Journal article


5-Hydroxy-2-methyl-4-(alkylamino)-2H-pyran-3(6H)-one: a new sugar derived aminoreductone


Publication Details
Author(s): Knerr T, Pischetsrieder M, Severin T
Publisher: American Chemical Society
Publication year: 1994
Volume: 42
Pages range: 1657-1660
ISSN: 0021-8561

Abstract

2,3-Dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (3) is one of the main products obtained from glucose under the conditions of the Maillard reaction. Heating of 3 in the presence of primary amines leads to the formation of 5-hydroxy-2-methyl-4-(alkylamino)-2H-pyran-3(6H)-one (11). These new aminoreductones can also be isolated from glucose/amine reaction mixtures. © 1994 American Chemical Society.



How to cite
APA: Knerr, T., Pischetsrieder, M., & Severin, T. (1994). 5-Hydroxy-2-methyl-4-(alkylamino)-2H-pyran-3(6H)-one: a new sugar derived aminoreductone. Journal of Agricultural and Food Chemistry, 42, 1657-1660. https://dx.doi.org/10.1021/jf00044a014

MLA: Knerr, Thomas, Monika Pischetsrieder, and Theodor Severin. "5-Hydroxy-2-methyl-4-(alkylamino)-2H-pyran-3(6H)-one: a new sugar derived aminoreductone." Journal of Agricultural and Food Chemistry 42 (1994): 1657-1660.

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