Flavor release in the presence of melanoidins prepared from L-(+)-ascorbic acid and amino acids.

High-molecular-weight (HMW) water-soluble melanoidins were prepared from model systems of L-(+)-ascorbic acid-glycine, L-(+)-ascorbic acid-lysine, L-(+)-ascorbic acid-glutamic acid, and glucose-glycine using a very recently approved standard protocol. The amount of HMW water-soluble melanoidins prepared from L-(+)-ascorbic acid was over 5-15 times higher than the amount obtained from glucose. The study of the release of a model flavor compound, namely isoamyl acetate, from melanoidins by solid-phase microextraction (SPME) showed that SPME is a suitable technique for the analysis of flavor release from melanoidin-containing solutions.