Formation of 3-{N-(2-Formyl-5-hydromethylpyrrolyl)}-propionic Acid, 3-{N-(2-Methyl-3, 6-dihydro-4, 5, 6-trihydroxyl)}-pyridine, and 3-Deoxyglucosone during the Millard Reaction between D-Fructose and β-Alanine

Abstract

The formation of 3-{N-(2-formyl-5-hydromethylpyrrolyl)}-propionic acid (3NFHP), 3-{N-(2-methyl-3, 6-dihydro-4, 5, 6-trihydrox-ylpyridinyl)}-propionic acid (3NMDTP) and 3-deoxyglucosone (3DG) was investigated in the reaction system of fructose and β-alanine as a cookie model. 3 NFHP had a caramel-like sweet aroma and seemed to contribute to the favorable flavor of cookies.