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Effect of Sodium Chloride on α‑Dicarbonyl Compound and 5‑Hydroxymethyl-2-furfural Formations from Glucose under Caramelization Conditions: A Multiresponse Kinetic Modeling Approach
journal contribution
posted on 2016-07-30, 00:00 authored by Tolgahan Kocadağlı, Vural GökmenThis
study aimed to investigate the kinetics of α-dicarbonyl
compound formation in glucose and glucose–sodium chloride mixture
during heating under caramelization conditions. Changes in the concentrations
of glucose, fructose, glucosone, 1-deoxyglucosone, 3-deoxyglucosone,
3,4-dideoxyglucosone, 5-hydroxymethyl-2-furfural (HMF), glyoxal, methylglyoxal,
and diacetyl were determined. A comprehensive reaction network was
built, and the multiresponse model was compared to the experimentally
observed data. Interconversion between glucose and fructose became
2.5 times faster in the presence of NaCl at 180 and 200 °C. The
effect of NaCl on the rate constants of α-dicarbonyl compound
formation varied across the precursor and the compound itself and
temperature. A decrease in rate constants of 3-deoxyglucosone and
1-deoxyglucosone formations by the presence of NaCl was observed.
HMF formation was revealed to be mainly via isomerization to fructose
and dehydration over cyclic intermediates, and the rate constants
increase 4-fold in the presence of NaCl.