Identification of 5-hydroxy-3-mercapto-2-pentanone in the maillard reaction of thiamine, cysteine, and xylose.
5-Hydroxy-3-mercapto-2-pentanone is claimed in the scientific literature as a key intermediate in the degradation of thiamine and the related generation of aroma compounds; however, there are no analytical NMR and MS data available. We have identified the compound in a thermally treated mixture of thiamine, cysteine, and xylose and characterized it by MS and NMR.
Cerny
Christoph
C
Firmenich SA, Corporate R&D Division, Meyrin, Geneva 2, Switzerland. christoph.cerny@firmenich.com.
Guntz-Dubini
Renée
R
D003545:Cysteine / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D009682:Magnetic Resonance Spectroscopy; D015416:Maillard Reaction; D010422:Pentanones / Q000032:analysis* / Q000737:chemistry; D013438:Sulfhydryl Compounds / Q000032:analysis* / Q000737:chemistry; D013831:Thiamine / Q000737:chemistry*; D014994:Xylose / Q000737:chemistry*
C539558:5-hydroxy-3-mercapto-2-pentanone; D010422:Pentanones; D013438:Sulfhydryl Compounds; D014994:Xylose; D003545:Cysteine; D013831:Thiamine