D-Glucose and several alkyl-α-amino acids (glycine, DL-α-alanine, DL-α-amino-n-butyric acid, L-valine, L-leucine and DL-α-amino-n-caproic acid) were roasted at 200°C or 250°C in a simple two components system. From the roasting products were newly isolated a series of 2-(5-hydroxymethyl-2-formylpyrrol-l-yl)alkyl acid lactones which were characterized by elementary analysis, UV, IR, MS (GC-MS) and NMR spectra. These lactones have characteristic aroma which may contribute to the flavor produced by sugar-amino acid reaction. The subjective evaluation of aroma of the lactones obtained were as follows: 2-(5-hydroxymethyl-2-formylpyrrol-l-yl)propionic acid lactone, caramel and a little scorching; -n-butyric acid lactone, maple and strong sweet; isovaleric acid lactone and isocaproic acid lactone, miso, soy sauce and a little chocolate-like.
No takes yet. Share an insight, caveat, or question.
Shigematsu et al. (1971) studied this question.