Indexed on: 01 Apr '71Published on: 01 Apr '71Published in: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung
Non-enzymatic browning reactions were studied in solutions of furfuraldehyde (decomposition product of sugars) and aniline (representative of simple aromatic amines, forming easily dark coloured condensation products). The red coloured compound formed in the beginning turned into yellow to brown products, slowly at low temperature and rapidly at high temperature. These reaction products are complicated mixtures as shown by thin-layer chromatography. After the analysis of Job the red product is composed of two molecules of aniline and three molecules of furfuraldehyde. The structure of yellow compounds seems to be much more complicated as they may contain 15 to 80 mol.% of furfuraldehyde and 85 to 20 mol.% of aniline. The derivatives with extremely low or high furfuraldehyde content were formed only in the later reaction stages.