ON THE HODGE MECHANISM OF THE FORMATION OF THE BREAD FLAVOR COMPONENT 6-ACETYL-1,2,3,4-TETRAHYDROPYRIDINE FROM PROLINE AND SUGARS

被引：11

作者：

DEKIMPE, NG

DHOOGE, WS

SHI, YZ

KEPPENS, MA

BOELENS, MM

机构：

[1] Department of Organic Chemistry, Faculty of Agricultural and Applied Biological Sciences, University of Gent, B-9000 Gent

[2] Scientific Research Institute of Fragrance and Flavour Industry, Shanghai

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1994年 / 42卷 / 08期

关键词：

BREAD FLAVOR; MAILLARD REACTION; HODGE MECHANISM; 6-ACETYL-1,2,3,4-TETRAHYDROPYRIDINE; FLAVOR FORMATION;

D O I：

10.1021/jf00044a031

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The so-called Hodge mechanism for the generation of 6-acetyl-1,2,3,4-tetrahydropyridine, a major Maillard flavor compound in processed foods, from proline and 1,2-propanedione most probably does not involve the intermediacy of N-acetonyl-4-aminobutanal. This finding is based on model experiments in which suitably and doubly protected N-acetonyl-4-aminobutanal was hydrolyzed into the parent compound and in which no trace of the flavor compound could be detected.

引用

页码：1739 / 1742

页数：4

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