Identification of 5-Hydroxy-3-mercapto-2-pentanone in the Maillard Reaction of Thiamine, Cysteine, and Xylose

Identification of 5-Hydroxy-3-mercapto-2-pentanone in the Maillard Reaction of Thiamine, Cysteine, and Xylose

5-Hydroxy-3-mercapto-2-pentanone is claimed in the scientific literature as a key intermediate in the degradation of thiamine and the related generation of aroma compounds; however, there are no analytical NMR and MS data available. We have identified the compound in a thermally treated mixture of t...

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Veröffentlicht in:Journal of agricultural and food chemistry 2008-11, Vol.56 (22), p.10679-10682
Hauptverfasser: Cerny, Christoph, Guntz-Dubini, Renée
Format: Artikel
Sprache:eng
Schlagworte:
5-hydroxy-3-mercapto-2-pentanone
Biological and medical sciences
Chemical Changes Induced by Processing/Storage
chemical structure
cysteine
Cysteine - chemistry
Food industries
Fundamental and applied biological sciences. Psychology
Gas Chromatography-Mass Spectrometry
Hot Temperature
ketones
Magnetic Resonance Spectroscopy
Maillard Reaction
mass spectrometry
NMR
nuclear magnetic resonance spectroscopy
Pentanones - analysis
Pentanones - chemistry
Sulfhydryl Compounds - analysis
Sulfhydryl Compounds - chemistry
thiamin
thiamine
Thiamine - chemistry
xylose
Xylose - chemistry
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Zusammenfassung:5-Hydroxy-3-mercapto-2-pentanone is claimed in the scientific literature as a key intermediate in the degradation of thiamine and the related generation of aroma compounds; however, there are no analytical NMR and MS data available. We have identified the compound in a thermally treated mixture of thiamine, cysteine, and xylose and characterized it by MS and NMR.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf801762c