32706-29-9Relevant articles and documents
Formation of α-dicarbonyl compounds in beer during storage of pilsner
Bravo, Adriana,Herrera, Julio C.,Scherer, Erika,Ju-Nam, Yon,Ruebsam, Heinrich,Madrid, Jorge,Zufall, Carsten,Rangel-Aldao, Rafael
experimental part, p. 4134 - 4144 (2010/03/31)
With the aim of determining the formation of α-dicarbonyl intermediates during beer aging on the shelf, α-dicarbonyls were identified and quantified after derivatization with 1,2-diaminobenze to generate quinoxalines. The sensory effects of α-dicarbonyls
Quinoxalines Derived from D-Xylose and o-Phenylendiamine under Acidic Refluxed Conditions
Morita, Naofumi,Daido, Yoshiyuki,Hayashi, Hideo,Takagi, Masanosuke
, p. 765 - 770 (2007/10/02)
Quinoxalines derived from D-xylose and o-phenylenediamine (OPD) in an acidic medium under reflux were studied, using GLC, GC-MS and NMR measurements.Three quinoxaline derivatives (XA-I, XA-II and G-2) were separated from the reaction mixture of D-xylose with OPD (0.2 mol, each) in a 46percent total yield.Their approximate molar ratio was 3:3:2.Two newly isolated XA-I and XA-II derivatives were identified as 2-methyl-3(2'-hydroxyethyl)quinoxaline and 2-(1',2',3'-trihydroxypropyl)quinoxaline, respectively.The other was G-2 , which has previously been obtained from D-glucose or D-xylose in an alkaline solution.XA-I may be regarded as a partially reduced form of G-2 at the side chain of the quinoxaline, with XA-II as an oxidized form.A possible mechanism for quinoxaline formation is discussed.