The Effect of Pressure on the Formation and Decay of a Furanone during the Maillard Reaction

摘要

Among the major secondary products from the Maillard reaction between lysine and xylose, 5-methyl-4-hydroxy-3(2H)-furanone (furanone 1) has been isolated and characterised. It is a flavour constituent with caramel-like odour and is found to form to a maximum concentration and then to decay as the reaction is prolonged. The route to this compound is shown in the scheme.