Abstract：
:2,3-Dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP) exists in many foods, and its effect on taste is controversial. The aim of this study was to clarify whether DDMP has bitter taste or not. For this purpose, DDMP was synthesized from maltol instead of from glucose for the first time. In contrast, DDMP derived from glucose was also prepared and further purified. Their structures were identified by NMR and MS, and considered to be the same substance. The sensory analysis showed that DDMP derived from maltol was tasteless. Further studies indicated that some impurities in Maillard reaction made DDMP derived from glucose taste bitter.
journal_name
Food Chemjournal_title
Food chemistryauthors
Chen Z,Xi G,Fu Y,Wang Q,Cai L,Zhao Z,Liu Q,Bai B,Ma Ydoi
10.1016/j.foodchem.2021.130052keywords:
["Bitter","DDMP","Maillard reaction","Maltol","Taste"]subject
Has Abstractpub_date
2021-11-01 00:00:00pages
130052eissn
0308-8146issn
1873-7072pii
S0308-8146(21)01058-Xjournal_volume
361pub_type
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