2001
DOI: 10.1007/3-540-44422-x_6
|View full text |Cite
|
Sign up to set email alerts
|

The Amadori and Heyns Rearrangements: Landmarks in the History of Carbohydrate Chemistry or Unrecognized Synthetic Opportunities?

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1
1
1

Citation Types

0
28
0
2

Year Published

2003
2003
2015
2015

Publication Types

Select...
5
5

Relationship

1
9

Authors

Journals

citations
Cited by 73 publications
(33 citation statements)
references
References 109 publications
0
28
0
2
Order By: Relevance
“…The formation of aldose derivatives from amino acids and ketoses in an analogous way to the Amadori rearrangement is known today as the Heyns rearrangement. The Amadori and Heyns rearrangements also have preparative significance 47…”
Section: First Phase: Maillard Reaction—unde Venis?mentioning
confidence: 99%
“…The formation of aldose derivatives from amino acids and ketoses in an analogous way to the Amadori rearrangement is known today as the Heyns rearrangement. The Amadori and Heyns rearrangements also have preparative significance 47…”
Section: First Phase: Maillard Reaction—unde Venis?mentioning
confidence: 99%
“…1,2 Amadori compounds are N-substituted 1-amino-1-deoxyketoses, which are formed in the initial phase of the Maillard reaction by Amadori rearrangement, representing a key class of Maillard intermediates. 3,4 The importance of Amadori compounds results from the fact that their formation as well as decomposition can occur under physiological conditions and during food processing and storage. Amadori compounds play a central role in the production of aroma, taste, and color.…”
mentioning
confidence: 99%
“…Similar to other sub-reactions occurring during the Maillard reaction, it has been discovered (Strecker, 1862) before the establishment of the mechanism of Amadori rearrangement itself (Amadori, 1925) by Kuhn and Weygand (1937). Historically, however, sugar amine reactions were investigated as early as 1866 by H. Schiff and later by E. Fischer (Wrodnigg & Eder, 2001) before the reaction was elevated to the status of independent research field by Maillard (Maillard, 1912). Strecker degradation is part of oxidative decarboxylation reactions of amino acids that can be effected by variety of reagents and reaction conditions.…”
mentioning
confidence: 99%