Synthesis of 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4H-pyran-4-one from maltol and its taste identification. (1st November 2021)

• Record Type: Journal Article
• Authors: Chen, Zhifei; Xi, Gaolei; Fu, Yufeng; Wang, Qingfu; Cai, Lili; Zhao, Zhiwei; Liu, Qiang; Bai, Bing; Ma, Yuping
• Is Part Of: Food chemistry. Volume 361(2021)
• Publication Date: 2021-11-01
• Subjects: Maillard reaction -- DDMP -- Maltol -- Taste -- Bitter; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.130052
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: 2, 3-Dihydro-3, 5-dihydroxy-6-methyl-4 H -pyran-4-one (DDMP) exists in many foods. The effect of DDMP on taste is controversial. DDMP could be synthesized from maltol as a pure substance. Pure DDMP is tasteless. DDMP from glucose is bitter because of impurities produced in Maillard reaction. Abstract: 2, 3-Dihydro-3, 5-dihydroxy-6-methyl-4 H -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.