Myong-Ock Kim, W. Baltes
Jan 18, 1996
Citations
5
Influential Citations
75
Citations
Quality indicators
Journal
Journal of Agricultural and Food Chemistry
Abstract
To investigate the thermal degradation pathways of 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (1) in the Maillard reaction, the 13C-labeled and unlabeled 1 were synthesized and heated in model systems of food processing. The extent and position of the labeling of the reaction products were interpreted by the mass spectroscopy data. The volatiles identified were, among others, 2,4-dihydroxy-2,5-dimethyl-3(2H)-furanone (2), 2,5-dimethyl-4-hydroxy-3(2H)-furanone, cyclotene, maltol, 5-hydroxymaltol, and some acyclic carbonyls. Under roasting conditions, 2 was formed as a major product. It was concluded that 1 might be transferred to highly reactive open-chain intermediates like the enolic forms of 1-deoxyosone. The further reaction pathways varied with the reaction conditions. Possible degradation pathways of 1 that resulted from the labeling experiments as well as the formation of the described products are discussed. Keywords: Maillard reaction; isotopic labeling experiments; 2,3-dihydro-3,5-dihydr...