T. Knerr, M. Pischetsrieder, T. Severin
Aug 1, 1994
Citations
1
Influential Citations
7
Citations
Journal
Journal of Agricultural and Food Chemistry
Abstract
2,3-Dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (9) is one of the main products obtained from glucose under the conditions of the Maillard reaction. Heating of 9 in the presence of primary amines leads to the formation of 5-hydroxy-2-methyl-4-(alkylamino)-2H-pyran-3(6H)-one (11). These new aminoreductones can also be isolated from glucose/amine reaction mixtures