Year: 1983
Type: article
Abstract: Sotolon, 3-hydroxy-4, 5-dimethyl-2(5H)-furanone, the most important key substance in the characteristic sweet aroma of raw cane sugar, was prepared by condensation of pyruvate and 2-oxobutyrate, 2-oxoglutarate or glutamate. The solution of the substrates was boiled at pH 8 and then concentrated at acidic pH. These experimental conditions resembled the industrial processing of raw cane sugar. The findings indicate the possibility of sotolon formation during the processing of raw cane sugar. Some homologues of sotolon were also obtained in these reactions. †Deceased.
Source: Nippon Nōgeikagaku Kaishi
Authors: Masako NOSE, Akio KOBAYASHI, Tei YAMANISHI, Masanao MATSUI, Sankichi TAKEI
Institutions: Nihon University, Ochanomizu University
Language: Japanese
Topic: Potato Plant Research
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4236580281