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November 5, 2008Journal of Agricultural and Food Chemistry

Identification of 5-Hydroxy-3-mercapto-2-pentanone in the Maillard Reaction of Thiamine, Cysteine, and Xylose

Christoph Cerny Renée Guntz‐Dubini

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Abstract

5-Hydroxy-3-mercapto-2-pentanone is claimed in the scientific literature as a key intermediate in the degradation of thiamine and the related generation of aroma compounds; however, there are no analytical NMR and MS data available. We have identified the compound in a thermally treated mixture of thiamine, cysteine, and xylose and characterized it by MS and NMR.

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Cerny et al. (2008) studied this question.

synapsesocial.com/papers/6acb299ed97f1a2d8a6c202c https://doi.org/10.1021/jf801762c

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