Deodorant Effect and Active Compounds of Heated Palatinose

Abstract

Deodorant activities of several saccharides though heat treatment to methylmercaptane were assayed. The non-heated saccharides (glucose, fructose, sucrose, maltose and palatinose) did not show the deodorant activities. When heat at 160°C for 30 minutes, however, these saccharides turned to have deodorant activities, especially heated palatinose showed the highest activity. From relationship between heating time and activity, it was suggested that the active compounds in heated palatinose were produced in early stage of heating. Two active compounds were separated from heated palatinose with HPLC. They were identified to 5-[(α-D-glucopyranosyloxy)methyl]-2-furancarboxaldehyde and 6-(α-D-glucopyranosyloxy)-1, 3, 4-trihydroxyhexa-5-en-2-one.