Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine:: Extraordinary Maillard flavor compounds

被引：151

作者：

Adams, An ^{[1
]}

De Kimpe, Norbert ^{[1
]}

机构：

[1] Univ Ghent, Fac Biosci Engn, Dept Organ Chem, B-9000 Ghent, Belgium

来源：

CHEMICAL REVIEWS | 2006年 / 106卷 / 06期

关键词：

D O I：

10.1021/cr040097y

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

To date, a number of Maillard flavor compounds have been discovered. Two such compounds are 2-acetyl-1-pyrroline(1) and 6-acetyul-1,2,3,4-tetrahydropyridine (2). The extraordinary flavor properties of these compounds are related with the α-iminoketone or α-acylenamine structural element as part of a ring system. This review covers the chemistry of these important flavor compounds, their occurrence and significance, their mechanisms of formation, their biological origin, the developed synthetic routes, and their applications in the food industry.

引用

页码：2299 / 2319

页数：21