MODEL SYSTEM FOR COOKIES - VOLATILE COMPONENTS FORMED FROM THE REACTION OF SUGAR AND BETA-ALANINE

The mixture of fructose or glucose with beta-alanine was heated in a heater block at 150 degrees C for 4-8 min. The volatile compounds were extracted with dichloromethane and identified by gas chromatography/mass spectrometry using a fused silica capillary column. In the reaction of fructose and beta-alanine, 11 heterocyclic compounds, viz., 4 furans, 3 pyrans, and 4 pyrroles, were detected. These compounds were the same as the compounds produced in the reaction of glucose and beta-alanine. The major volatile component in the reaction of either fructose or glucose with beta-alanine was 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP). DDMP formation was particularly enhanced using fructose. Maltol, which is known as a component of cookie flavor, is barely detected in either reaction.