Amadori compounds: vacuum thermolysis of 1-deoxy-1-l-prolino-d-fructose

Mills, Frank D.; Hodge, John E.

doi:10.1016/s0008-6215(00)84032-x

Cited by 77 publications

(46 citation statements)

References 25 publications

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“…16 Model experiments showed the formation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone from thermal degradation of 6-deoxysugars, such as rhamnose 17,18 and fructose, 19 in the presence of amines and amino acids. Hexoses and 6-phosphate hexoses were also investigated as 2,5-dimethyl-3(2H)-furanone precursors.…”

Section: Resultsmentioning

confidence: 99%

Odour‐active compounds of banana passa identified by aroma extract dilution analysis

Miranda

Nogueira

Pontes

et al. 2001

Flavour & Fragrance J

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Banana (Musa cavendishii cv. nanica) (Musaceae) was dehydrated at 50°C with forced ventilation to give banana passa. Banana passa volatiles were captured by static cryogenic headspace. The extract was investigated on a GC-O-multidimensional-MS system and application of aroma extract dilution analysis indicated 4-hydroxy-2,5-dimethyl-3(2H)-furanone (sweet, caramel) as the most odour-active compound, followed by ethyl cinnamate (banana passa-like). Other impact compounds identified with FD factors of 32-512 were isovaleric acid, ethyl butanoate, 2-methylpropan-1-ol, 3-methylbutan-1-ol, heptan-2-ol, (Z)-3-hexen-1-ol, 3-nonen-2-ol (tentatively identified) and eugenol.

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Section: Resultsmentioning

confidence: 99%

Odour‐active compounds of banana passa identified by aroma extract dilution analysis

Miranda

Nogueira

Pontes

et al. 2001

Flavour & Fragrance J

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“…Mills and Hodge 7 ) reported the vacuum thermolysis of DPF, and a number offlavorous compounds, dihydrofuranones, furanones, pyrones, methylcyc1opentenone, maltol, I-formyl, I-acetyl and 1-propionyl and other substituted pyrrolidines, r-Iactones and 2-pyrrolino-substituted furans were characterized. As is well known, DPF is a main component among Amadori compounds in flue-cured leaf.…”

Section: Thermal Degradation Products Of Dpfmentioning

confidence: 99%

Thermal Degradation Products of Several Amadori Compounds

Shigematsu

Shibata

Kurata³

et al. 1977

Agricultural and Biological Chemistry

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“…The pyrrolidine amides have been reported as, hexose fragmentation products in pyrolysate of I-deoxy-l-L-prolino-Dfructose. 7 ) Recently, formation of a twocarbon sugar fragment has been observed at an early stage of the browning reaction of sugar with amine. 8 ) Some identified pyridines and pyrazines had no butyl group, indicating that these heterocyclic compounds are formed by cleavage of the butyl group during pyrolysis.…”

Section: Discussionmentioning

confidence: 99%