Studying alternative methods for stabilization of volatile molecules, we synthetized vinyl-beta-D-glucopyranoside, a stable glicosyde of acetaldehyde by using bis(fomylmethyl)mercury and adopting the vinylation reaction. The phases of synthesis and 1H-NMR characterizarion are reported. The use of the glycosyde in the formulation of food flavourings results in a greater stability of acetaldehyde: it is also possible to spontaneously derive acetaldehyde in food with a rate dependent on the pH.
A new glycoside as a substitute of acetaldehyde in flavourings / F. Tateo, G. Russo, L. Panza, M. Bononi. - In: LA RIVISTA DI SCIENZA DELL'ALIMENTAZIONE. - ISSN 1128-7969. - 24:4(1995), pp. 509-512.
A new glycoside as a substitute of acetaldehyde in flavourings
F. TateoPrimo
;M. BononiUltimo
1995
Abstract
Studying alternative methods for stabilization of volatile molecules, we synthetized vinyl-beta-D-glucopyranoside, a stable glicosyde of acetaldehyde by using bis(fomylmethyl)mercury and adopting the vinylation reaction. The phases of synthesis and 1H-NMR characterizarion are reported. The use of the glycosyde in the formulation of food flavourings results in a greater stability of acetaldehyde: it is also possible to spontaneously derive acetaldehyde in food with a rate dependent on the pH.
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