THERMAL ANALYSIS OF 1-DEOXY-1-GLYCINO-D-FRUCTOSE AND 1-β-ALANINO-1-DEOXY-D-FRUCTOSE

Article abstract of DOI:10.1016/S0008-6215(00)84539-5

Aspects of the pyrolysis of 1-deoxy-1-glycino-D-fructose and 1-β-alanino-1-deoxy-D-fructose are reported.Thermal analysis and parallel chemical investigations demonstrate that formation of these Amadori compounds provides a low-energy route to the thermal degradation of their amino acid and sugar moieties.Furthermore, the pathway leads to the production of increased quantities of various aroma compounds as compared with controls.Pyrolysis of the 1-amino-1-deoxyketoses also produces the toxic compound protoanemonin; a degradation pathway leading to its formation is proposed.