Investigations of model systems of the Maillard reaction: II. Pyrolysis—gas chromatography—mass spectrometry analysis of some non-volatile products of the reaction of d-glucose and 4-chloroaniline

Low molecular weight compounds resulting from the reaction of d-glucose with 4-chloroaniline were subjected to Curie-point pyrolysis, and the cleavage products were identified by gas chromatography—mass spectrometry. Based on their structures, some general features were detected which possibly are applicable to the structural analysis of higher molecular weight Maillard compounds of this type. It is shown in one example that pyrolysis and electron impact mass spectrometry obviously prefer similar fragmentation patterns. In addition to Curie-point pyrolysis, Pyrotest pyrolysis and dry distillation were also tested but yielded less reproducible results.