5-Hydroxy-2-methyl-4-(alkylamino)-2H-pyran-3(6H)-one: A New Sugar-Derived Aminoreductone

• Published in: Journal of agricultural and food chemistry Vol. 42; no. 8; pp. 1657 - 1660
• Main Authors: Knerr, Thomas, Pischetsrieder, Monika, Severin, Theodor
• Format: Journal Article
• Language: English
• Published: WASHINGTON American Chemical Society 01.08.1994; Amer Chemical Soc
• Subjects: Agriculture; Agriculture, Multidisciplinary; Biological and medical sciences; Chemistry; Chemistry, Applied; CHROMATOGRAPHIE LIQUIDE HAUTE PRESS; COMPOSE AMINE; COMPUESTOS DE AMINA; CROMATOGRAFIA LIQUIDA ALTA PRESION; Food industries; Food Science & Technology; Fundamental and applied biological sciences. Psychology; General aspects; GLUCOSA; GLUCOSE; Life Sciences & Biomedicine; Methods of analysis, processing and quality control, regulation, standards; Physical Sciences; REACCION DE MAILLARD; REACTION DE MAILLARD; Science & Technology; TRAITEMENT THERMIQUE; TRATAMIENTO TERMICO; REDUCING SUGARS; HEXOSES; AMINOREDUCTONE; ACID; MALTOSE; MAILLARD REACTION; GLUCOSE; MAILLARD PRODUCTS; AMINO-REDUCTONES; PROLINE; HPLC; Infrared spectrometry; HPLC chromatography; Maillard reaction; Isolation; Carbohydrate; Identification; NMR spectrometry; Glucose; Primary amine; Mass spectrometry
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf00044a014

2,3-Dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (3) is one of the main products obtained from glucose under the conditions of the Maillard reaction. Heating of 3 in the presence of primary amines leads to the formation of 5-hydroxy-2-methyl-4-(aLkylamino)-2H-pyran-3(6H)-one (11). These new aminoreductones can also be isolated from glucose/amine reaction mixtures