The role of glucosinolate-derived amines for Maillard reaction in Brassica foods – GluAmin

• Applicants: Dr. Franziska Hanschen; Dr. Clemens Kanzler; Privatdozentin Dr. Helene Loos
• Subject Area: Food Chemistry
• Term: since 2025
• Project identifier: Deutsche Forschungsgemeinschaft (DFG) - Project number 563105592

Glucosinolates, which are found for example in cabbage, broccoli or radish, can be enzymatically hydrolyzed to isothiocyanates, which are valued for their cancer-preventive effects. In Brassica oleracea vegetables (cabbage, broccoli, kohlrabi, etc.) isothiocyanates can be degraded to corresponding amines by a recently discovered enzymatic mechanism [1]. Amines can therefore be major degradation products of glucosinolates in such vegetables. First results indicate that such amines undergo Maillard-like reactions with sugars and thereby could contribute to the color and flavor of thermally processed Brassica vegetables. The aim of this project is therefore I) to investigate the influence of glucosinolate-based amines on the formation of Maillard products in models and foods and to isolate and identify the resulting products and II) to find out whether the resulting products could influence the aroma of processed Brassica vegetables. In order to achieve these goals, the reactivity of various glucosinolate-derived amines towards glucose will be investigated in an aqueous model and compared with that of selected amino acids. Browning behavior and the formation of volatile products will be monitored. Subsequently, the kinetics of the browning reaction of selected amines will be analyzed, whereby reactants and products will be (semi)quantified, the antioxidative activity will be determined and the influence of pH and temperature on the reaction will be studied. To identify the previously unknown volatile and non-volatile products formed, these will be isolated. Finally, the influence of such amines on Maillard-like reactions in Brassica vegetables will be investigated and the aroma of the resulting volatile products will be characterized. The results of this project significantly expand the understanding of the role of glucosinolate degradation for the sensory quality of thermally processed Brassica vegetables and also will significantly expand the knowledge of glucosinolate chemistry during processing of Brassica foods, which is ultimately essential for understanding the nutritional significance of these substances.

• DFG Programme: Research Grants