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 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.