Early indicators of chemical changes in foods due to enzymic or non enzymic browning reactions. III, Study on heat treated model systems by HPLC separation of some Maillard reaction products

Non enzymic browning (NEB) reactions, were studied by using aqueous solutions of glucose and glycine and three different solid concentrations, each one at three glucose/glycine molar ratios. Model systems were heated for different times at three temperatures (70, 80 and 90 o C). Some compounds formed during the Maillard reaction and absorbing at 294 nm were separated by HPLC reverse phase column and their long term development was followed. Kinetic rate, activation energy, induction time and minimal detection time were calculated from chromatoggraphic data.