Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450016, PR China.
School of Food & Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, PR China.
Food Chem. 2021 Nov 1;361:130052. doi: 10.1016/j.foodchem.2021.130052. Epub 2021 May 13.
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.
2,3-二氢-3,5-二羟基-6-甲基-4H-吡喃-4-酮（DDMP）存在于许多食物中，其味道作用颇具争议。本研究旨在阐明 DDMP 是否具有苦味。为此，首次从麦芽酚而不是葡萄糖合成 DDMP。此外，还制备并进一步纯化了由葡萄糖衍生的 DDMP。通过 NMR 和 MS 鉴定了它们的结构，认为它们是同一种物质。感官分析表明，从麦芽酚衍生的 DDMP 没有味道。进一步的研究表明，美拉德反应中的一些杂质使由葡萄糖衍生的 DDMP 具有苦味。
