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.
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页码：1739 / 1742
页数：4
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