Sustainability, low toxicity, and high solute potential are the fundamental reasons for focusing green chemistry on natural deep eutectic solvents (NADES). The application of NADES ranges from organic chemistry to the agricultural sector and the food industry. In the food industry, the desired food quality can be achieved by the extraction of small molecules, macromolecules, and even heavy metals. The compound yield in Maillard-type model reactions can also be increased using NADES. To extend the so-called "kitchen-type chemistry" field, an inert, food-grade NADES system based on sucrose/D-sorbitol was developed, characterized, and examined for its ability as a reaction medium by evaluating its temperature and pH stability. Reaction boundary conditions were determined at 100 °C for three hours with a pH range of 3.7-9.0. As proof of principle, two Maillard-type model reactions were implemented to generate the taste-modulating compounds N2-(1-carboxyethyl)guanosine 5'-monophosphate) (161.8 µmol/mmol) and N2-(furfuryl thiomethyl)guanosine 5'-monophosphate (95.7 µmol/g). Since the yields of both compounds are higher than their respective taste-modulating thresholds, the newly developed NADES is well-suited for these types of "kitchen-type chemistry" and, therefore, a potential solvent candidate for a wide range of applications in the food industry.
Keywords: D-sorbitol; Maillard model reactions; NMR; UHPLC-MS; food grade; natural deep eutectic solvents (NADES); nucleotide derivatives; sucrose; taste-modulating.