Article pubs.acs.org/JAFC
Model Studies on the Oxidation of Benzoyl Methionine in a Carbohydrate Degradation System Michael Hellwig,* Katja Löbmann, Tom Orywol, and Annegrit Voigt Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany S Supporting Information *
ABSTRACT: The stability of benzoyl methionine was analyzed during incubation with carbohydrate compounds such as reducing sugars, dicarbonyl compounds, reductones, and Amadori rearrangement products (ARPs). The reaction products were identified and quantified by HPLC-UV and HPLC-MS. In the presence of ARPs, >40% of benzoyl methionine was oxidized to benzoyl methionine sulfoxide after 48 h at 80 °C in acetate-buffered solution (pH 6.0), whereas
