Add time:08/29/2019         Source:sciencedirect.com

A new general synthetic route towards three key Maillard flavour compounds, namely 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine and 5-acetyl-2,3-dihydro-4H-1,4-thiazine, was developed. The key step in the process is the methylenation reaction of azaheterocyclic carboxylic esters by means of dimethyltitanocene, giving rise to intermediate vinyl ethers which can be considered as excellent and stable precursors for the title compounds, as a simple acidic treatment of these precursors suffices to release the characteristic Maillard flavours.

We also recommend Trading Suppliers and Manufacturers of 1-Acetyl-1,2,3,4-tetrahydropyridine (cas 19615-27-1). Pls Click Website Link as below: cas 19615-27-1 suppliers