On the Mechanism of Free Radical Formation during Browning Reaction of Sugars with Amino Compounds

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Abstract
To elucidate the formation mechanism of N,N′-dialkylpyrazine cation radical during browning reaction of sugars with amino compounds, main products in an early stage of the reaction were determined quantitatively by TLC and GLC. It was shown that the Schiff base, two-carbon fragmental product of sugar, the free radical and deoxyosone were successively produced prior to the browning. Polarographical measurements indicated that the radical formation was induced by the production of some reducing substances in the reaction mixture. These results suggest that the free radical was formed by the reduction of N,N′-dialkylpyrazinium; a compound, which demonstrated to have a strong activity to browning, might be formed by condensation of two-carbon enaminol followed by oxidation.