Use of GC-headspace and “electronic nose” for the detection of volatile compounds from glucose–glycine Maillard reaction

The present study deals with the use of headspace and gas sensor techniques for the measurements of Maillard volatiles in model system. Both methods can be used for assessing various processes in food control. The volatile compounds produced during thermal browning of glucose–glycine model system were collected by dynamic headspace techniques and analysed by GC–MS. The effect of added formaldehyde on the formation of the main constituents was measured at pH 4.5, 5.5 and 6.5. It was found that at pH 5.5 and 6.5 formaldehyde had a negative effect on the formation of the dominant components, furfural, 2-acetylfuran and 5-methylfurfural. The volatile compounds were also tested with an array of solid-state gas sensors. The effect of formaldehyde and acetaldehyde was analysed on the basis of the transient response signals generated by the aroma in the sensors. So-called τ-patterns were used to recognise the aroma from different model solutions as well as for pure compounds dominant in the aroma from the Maillard reaction.