title: Characterization of volatile compounds from the reaction of 3-hydroxy-2-butanone and ammonium sulfide model system.
abstract: The reactions between 3-hydroxy-2-butanone and ammoniun sulfide at 25, 50, 75, 100, 125, and 150 degrees C were studied. Four well-known flavor compounds, 2,4,5-trimethyloxazole, 2,4, 5-trimethyl-3-oxazoline, 2,4,5-trimethylthiazole, and 2,4, 5-trimethyl-3-thiazoline, were identified. Another four interesting intermediate compounds, 2-(1-hydroxyethyl)-2,4, 5-trimethyl-3-oxazoline, 2-(1-mercaptoethyl)-2,4, 5-trimethyl-3-oxazoline, 2-(1-hydroxyethyl)-2,4, 5-trimethyl-3-thiazoline, and 2-(1-mercaptoethyl)-2,4, 5-trimethyl-3-thiazoline, were also identified by GC-EIMS and GC-CIMS. All these intermediate compounds were formed at 25 degrees C. On the other hand, tetramethylpyrazine was the major product with a reaction temperature higher than 100 degrees C.
authors.affiliation: Department of Food Science, Cook College, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520, USA.
authors.forename: J
authors.initials: J
authors.lastname: Xi
authors.forename: T C
authors.initials: TC
authors.lastname: Huang
authors.forename: C T
authors.initials: CT
authors.lastname: Ho
mesh_terms: D000093:Acetoin / Q000737:chemistry*; D008956:Models, Chemical; D013440:Sulfides / Q000737:chemistry*; D014835:Volatilization
chemical_list: D013440:Sulfides; C027711:ammonium sulfide; D000093:Acetoin