Conversion of 5-Hydroxymethylfurfural into 6-(Hydroxymethyl)pyridin-3-ol: A Pathway for the Formation of Pyridin-3-ols in Honey and Model Systems-Reference-Cited by-同舟云学术

Conversion of 5-Hydroxymethylfurfural into 6-(Hydroxymethyl)pyridin-3-ol: A Pathway for the Formation of Pyridin-3-ols in Honey and Model Systems

Published:2020-04-22 Issue:19 Volume:68 Page:5448-5454
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hidalgo Francisco J.¹^ORCID,Lavado-Tena Cristina M.¹,Zamora Rosario¹^ORCID

Affiliation:

1. Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Carretera de Utrera km 1, Campus Universitario−Edificio 46, 41013 Seville, Spain

Funder

Ministerio de Ciencia, Innovaci?n y Universidades

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c01679

Reference36 articles.

1. Key Aroma Compounds in Oats and Oat Cereals

2. Generation of α-Diketones and 4-Hydroxy-2,5-dimethyl-3(2H)-furanone upon Coffee Roasting—Impact of Roast Degree on Reaction Pathways

3. Novel Taste-Enhancing 4-Amino-2-methyl-5-heteroalkypyrimidines Formed from Thiamine by Maillard-Type Reactions

4. How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?

5. The usage of a reflectometric method for 5-(hydroxymethyl)furan-2-carbaldehyde determination as a stale flavor sensor for beer

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