- Novel syntheses of the major flavor components of bread and cooked rice
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A new synthetic pathway toward the Maillard flavor compounds 6-acyl-1,2,3,4-tetrahydropyridines and 2-acetyl-1-pyrroline is presented. The reaction sequence involves deprotonation of a vicinal diimine and subsequent alkylation with an N,N-diprotected ω-bromoalkylamine, followed by deprotection and intramolecular transimination of the functionalized intermediate. Acidic workup affords the above-mentioned heterocycles, which are principal flavor constituents of bread and cooked rice, respectively. In addition, the synthesis of the more stable diethyl acetal of 2-acetyl-1-pyrroline is described.
- De Kimpe, Norbert,Keppens, Marian
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- An efficient one-pot synthesis of pyrrolines and tetrahydropyridines from their chloro-precursors via in situ aza-Wittig reaction
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A simple and efficient method for synthesizing pyrrolines and tetrahydropyridines via an intramolecular aza-Wittig reaction has been achieved by microwave irradiation of the corresponding chloro-alkane derivatives in the presence of tertiary phosphite and sodium azide. The in situ formation of the alkyl azides makes this a facile and safe method for aza-Wittig reactions.
- Singh, Pradeep N.D.,Klima, Rodney F.,Muthukrishnan, Sivaramakrishnan,Murthy, Rajesh S.,Sankaranarayanan, Jagadis,Stahlecker, Heidi M.,Patel, Bhavika,Gudmundsdóttir, Anna D.
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p. 4213 - 4217
(2007/10/03)
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- Formation of odorants in Maillard model systems based on L-proline as affected by pH
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Formation of the odorants acetic acid, 4-hydroxy-2,5-dimethyl-3-(2H)-furanone (HDMF), 6-acetyl-1,2,3,4-tetrahydropyridine (ATHP), and 2-acetyl-1-pyrroline (AP) was monitored by isotope dilution assays at pH 6, 7, and 8 in Maillard model reactions containing glucose and proline (Glc/Pro) or the corresponding Amadori compound fructosyl-proline (Fru-Pro). In general, higher yields were obtained at pH 7 and 8. Acetic acid was the major odorant with up to 40 mg/mmol precursor followed by HDMF (up to 0.25 mg/mmol), the formation of which was favored in the Fru-Pro reaction systems. On the contrary, ATHP (up to 50 μg/mmol) and AP (up to 5 μg/mmol) were more abundant in Glc/Pro. However, the sensory relevance of the two N-heterocycles was more pronounced on the basis of odor activity values, confirming their contribution to the overall roasty note of the reaction samples. It was also found that formation and decomposition of Fru-Pro were faster at pH 7 as compared to pH 6, explaining in part the preferred formation of the four odorants studied under neutral and slightly alkaline conditions. After 4 h of reaction at pH 7 in the presence of proline, about one-fourth of the glucose was consumed leading to acetic acid with a transformation yield of almost 40 mol %.
- Blank, Imre,Devaud, Stephanie,Matthey-Doret, Walter,Robert, Fabien
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p. 3643 - 3650
(2007/10/03)
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- Flavor Contribution and Formation of the Intense Roast-Smelling Odorants 2-Propionyl-1-pyrroline and 2-Propionyltetrahydropyridine in Maillard-Type Reactions
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Application of aroma extract dilution analysis on two different model mixtures of proline and glucose, reacted under aqueous or dry-heating conditions, revealed 2-propionyl-1-pyrroline (PP) and 2-propionyltetrahydropyridine (PTHP; occurring in two tautomers), besides 2-acetyl-1-pyrroline and 2-acetyltetrahydropyridine, as important roast-smelling odorants in both mixtures. A comparison of the isotope distribution in PP and PTHP formed from either 13C6-labeled or unlabeled glucose suggested a formation pathway for both odorants from the same intermediate, 1-pyrroline, when reacted with either 2-oxobutanal (yielding PP) or 1-hydroxy-2-butanone (yielding PTHP). 2-Oxobutanal, a possible precursor of 1-hydroxy-2-butanone, was shown to be formed in high yields (29 mol %) by reacting acetaldehyde and glycolaldehyde, two well-known degradation products of carbohydrates.
- Hofmann, Thomas,Schieberle, Peter
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p. 2721 - 2726
(2007/10/03)
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