Comprehensive Foodomics Platform of Analytical Food Chemistry reports fundamental study to the Maillard reaction by applying ultrahigh-resolution mass spectrometry


In cooperation with the BioGeoChemy Research Unit (head: Philippe Schmitt-Kopplin) of the Helmholtz Zentrum München and Mars Petcare our researcher Daniel Hemmler described for the first time the tremendous variety of Maillard reaction products from the degradation of the carbohydrate ribose and the amino acid glycine. Accurate masses of more than 300 reaction products were time-resolved and simultaneously measured by ultrahigh-resolution fourier transform-ion cyclotron resonance- mass spectrometry (FT-ICR-MS). Reaction pathways were proposed by using mass difference networks. For further information please visit the page of the journal Scientific Reports (open access):