| 摘要 |
An a -amino acid of formula CHR1R2.CR3(NH2)COOH, where R1 is H, OH, CH3 or COOH, R2 is H or CH3 and R3 is H or CH3, e.g. serine, threonine, a -methyl-a -amino-n-butyric acid, a -amino isobutyric acid, a -amino-n-butyric acid, aspartic acid, alanine, valine, is reacted at a temperature between 100 DEG and 170 DEG C. with a reducing saccharide, e.g. a pentose such as xylose, arabinose or rhamnose, a hexose such as glucose, galactose, mannose, levulose or sorbose, a disaccharide such as lactose or maltose, a trisaccharide such as manninotriose, or with a polysaccharide which is a precursor, under the reaction conditions, of a reducing saccharide, e.g. sucrose, dextrin or raffinose, the reaction mixture being in a substantially anhydrous molten state at least at the end of the reaction and the duration of the reaction varying inversely with the temperature and being limited at a given temperature to avoid caramelization.ALSO:Substances having the flavour of maple syrup flavouring are made by the reaction at a temperature between 100 DEG and 170 DEG C. of a reducing saccharide or a polysaccharide which is a precursor, under the reaction conditions, of a reducing saccharide with an a-amino acid of formula CHR1R2.CR3 (NH2).COOH, where R1 is H, OH, CH3 or COOH, R2 is H or CH3, and R3 is H or CH3, the mixture being in a substantially anhydrous molten state at least at the end of the reaction and the duration of the reaction varying inversely with the temperature and being limited at a given temperature to avoid caramelization. The amino acids which may be employed are serine, threonine, a-methyl-a-amino-n-butyric acid, a-amino isobutyric acid, a-amino-n-butyric acid, aspartic acid, alanine, valine. The reducing saccharides which may be employed are pentoses, e.g. xylose, arabinose and rhamnose, hexoses and reducing di- and tri-saccharides, e.g. glucose, levulose, lactose, maltose, manninotriose, corn syrup, malt syrup and invert sugar, and the polysaccharides which are precursors of reducing saccharides are, for example, sucrose, dextrin, raffinose. An imitation maple syrup is made by dissolving the ground product in sucrose syrup, and adding, if desired, vanillin or any vanilla flavouring and sodium chloride. |
