Reactivity of thermally treated α-dicarbonyl compounds

YV Pfeifer, PT Haase, LW Kroh

文献索引：Pfeifer, Yvonne V.; Haase, Paul T.; Kroh, Lothar W. Journal of Agricultural and Food Chemistry, 2013 , vol. 61, # 12 p. 3090 - 3096

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被引用次数: 8

摘要

The degradation reaction of thermally treated 3-deoxy-d-erythro-hexos-2-ulose and methylglyoxal, both key intermediates in Maillard chemistry, was investigated. Different analytical strategies were accomplished to cover the broad range of formed products and their different chemical behavior. These involved HPLC-DAD and accordingly LC/MS analysis of the quinoxaline derivates, GC/MS analysis of the acetylated quinoxalines, and ...