Electrochemical study of the Maillard reaction

Electrochemical properties of beta-alanine/carbohydrate Maillard reaction products were measured using a combination platinum/Ag-AgCl (Cl-) redox electrode. Changes toward more negative voltages were observed, which were consistent with recluctone formation during the course of the Maillard reaction. Using voltage change as a guide, the propensity for reductone formation among various sugars was ribose > xylose similar to arabinose > glucose similar to rhamnose similar to mannose similar to lactose > fructose. Similar electrochemical behavior indicative of reductone formation was observed in the decomposition products of a model Amadori compound, N-(1-deoxyfructos-1-yl)piperidine (1).