Effects of moisture content on the enolization products formation in glucose–proline Maillard reaction models

BACKGROUND 2,3‐Dihydro‐3,5‐dihydroxy‐6‐methyl‐4(H)‐pyran‐4‐one (DDMP) and 5‐hydroxymethylfurfural (HMF) are two main enolization products in the Maillard reaction and found in some foodstuffs. For many years, whether they are functional or noxious to human health has been a matter of debate. Thus, insight into their formation pathways is important to manage Maillard reaction products. In this study, DDMP and HMF were quantified and compared with regard to their formation and degradation in the d‐glucose and l‐proline Maillard reaction models using different moisture contents (0, 0.1, 0.5, 1.0, and 4.0 mL) at 150 °C for various heating times. RESULTS DDMP was predominantly generated in dry or low water‐content heating models along with n increased 1‐deoxyglucosone (1‐DG) generation via 2,3‐enolization. However, increasing moisture content resulted in a decay of reaction intensity, 1‐DG, and DDMP due to a change in the reaction mechanism from 2,3‐enolization to 1,2‐enolization, which facilitated 3‐deoxyglucosone (3‐DG) and HMF formation. CONCLUSION Increased moisture content in glucose–proline models reduced reaction intensity and also inhibited DDMP and facilitated HMF formation by promoting the pathway change from 2,3‐enolization to 1,2‐enolization to generate more 3‐DG. A water content of 1.0 mL was identified as a critical value, from which the 1,2‐enolization became a primary pathway occurring in the Maillard reaction. © 2022 Society of Chemical Industry.