Czech J. Food Sci., 2004, 22(10):S120-S122 | DOI: 10.17221/10632-CJFS
On the significant influence of water on the formation mechanisms of 5-acetyl-3,4-dihydro-2H-1,4-thiazine
- Deutsche Forschungsanstalt für Lebensmittelchemie, Garching bei München, Germany, *E-mail: peter.schieberle@lrz.tu-muenchen.de
The formation of 5-acetyl-3,4-dihydro-2H-1,4-thiazine in Maillard-type reactions of fructose with cysteamine under dry heating and cooking conditions was studied. Labelling experiments with 2-13C-fructose revealed, that the formation pathways are completely different, depending on the water content of the mixture. Under dry heating conditions, 5-(1-13C-acetyl)-3,4-dihydro-2H-1,4-thiazine is formed almost exclusively with the 2-13C of fructose found at the carbonyl carbon of the acetyl group. Under cooking conditions, ADHT is mostly unlabelled and most probably formed from erythrulose. Erythrulose might be generated from 2-13C-fructose by loss of 1-13C-acetic acid, indicated by the high amount of the latter found in the mixture. A possible mechanism leading from fructose to erythrulose is postulated.
Keywords: ADHT; 2-13C-fructose; acetic acid
Published: December 31, 2004 Show citation
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