FORMATION OF ACIDS, LACTONES AND ESTERS THROUGH THE MAILLARD REACTION

被引：41

作者：

BECK, J

LEDL, F

SENGL, M

SEVERIN, T

机构：

[1] UNIV STUTTGART,INST LEBENSMITTELCHEM & ANALYT CHEM PFAFFENWALDRING 55,W-7000 STUTTGART 80,GERMANY

[2] UNIV MUNICH,INST PHARM & LEBENSMITTELCHEM,W-8000 MUNICH 2,GERMANY

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1990年 / 190卷 / 03期

关键词：

D O I：

10.1007/BF01192968

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

From a glucose/glycine reaction mixture acids, esters and lactones were isolated and identified. Sugar degradation products could also be determined as benzimidazole derivatives after reaction with o-phenylenediamine. Results derived from model systems suggested possible reaction pathways leading to some of the isolated substances. A lactic acid ester is formed as a product of an unstable β-pyranone intermediate. A 3-deoxyhexosone serves as a precursor of two furanolactones. © 1990 Springer-Verlag.

引用

页码：212 / 216

页数：5

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