Characterization of a nitrite scavenger, 3-hydroxy-2-pyranone, from Chinese wild plum juice

Evaluation of the Key Odorants in a Thermally Treated Solution of Ribose and Cysteine by Aroma Extract Dilution Techniques

“…The following odorants were synthesized as reported in the literature: bis(2-methyl-3-furyl) disulfide (Evers et al, 1976); 3-mercapto-2-pentanone (Asinger et al, 1964); dimethyl trisulfide (Milligan et al, 1963); 5-acetyl-2,3-dihydro-l,4-thiazine and 5-propionyl-2,3-dihydro-l,4-thiazine (Hofmann and Schieberle, 1995); 2-acetyl-2-thiazoline Grosch, 1992, 1993); 3-hydroxy-2-pyranone [Wiley and Jarboe, 1956;mass spectra and -NMR data agreed with those published by Normington et al (1986)]; and 4-hydroxy-5-methyl-3(2H)furanone (Peer et al, 1968).…”

Comparison of tomato phenolic and ascorbate fractions on the inhibition of N-nitroso compound formation

“…With yet higher amounts of extract, (i.e., 5.0 mL), the contribution of any additional components in the ascorbate portion was overwhelmed by the nearly complete inhibition of nitrosation by ascorbic acid (Figure 3). A degradation product of ascorbic acid, 3-hydroxy-2-pyranone (Tatum et al, 1969), has been identified as an inhibitory compound in Chinese wild plum extract by Normington et al (1986).…”

In vitro Inhibition of N‐Nitrosomorpholine Formation by Fresh and Processed Tomatoes

“…A variety of fruit and vegetable extracts have been shown to inhibit NOC formation in vitro and in vivo (Kurechi et al, 1980;Sen et al, 1985;Normington et al, 1986;Sato et al, 1986). In a study of the ability of fresh fruit and vegetable extracts to inhibit the formation of N-Nitrosoproline in humans, tomatoes were among the most inhibitory (Helser et al, 1992).…”