Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine: extraordinary Maillard flavor compounds.
Adams
An
A
Department of Organic Chemistry, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
De Kimpe
Norbert
N
D005421:Flavoring Agents / Q000737:chemistry*; D005503:Food Additives / Q000737:chemistry; D019649:Food Industry; D015416:Maillard Reaction; D011725:Pyridines / Q000737:chemistry*; D011758:Pyrroles / Q000737:chemistry*; D013843:Thiazines / Q000737:chemistry*; D013844:Thiazoles / Q000737:chemistry*
C521129:5-acetyl-2,3-dihydro-4H-thiazine; C492489:6-acetyl-1,2,3,4-tetrahydropyridine; D005421:Flavoring Agents; D005503:Food Additives; D011725:Pyridines; D011758:Pyrroles; D013843:Thiazines; D013844:Thiazoles; C426303:2-acetyl-1-pyrroline; C455104:2-acetyl-2-thiazoline