title: Formation of acids, lactones and esters through the Maillard reaction.
abstract: From a glucose/glycine reaction mixture acids, esters and lactones were isolated and identified. Sugar degradation products could also be determined as benzimidazole derivatives after reaction with o-phenylenediamine. Results derived from model systems suggested possible reaction pathways leading to some of the isolated substances. A lactic acid ester is formed as a product of an unstable beta-pyranone intermediate. A 3-deoxyhexosone serves as a precursor of two furanolactones.
authors.affiliation: Institut für Pharmazie und Lebensmittelchemie der Universität München, Federal Republic of Germany.
authors.forename: J
authors.initials: J
authors.lastname: Beck
authors.forename: F
authors.initials: F
authors.lastname: Ledl
authors.forename: M
authors.initials: M
authors.lastname: Sengl
authors.forename: T
authors.initials: T
authors.lastname: Severin
mesh_terms: D000143:Acids / Q000302:isolation & purification / Q000378:metabolism*; D050260:Carbohydrate Metabolism; D055598:Chemical Phenomena; D002621:Chemistry; D002850:Chromatography, Gel; D002855:Chromatography, Thin Layer; D004952:Esters; D005519:Food Preservation; D005947:Glucose / Q000378:metabolism; D005998:Glycine / Q000378:metabolism; D007783:Lactones / Q000302:isolation & purification / Q000378:metabolism*; D015416:Maillard Reaction
chemical_list: D000143:Acids; D004952:Esters; D007783:Lactones; D005947:Glucose; D005998:Glycine