Characterization of volatile compounds from the reaction of 3-hydroxy-2-butanone and ammonium sulfide model system.
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.
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Department of Food Science, Cook College, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520, USA.
Huang
T C
TC
Ho
C T
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D000093:Acetoin / Q000737:chemistry*; D008956:Models, Chemical; D013440:Sulfides / Q000737:chemistry*; D014835:Volatilization
D013440:Sulfides; C027711:ammonium sulfide; D000093:Acetoin