XXVII.—The action of ammonia and alkylamines on reducing sugars

Pyrazines in foods

“…If free ammonia were the primary intermediate, one would expect the same pattern of pyrazine product formation regardless of the amino acid present; whereas if the latter were the case, the types of pyrazines found would be dependent upon the amino acid present. Early investigators had demonstrated the formation of pyrazines through the interaction of aldoses and ammonia (Brandes and Stoehr, 1896;Irvine et al, 1913;Hough et al, 1952;Wiggins and Wise, 1955). In conjunction with studies on the high temperature ammoniation of molasses, Davison and Wiggins (1956) ammoniated invert sugar and 120°C for two hr and pyrolyzed the solvent extract at 600°C.…”

Long-chain Derivatives of Monosaccharides and Oligosaccharides.

“…The reaction of reducing sugars with primary aromatic (139) and aliphatic (82) amines affords V-substituted glycosylamines such as XI. The preparation of these compounds has been reviewed by Ellis and Honeyman (32).…”