Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 50, Issue 21, Pages 6160-6164Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf025604w
Keywords
N-(2-sulfanylethyl)-2-oxopropanamide; Maillard reaction; cysteine; 2-acetylthiazole; wine aroma
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Under conditions close to those of wine, that is, low pH, aqueous medium, and low temperatures, this work describes N-(2-sulfanylethyl)-2-oxopropanamide (1), a new intermediate in the formation of 2-acetylthiazole from methylglyoxal and cysteine. 1 was characterized by MS, derivatization MS, and H-1 and C-13 NMR and was synthesized from 2-sulfanylethanamine and ethyl pyruvate. A formation pathway for 2-acetylthiazole from methylglyoxal and cysteine is proposed, in which 1 is a new intermediate in Maillard-type reactions in systems under mild conditions.
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