Formation of 2,3-Dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one from Fructose and .beta.-Alanine under Conditions Used for Baking

@inproceedings{Nishibori1994FormationO2,
  title={Formation of 2,3-Dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one from Fructose and .beta.-Alanine under Conditions Used for Baking},
  author={Sukie Nishibori and Shunro Kawakishi},
  year={1994}
}
The reactions of reducing sugars and amino acids were investigated by the heating of fructose or glucose with amino acids at 150 o C for 10 min as a model system for baking cookies. The products from the reaction were extracted with water and analyzed by HPLC. Fructose heated with β-alanine gave five nitrogen-containing compounds. One was identified as an Amadori compound (1-β-alanino-1-deoxyketose) by NMR and FAB-MS. The other three N compounds indicated the same molecular weight as that of… CONTINUE READING