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Model reactions on roast aroma formation

Modell-Reaktionen zur Röstaroma-Bildung VIII. Flüchtige Reaktionsprodukte aus der Reaktion von Phenylalanin mit 2,5-Dimethyl-4-hydroxy-3(2H)-furanon (Furaneol) beim Kochen in einem Laborautoklaven

VIII. Volatile reaction products from the reaction of phenylalanine with 2,5-dimethyl-4-hydroxy-3(2H)-furanone (Furaneol) by cooking in a laboratory autoclave

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Zusammenfassung

Beim Kochen von Furaneol mit Phenylalanin in einem Laborautoklaven konnten neben einer Reihe von Alkylpyrazinen auch zwei Alkyl-dihydrofuropyrazine nachgewiesen werden. Ein Isomeres entsteht in geringer Konzentration auch dann, wenn Glucose anstelle von Furaneol in die Reaktion eingesetzt wird. Der Bildungsmechanismus für diese Verbindungen wird diskutiert.

Summary

During decomposition of Furaneol with phenylalanine in an autoclave, besides a relatively high number of alkylpyrazines, two alkyldihydrofuropyrazines were identified. One of them can be detected in low quantities even if Furaneol is substituted by glucose in the reaction. The formation pathway is discussed.

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Authors and Affiliations

  1. Institut für Lebensmittelchemie der TU Berlin, Müller-Breslau-Strasse 10, D-1000, Berlin 12

    Jutta Kunert-Kirchhoff & Werner Baltes

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  1. Jutta Kunert-Kirchhoff
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  2. Werner Baltes
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Kunert-Kirchhoff, J., Baltes, W. Model reactions on roast aroma formation. Z Lebensm Unters Forch 190, 14–16 (1990). https://doi.org/10.1007/BF01188256

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  • DOI: https://doi.org/10.1007/BF01188256

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