N. Kimpe, M. Rocchetti
May 29, 1998
Citations
0
Influential Citations
6
Citations
Journal
Journal of Agricultural and Food Chemistry
Abstract
Two new synthetic pathways toward the new Maillard flavor compound 5-acetyl-2,3-dihydro-1,4-thiazine are disclosed. 1-Bromo-3,3-dimethoxy-2-butanone and N-protected 2-mercaptoethylamine are the key components in both synthetic routes. The first approach involves a one-step synthesis via nucleophilic substitution, followed by cyclization and hydrolysis. The second route entails a nucleophilic substitution, followed by TFA-deprotection of the primary amino function, which led to a spontaneous intramolecular transimination and hydrolysis of the acetal moiety to afford the desired flavor compound in very good yield. Keywords: Popcorn flavor; roasty flavor; 5-acetyl-2,3-dihydro-1,4-thiazine; Maillard; flavor compound