Identification of 5-hydroxy-3-mercapto-2-pentanone in the maillard reaction of thiamine, cysteine, and xylose |
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| Authors: | Cerny Christoph Guntz-Dubini Renée |
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| Institution: | Firmenich SA, Corporate R&D Division, Meyrin, Geneva 2, Switzerland. christoph.cerny@firmenich.com. |
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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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