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3.23 Prof. Dr. Dieter Rewicki

Institut für Organische Chemie

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.


Takustr. 3, 14195 Berlin, Tel. +49 30 838-52626, Fax -55163

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.

Wissenschaftlicher Werdegang

Diplom: FU Berlin (1961); Promotion: U. Heidelberg (1964); Assistent: MPI für Medizinische Forschung, Heidelberg (1964-66); Habilitation: FU Berlin (1970); Berufung an die FU Berlin: 1970; Vorsitz.: FB Chemie, FU Berlin (1973/74).

Kooperationspartner

Prof. Dr. R. Tressl, TU Berlin

Drittmittelgeber

Fonds der Chemischen Industrie

Literaturliste

  1. R. Tressl, B. Helak, E. Kersten, D. Rewicki. "Formation of Proline and Hydroxyproline Specific Maillard Products from [1-13C]-Glucose". J. Agr. Food Chem. 1993, 41, 547-553.
  2. D. Rewicki, R. Tressl, U. Ellerbeck, E. Kersten, W. Burgert, M. Gorzynski, R.S. Hauck, B. Helak. "Formation and Synthesis of Some Maillard Generated Aroma Compounds". Progress in Flavour Precursor Studies, Allured Publishing Corporation, 1993, 301-314.
  3. R. Tressl, E. Kersten, D. Rewicki. "Formation of Pyrrols, 2-Pyrrolidones, and Pyridones by Heating 4-Aminobutyric Acid and Reducing Sugars". J. Agr. Food Chem. 1993, 41, 2125-2130.
  4. R. Tressl, E. Kersten, D. Rewicki. "Formation of 4-Aminobutyric Acid Specific Maillard Products from [1-13C]-D-Glucose, [1-13C]-D-Arabinose, and [1-13C]-D-Fructose", J. Agr. Food Chem. 1993, 41, 2278-2285.
  5. R. Tressl, E. Kersten, C. Nittka, D. Rewicki. "Formation of Sulfur Containing Flavor Compounds from [1-13C]-Labeled Sugars, Cysteine and Methionine". Sulfur Compounds in Foods. ACS Symposium Series 1994, 564, 224-235.
  6. R. Tressl, E. Kersten, C. Nittka, D. Rewicki. "Mechanistic Studies on the Formation of Pyrroles and Pyridines from [1-13C]-D-Glucose and [1-13C]-D-Arabinose". Maillard Reactions in Chemistry, Food and Health, Proceedings of the Fifth International Symposium on the Maillard Reaction, Minneapolis 1993; The Royal Society of Chemistry, Cambridge 1994, 51-60.
  7. D. Rewicki, E. Kersten, B. Helak, C. Nittka, R. Tressl. "Mechanistic Studies on the Formation of Maillard Products from [1-13C]-D-Fructose". Maillard Reactions in Chemistry, Food and Health, Proceedings of the Fifth International Symposium on the Maillard Reaction, Minneapolis 1993; The Royal Society of Chemistry, Cambridge 1994, 61-74.
  8. R. Tressl, G. Wondrak, E. Kersten, D. Rewicki. "Structure and Potential Cross-Linking Reactivity of a New Pentose Specific Maillard Product". J. Agr. Food Chem. 1994, 42, 2692-2697.
  9. R. Tressl, E. Kersten, C. Nittka, D. Rewicki. "Formation of Isoleucine Specific Maillard Products from [1-13C]-D-Glucose and [1-13C]-D-Fructose". J. Agr. Food Chem. 1995, 43, 1163-1169.

Weitere Verweise


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