The effect of reaction conditions on the origin and yields of acetic acid generated by the maillard reaction.

The effect of the reaction conditions on the origin and yields of acetic acid from glucose was studied in the system containing equimolar concentrations of 13C-labeled glucose and glycine. Acetic acid was quantified by GC-MS using isotope dilution assay. The beta-dicarbonyl cleavage of 1-deoxyhexo-2,4-diulose is proposed to be a major pathway leading to the formation of acetic acid in the glucose-based Maillard reaction systems under food processing conditions. Acetic acid was built up from all six carbon atoms of glucose. The relative distribution of acetic acid was independent of the reaction time. Temperature and pH had only small effects.