Roberts, D.D. and Acree, T.E. 1992.
Gas Chromatography Olfactometry of Glucose-Proline Malliard Reaction Products.
204th National Meeting of the American Chemical Society, Washington DC, American Chemical Society.
The aroma produced by the reaction between glucose and proline at 200 degrees celsius is primarily due to 5 compounds: diacetyl, 2-acetyl-1,4,5,6-tetrahydropyridine, 2-acetyl-1-pyrroline, 2-acetyl-3,4,5,6-tetrahydropyridine, and fureneol. Gas chromatography-olfactometry using the technique CharmAnalysis(tm) produced chromatograms of odor-activity which, with gas chromatography - mass spectroscopy, allowed the identification of the odor-active compounds based on their retention index. At a lower reaction temperature, 180 degrees celsius, the minor odor-active compounds were not detected, thus altering the aroma profile. Maltoxazine, a major volatile, produced zero odor potency while the main volatile product of the reaction, 5-acetyl-2,3-1H-pyrrolizine, was found to contribute only 0.3% to the total aroma.