Formation of acids, lactones and esters through the Maillard reaction.

From a glucose/glycine reaction mixture acids, esters and lactones were isolated and identified. Sugar degradation products could also be determined as benzimidazole derivatives after reaction with o-phenylenediamine. Results derived from model systems suggested possible reaction pathways leading to some of the isolated substances. A lactic acid ester is formed as a product of an unstable beta-pyranone intermediate. A 3-deoxyhexosone serves as a precursor of two furanolactones.