H. Weenen, J. V. D. Ven, L. M. V. D. Linde, J. Duynhoven, A. Groenewegen
{"title":"C4, C5和C6 3-脱氧糖酮:结构和反应性","authors":"H. Weenen, J. V. D. Ven, L. M. V. D. Linde, J. Duynhoven, A. Groenewegen","doi":"10.1533/9781845698447.2.57","DOIUrl":null,"url":null,"abstract":"Summary Because of the importance of deoxyglycosones as reactive intermediates in the Maillard reaction, C4, C5 and C6 3-deoxyglycosones were prepared, their structures were elucidated, and their reactivity studied. Whereas 3-deoxyglucosone consists exclusively of bicyclic (hemi)acetal/(hemi)ketal structures, 3-deoxypentosone consists of monocyclic isomers with 63% hydrates (gem-diols) present; 3-deoxytetrosone was found to occur as monocyclic and non-cyclic hydrates, with a free carbonyl present in 27% of the isomers. The reactivity (instability and browning) is in the order 3-deoxytetrosone > 3-deoxypentosone > 3-deoxyglucosone.","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"147 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"8","resultStr":"{\"title\":\"C4, C5, and C6 3-Deoxyglycosones: Structures and Reactivity\",\"authors\":\"H. Weenen, J. V. D. Ven, L. M. V. D. Linde, J. Duynhoven, A. Groenewegen\",\"doi\":\"10.1533/9781845698447.2.57\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Summary Because of the importance of deoxyglycosones as reactive intermediates in the Maillard reaction, C4, C5 and C6 3-deoxyglycosones were prepared, their structures were elucidated, and their reactivity studied. Whereas 3-deoxyglucosone consists exclusively of bicyclic (hemi)acetal/(hemi)ketal structures, 3-deoxypentosone consists of monocyclic isomers with 63% hydrates (gem-diols) present; 3-deoxytetrosone was found to occur as monocyclic and non-cyclic hydrates, with a free carbonyl present in 27% of the isomers. The reactivity (instability and browning) is in the order 3-deoxytetrosone > 3-deoxypentosone > 3-deoxyglucosone.\",\"PeriodicalId\":359473,\"journal\":{\"name\":\"The Maillard Reaction in Foods and Medicine\",\"volume\":\"147 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"8\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"The Maillard Reaction in Foods and Medicine\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1533/9781845698447.2.57\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Maillard Reaction in Foods and Medicine","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1533/9781845698447.2.57","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
C4, C5, and C6 3-Deoxyglycosones: Structures and Reactivity
Summary Because of the importance of deoxyglycosones as reactive intermediates in the Maillard reaction, C4, C5 and C6 3-deoxyglycosones were prepared, their structures were elucidated, and their reactivity studied. Whereas 3-deoxyglucosone consists exclusively of bicyclic (hemi)acetal/(hemi)ketal structures, 3-deoxypentosone consists of monocyclic isomers with 63% hydrates (gem-diols) present; 3-deoxytetrosone was found to occur as monocyclic and non-cyclic hydrates, with a free carbonyl present in 27% of the isomers. The reactivity (instability and browning) is in the order 3-deoxytetrosone > 3-deoxypentosone > 3-deoxyglucosone.