Work

Study on the Extent of the Maillard Reaction in Chocolate

Year: 2025

Type: article

Abstract: High Resolution Image Download MS PowerPoint Slide During chocolate production, thermal processes such as roasting and conching promote nonenzymatic browning reactions such as the Maillard reaction and caramelization. In the present work, the MRPs furosine, 3-deoxyglucosone (3-DG), 3-deoxygalactosone (3-DGal), 5-hydroxymethylfurfural (HMF), N -ε-fructosyllysine, N -ε-lactulosyllysine, N -ε-carboxymethyllysine (CML), N -ε-carboxyethyllysine (CEL), pyrraline, methylglyoxal-derived hydroimidazolone 1 (MG-H1), formyline, maltosine, and rhamnolysine were quantitated in 4 filled, 12 dark, 11 milk, and 4 white chocolate samples. The predominant MRP in filled chocolates was N -ε-fructosyllysine (up to 2662 mg/kg of chocolate), whereas in milk chocolates, it was N -ε-lactulosyllysine (up to 883 mg/kg of chocolate). Filled and milk chocolates contain higher levels of furosine and CML. Dark and white chocolates exhibit lower levels of MRPs such as furosine, CML, CEL, and formyline. The consumption of milk chocolates and filled chocolates can contribute significantly to the dietary intake of pyrraline, N -ε-fructosyllysine, N -ε-lactulosyllysine, and CML.

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/acs.jafc.5c06248

Authors: Thirumal Sundaresan, P. Srinivasa Rao, Michael Hellwig

Institutions: Indian Institute of Technology Kharagpur, Technische Universität Dresden, Technische Universität Braunschweig

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $4,500