MODEL REACTIONS ON ROAST AROMA FORMATION .13. THE FORMATION OF SOME UNCOMMON N-HETEROCYCLIC COMPOUNDS AND FURANS AFTER ROASTING OF TRYPTOPHAN WITH REDUCING SUGARS AND SUGAR DEGRADATION PRODUCTS

被引：15

作者：

BALTES, W

KNOCH, E

机构：

[1] Institut für Lebensmittelchemie der TU Berlin, D-1000 Berlin-65

来源：

FOOD CHEMISTRY | 1993年 / 46卷 / 04期

关键词：

D O I：

10.1016/0308-8146(93)90002-W

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

After treatment of D-glucose and D-xylose with tryptophan under the conditions of coffee roasting, 311 volatile compounds were identified. Among others, quinolines, quinoxalines and carbazoles were formed. Their formation is assumed to proceed via alkylated indoles by ring enlargement reactions or intramolecular cyclizations. Another group of compounds formed are bicyclic furans, furfurylamines and N-2-furfuryl-pyrroles, the mass spectra of which are listed. The pathway of tryptophan degradation, as well as the formation of the described products, is discussed.

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页码：343 / 349

页数：7

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