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RESEARCH GROUP OF PROF. D. REWICKI

Pof. D. Rewicki Institute of Chemistry / Organic Chemistry
Freie Universität Berlin

Takustr. 3
D-14195 Berlin


E-Mail: rewicki@chemie.fu-berlin.de

Prof. Rewicki has retired

FURTHER INFORMATION

KEYWORDS

Maillard reaction, mechanistic studies using [13C]-labeled sugars, precursors of aroma compounds, synthesis of aroma compounds, nonenzymatic browning, melanoidines, Maillard reactions under physiological conditions.

ABSTRACT

Our research activities are focused on the Maillard reaction, a complex reaction of mono-, oligo-, or polysaccharides (and related hydroxycarbonyl compounds) with amines, aminocarboxylic acids or peptides. The Maillard reaction is essential in food processing, flavor formation, and nonenzymatic browning as well as in cross linking of proteins in vivo. Our main topics are: (1) Investigation of the Maillard reaction pathways by isotopic labeling, i.e., in model systems with [13C]-labeled sugars, (2) precursor studies of aroma compounds with respect to new synthetic routes, (3) investigation of the up to now unknown structure of oligomeric and polymeric melanoidines formed during nonenzymatic browning, and (4) studies of Maillard model reactions, which are (or may be) of relevance in biological systems.
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