MODEL REACTIONS ON ROAST AROMA FORMATION .14. FORMATION OF 2-ACETYLPYRIDO[3,4-D]IMIDAZOLE BY HEATING OF GLUCOSE WITH HISTIDINE

被引：6

作者：

GI, US ^{[1
]}

BALTES, W ^{[1
]}

机构：

[1] TECH UNIV BERLIN,INST FOOD CHEM,STR 17 JUNI 135,W-1000 BERLIN 12,GERMANY

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1993年 / 41卷 / 04期

关键词：

D O I：

10.1021/jf00028a026

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

2-Acetylpyrido[3,4-d] imidazole was formed by heating glucose with histidine to 120, 150, or 180-degrees-C in an aqueous buffer system and also to 220-degrees-C in a roast system. The structure of this new compound is described, and a formation pathway is proposed.

引用

页码：644 / 646

页数：3

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