Amadori rearrangement

The Amadori rearrangement or Amadori reaction refers to a reaction in organic chemistry. It describes the second step of the Maillard reaction, a non-enzymatic browning. In the rearrangement resulting from unstable Aldosylaminen stable 1- amino-1- desoxyketosen. The reaction is named after its discoverer, the Italian pharmaceutical chemist Mario Amadori (1886 -1941 ).

The reaction resulting in, eg flavorings, such as those found in coffee, bread, roast and caramel.

Mechanism

This chemical reaction occurs first to form an enol ( 4) stabilized by displacing a hydrogen atom of the OH group in the C-1 position.