MODEL REACTIONS ON ROAST AROMA FORMATION .7. SPECIFIC PRODUCTS OF PHENYLALANINE AFTER COOKING L-PHENYLALANINE WITH D-GLUCOSE IN A LABORATORY AUTOCLAVE

l-Phenylalanine was heated with d-glucose in an aqueous phosphate-buffered solution in a laboratory autoclave at 120° C, 150° C, and 180° C for 1 h each. Besides numerous, well known sugar degradation products and N-containing heterocyclic compounds, many specific reaction products of phenylalanine were identified by mass spectrometry and by their identity with synthetic compounds. The specific influence of phenylalanine is based on formation of components with benzyl or phenyl residues as characteristic structural elements. A total of 58 specific reaction products of phenylalanine have been identified. Possible formation mechanisms, partly confirmed by additional experiments, are discussed. © 1990 Springer-Verlag.