C. Cerny, Renée Guntz-Dubini
Nov 26, 2008
Citations
0
Influential Citations
10
Citations
Journal
Journal of agricultural and food chemistry
Abstract
5-Hydroxy-3-mercapto-2-pentanone is claimed in the scientific literature as a key intermediate in the degradation of thiamine and the related generation of aroma compounds; however, there are no analytical NMR and MS data available. We have identified the compound in a thermally treated mixture of thiamine, cysteine, and xylose and characterized it by MS and NMR.