4-Hydroxy-5-methyl-2,3-dihydrofuran-3-one and methods of making

Details 4-Hydroxy-5-methyl-2,3-dihydrofuran-3-one and methods of making 4-Hydroxy-5-methyl-2,3-dihydrofuran-3-one and methods of making

1971-07-16

1977-03-22

Wolk, Morris O.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Flavor per se, or containing flavor or flavor improver of...

A23L 122, A23L 1231

Patent

active

040138003

ABSTRACT:
4-Hydroxy-5-methyl-2,3-Dihydrofuran-3-one is produced by Maillard reaction between xylose, ribose or arabinose with glutamic acid, aspartic acid, alanine, glycine, proline or salts of these amino acids, and may be recovered in crystalline form from the reaction mixture by steam distillation, evaporation of the distillate at temperatures not higher than 40.degree. C, and sublimation from the oily residue at or above 80.degree. C. The compound imparts a pleasant maltol-like flavor to ingestible products such as food, drinks, but also compositions for oral hygiene. The crude Maillard reaction mixture containing the compound may be employed as a flavoring if prepared from glutamic acid, aspartic acid or their salts and from xylose or xylan.

REFERENCES:
patent: 3455702 (1969-07-01), Willhalm et al.
patent: 3697291 (1972-10-01), Tonsbeek
Hodge, et al. "Dicarbonyls, Reductones, and Heterocyclics Produced by Reactions of Reducing Sugars with Secondary Amine Salts," American Society of Brewing Chemists Proceedings-Annual Meeting-(1963) pp. 84-92.
Rodin et al., "Volatile Flavor and Aroma Components of Pineapple," J. Food Science, vol. 30, (1965) pp. 280-285.

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