Formation of Aromatic Compounds from Carbohydrates. VII. Reaction of D-Glucose and Glycine in Slightly Acidic, Aqueous Solution.

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Abstract
The title reaction produced a humin-like precipitate. In the supernatant, D-fructose and other compounds, comprising furans, pyrroles, pyridines, phenols, carboxylic acids and lactones, were identified. 5-(Hydroxymethyl)-pyrrole-2-carboxaldehyde, 2-formyl-5-methylpyrrole-1-acetic acid, 6-formyl-3,4-dihydro-3-oxopyrrolo[1,2-a]pyrazine-2(1H)-acetic acid, 5-hydroxy-2-pyridyl methyl ketone and 2-formyl-5-(5-formyl-2-furfuryloxymethyl)pyrrole-1-acetic acid seem to be new compounds. 2-Methyl-3-pyridinol and trans-5-(hydroxymethyl)-2-furanacrylic acid have apparently not been identified previously as degradation products of carbohydrates. The formation of all 12 N compounds except one is rationalized by a reaction scheme, based on dehydration of the glucose, with or without Strecker degradation of the glycine. [This study relates to food chemistry.].

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