On the Hodge mechanism of the formation of the bread flavor component 6-acetyl-1,2,3,4-tetrahydropyridine from proline and sugars

The so-called Hodge mechanism for the generation of 6-acetyl-1,2,3,4-tetrahydropyridine, a major Maillard flavor compound in processed foods, from proline and 1,2-propanedione most probably does not involve the intermediacy of N-acetonyl-4-aminobutanal. This finding is based on model experiments in...

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Bibliographic Details
Published in:	Journal of agricultural and food chemistry Vol. 42; no. 8; pp. 1739 - 1742
Main Authors:	De Kimpe, Norbert G, Dhooge, Willem S, Shi, Youzhong, Keppens, Marian A, Boelens, Mark M
Format:	Journal Article
Language:	English
Published:	Washington, DC American Chemical Society 01-08-1994
Subjects:	Biological and medical sciences Cereal and baking product industries Food industries Fundamental and applied biological sciences. Psychology Carbonyl compounds Intermediate product Nitrogen heterocycle Proline Maillard reaction NMR spectrometry Bread Pyridine derivatives Hydrolysis Aminoaldehyde Reaction mechanism Carbohydrate Aroma Mass spectrometry
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Summary:	The so-called Hodge mechanism for the generation of 6-acetyl-1,2,3,4-tetrahydropyridine, a major Maillard flavor compound in processed foods, from proline and 1,2-propanedione most probably does not involve the intermediacy of N-acetonyl-4-aminobutanal. This finding is based on model experiments in which suitably and doubly protected N-acetonyl-4-aminobutanal was hydrolyzed into the parent compound and in which no trace of the flavor compound could be detected.
Bibliography:	ark:/67375/TPS-26K7FM1K-Q istex:FB80A5F3C1D141824EE9CB05A4077411A671600D ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 23
ISSN:	0021-8561 1520-5118
DOI:	10.1021/jf00044a031