Comparison of Differences of α-Dicarbonyl Compounds between Naturally Matured and Artificially Heated Acacia Honey: Their Application to Determine Honey Quality.

α-Dicarbonyl compounds (α-DCs) are a major class of intermediates generated during Maillard reactions. They can serve as chemical markers of thermal processing and storage of sugar-rich foods. In order to distinguish between naturally matured acacia honey (NMAH) and artificially heated acacia honey (AHAH), we purified 12 major α-DCs quinoxaline derivatives to investigate the effects of temperature during heat treatment and storage on their accumulation in acacia honey. Nine of the twelve α-dicarbonyl compounds were found in acacia honey samples and their contents varied depending on processing and storage conditions. Among them, the contents of 3-deoxyglucosulose (3-DG), 1,4-dideoxyglucosone (1,4-DDG), and 1-deoxyglucosone (1-DG) increased commensurately with heat. 3-DG content ranged from 103.7-146.6 mg/kg in NMAH and 572.4-1371.2 mg/kg in AHAH. Given the abundance and stability of 3-DG following heat treatment and storage, this compound can potentially serve as a reliable marker for distinguishing between NMAH and AHAH.

• Publication year

  2019

• Venue

  Journal of Agricultural and Food Chemistry

• Publication date

  2019-11-01

• Fields of study

  Medicine, Chemistry, Environmental Science

• Identifiers
  DOI 10.1021/acs.jafc.9b05484PMID 31675227
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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