Li, Rui published the artcilePreparation and pyrolysis of two Amadori analogues as flavor precursors, Computed Properties of 20880-92-6, the publication is Journal of Analytical and Applied Pyrolysis (2021), 105357, database is CAplus.
Amadori compounds, produced during Maillard reaction, are considered as precursors of flavor compounds On the basis of Amadori compounds, herein two Amadori analogs, di-O-isopropylidene-2,3:4,5-β-D-fructopyranosyl alanine ester (A-ARP) and di-O-isopropylidene-2,3:4,5-β-D-fructopyranosyl proline ester (P-ARP), were chem. synthesized and their possibility as flavor precursors was evaluated by thermogravimetry (TG), derivative thermogravimetry (DTG), differential scanning calorimetry (DSC), and pyrolysis gas chromatog.-mass spectrometry (Py-GC/MS). TG-DTG analyses indicated that the samples were stable at room temperature, and the largest mass-loss rates (Tp) were at 208 and 278 °C, resp. Upon thermal pyrolysis, the major flavor substances were butan-2-one, Et propionate, furfural, and DL-limonene for A-ARP, while 2,5-dimethylfuran, heptan-2-one, acetophenone, and 1H-pyrrole for P-ARP. The flavor profiles are different from that of corresponding Amadori compounds, and are influenced by pyrolytic temperatures These results provide one method to regulate the species and amounts of the degraded flavor products. Finally, the possible mechanisms of the pyrolytic processes are proposed.
Journal of Analytical and Applied Pyrolysis published new progress about 20880-92-6. 20880-92-6 belongs to alcohols-buliding-blocks, auxiliary class Other Aliphatic Heterocyclic,Chiral,Alcohol, name is ((3aS,5aR,8aR,8bS)-2,2,7,7-Tetramethyltetrahydro-3aH-bis([1,3]dioxolo)[4,5-b:4′,5′-d]pyran-3a-yl)methanol, and the molecular formula is C12H20O6, Computed Properties of 20880-92-6.
Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts