Identification of 5-Hydroxy-3-mercapto-2-pentanone in the Maillard Reaction of Thiamine, Cysteine, and Xylose

被引：10

作者：

Cerny, Christoph ^{[1
]}

Guntz-Dubini, Renee ^{[1
]}

机构：

[1] Firmenich Co, Corp R&D Div, CH-1217 Geneva 2, Switzerland

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2008年 / 56卷 / 22期

关键词：

Maillard reaction; thiamine; cysteine; xylose; 5-hydroxy-3-mercapto-2-pentanone; NMR;

D O I：

10.1021/jf801762c

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

5-Hydroxy-3-mercapto-2-pentanone is claimed in the scientific literature as a key intermediate in the degradation of thiamine and the related generation of aroma compounds; however, there are no analytical NMR and MS data available. We have identified the compound in a thermally treated mixture of thiamine, cysteine, and xylose and characterized it by MS and NMR.

引用

页码：10679 / 10682

页数：4

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