of Life -3 Amino Acids & Proteins

Macromolecules of Life -3 Amino Acids & Proteins Macromolecules of Life -3 Amino Acids & Proteins Shu-Ping Lin, Ph.D. Institute of Biomedical Engineering E-mail: splin@dragon.nchu.edu.tw Website: http://web.nchu.edu.tw/pweb/users/splin/ Amino Acids Proteins

More information

An In Vitro Study on the Non-Enzymatic Glycation of Melamine and Serum Albumin by Reducing Sugars

An In Vitro Study on the Non-Enzymatic Glycation of Melamine and Serum Albumin by Reducing Sugars University of Rhode Island DigitalCommons@URI Open Access Dissertations 2013 An In Vitro Study on the Non-Enzymatic Glycation of Melamine and Serum Albumin by Reducing Sugars Weixi Liu University of Rhode

More information

Downloaded from

Downloaded from Biomolecules Section A (One Mark Question) 1. Name the sugar present in milk. A: Lactose, 2. How many monosaccharide units are present in it? A: two monosaccharide units are present. 3.What are such oligosaccharides

More information

Chem 60 Takehome Test 2 Student Section

Chem 60 Takehome Test 2 Student Section Multiple choice: 1 point each. Mark only one answer for each question. 1. are composed primarily of carbon and hydrogen, but may also include oxygen, nitrogen, sulfur, phosphorus, and a few other elements.

More information

1-To know what is protein 2-To identify Types of protein 3- To Know amino acids 4- To be differentiate between essential and nonessential amino acids

1-To know what is protein 2-To identify Types of protein 3- To Know amino acids 4- To be differentiate between essential and nonessential amino acids Amino acids 1-To know what is protein 2-To identify Types of protein 3- To Know amino acids 4- To be differentiate between essential and nonessential amino acids 5-To understand amino acids synthesis Amino

More information

Carbohydrates - General Description

Carbohydrates - General Description arbohydrates - General Description A. Polyhydroxy Aldehydes or Ketones ARBN AIN B. Serve a variety of functions ARBN AIN ARBN AIN 1. Energy storage (Glucose, Glycogen, Starch) 2. Structural Support (ellulose,

More information

Acrylamide in relation to asparagine in baked and toasted wheat and rye bread.

Acrylamide in relation to asparagine in baked and toasted wheat and rye bread. Acrylamide in relation to asparagine in baked and toasted wheat and rye bread. Kit Granby, Nikoline Juul Nielsen, Rikke V Hedegaard, Tue Christensen, Mette Kann, Leif H. Skibsted To cite this version:

More information

Million B. Woudneh, M. Coreen Hamilton, Jonathan P. Benskin, Guanghui Wang, John R. Cosgrove SETAC, Nashville November 2013

Million B. Woudneh, M. Coreen Hamilton, Jonathan P. Benskin, Guanghui Wang, John R. Cosgrove SETAC, Nashville November 2013 Analysis of Naphthenic Acids (NAs) in Tissue: A derivatization based LC-MS/MS approach Million B. Woudneh, M. Coreen Hamilton, Jonathan P. Benskin, Guanghui Wang, John R. Cosgrove SETAC, Nashville November

More information

Analysis of Acrylamide in French Fries using Agilent Bond Elut QuEChERS AOAC kit and LC/MS/MS

Analysis of Acrylamide in French Fries using Agilent Bond Elut QuEChERS AOAC kit and LC/MS/MS Analysis of Acrylamide in French Fries using Agilent Bond Elut QuEChERS AOAC kit and LC/MS/MS Food Application Author Fadwa Al-Taher Institute for Food Safety and Health Illinois Institute of Technology

More information

Method Development for the Analysis of Endogenous Steroids Using Convergence Chromatography with Mass Spectrometric Detection

Method Development for the Analysis of Endogenous Steroids Using Convergence Chromatography with Mass Spectrometric Detection Method Development for the Analysis of Endogenous Steroids Using Convergence Chromatography with Mass Spectrometric Detection Christopher J. Hudalla, Stuart Chadwick, Fiona Liddicoat, Andrew Peck, and

More information

Comparison of Relative Quantification of Monoclonal Antibody N-glycans Using Fluorescence and MS Detection

Comparison of Relative Quantification of Monoclonal Antibody N-glycans Using Fluorescence and MS Detection Comparison of Relative Quantification of Monoclonal ntibody N-glycans Using Fluorescence and MS Detection pplication Note iotherapeutics & iologics uthors scar Potter and Gregory Staples gilent Technologies,

More information