On the Hodge Mechanism of the Bread Flavor Component 6-Acetyl-1,2,3,4-tetrahydropyridine from Proline and Sugars

Article abstract of DOI:10.1021/jf00044a031

The so-called Hodge mechanism for the generation of 6-acetyl-1,2,3,4-tetrahydropyridine, a major Maillard flavor compound in processed foods, from proline and 1,2-propanedione most probably does not involve the intermediacy of N-acetonyl-4-aminobutanal.This finding is based on model experiments in which suitably and doubly protected N-acetonyl-4-aminobutanal was hydrolyzed into the parent compound and in which no trace of the flavor compound could be detected.Keywords: Bread flavor; Maillard reaction; Hodge mechanism; 6-acetyl-1,2,3,4-tetrahydropyridine; flavor formation