New short and general synthesis of three key Maillard flavour compounds: 2-Acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine and 5-acetyl-2,3-dihydro-4H-1,4-thiazine

作者：Deblander Jurgen; Van Aeken Sam; Adams An; De Kimpe Norbert; Abbaspour Tehrani Kourosch^*

来源：Food Chemistry, 2015, 168: 327-331.

DOI：10.1016/j.foodchem.2014.07.088

• Maillard reaction
• Food flavour
• Olefination
• Nitrogen heterocycles
• Oxidation

A new general synthetic route towards three key Maillard flavour compounds, namely 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine and 5-acetyl-2,3-dihydro-4H-1,4-thiazine, was developed. The key step in the process is the methylenation reaction of azaheterocyclic carboxylic esters by means of dimethyltitanocene, giving rise to intermediate vinyl ethers which can be considered as excellent and stable precursors for the title compounds, as a simple acidic treatment of these precursors suffices to release the characteristic Maillard flavours.

• 出版日期2015-2-1