Sugars reaction

T. E. Stewart, M Survey of the Chemistry of Amino Acids-Reducing Sugar Reaction in Relation to Aroma Production, Scientific and Technical Surveys No. 61, British Eood Manufacturing Industries Research Association, London, Dec. 1969. 

Scheme 5.3) - the SuSy reaction module and the deoxy sugar reaction module, respectively. Product 3 from the SuSy could be utilized in the next module without prior isolation. However, a one-pot reaction was possible, but with less efficiency due to inhibition of RmlB. 

Sugar Reaction Time (months) Catalyst 12 14 20 24 Products 27 28 30 34 35 57 Refer- 58 ences... 

M. G. Ambrose and R. W. Binkley, Synthesis of deoxyhalogeno sugars. Reaction of halide ions with l,23,4-tetra-0-acetyl-6-0-[(trifiuoromethyl)sulfonyl-p-D-glucopyranose, J. Org. Chem. 48 674 (1983). 

The study of the structure of the sugars in solution can be approached chemically if the chemistry used is as sensitive to sugar structure as sugars are diverse in their structure. The boric acid-sugar reaction could serve this purpose if some of the fundamental aspects of this reaction were understood. Priority should probably be given to (1) the determination of the structure of the borate-sugar complex, (2) the evaluation of the stability constants for these complexes, and (3) the determination of the mechanism of the reaction. 

Aldehydes and ketones both may be reduced to alcohols by hydrogenation (see the alcohol dehydrogenation reaction, equation 5). Aldehydes may react with either water or alcohol to form aldehyde hydrates or hemiacetals, respectively (also see figure 7 for intramolecular hemiacetals formed by sugars). Reaction of an aldehyde with two molecules of alcohol leads to acetal formation. 

These recent investigations may lead to further clarification of the mechanism of osazone formation, one of the classical sugar reactions. 

Other applications of the lead tetraacetate-reducing sugar reaction are considered in the following Section on oligosaccharides. 

Experimental conditions and spectroscopic data of the new characterized cysteine/sugar reaction products will be published in detail. 

Flavor notes of products of amino compounds-sugars reaction were reviewed with emphasis on amino-ribose system. Meat-like flavor was imparted by browning reaction products of camosine-, citrul-line-, histidine-, glutamic-, 2-pyrrolidone-5-carboxylic-, methionine-, cysteine-, cysteic-, and taurine-ribose. Recent advancements in nitrogen-, oxygen- and sulfur hetercyclics and lipid browning were presented. 

Anhydro sugars, reactions with carbon disulfide. 111... 

---