The 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP) is one of the Mallard reaction product with intense bitter and strong antioxidant activity. Insight into DDMP formation pathways is important to manage Maillard reaction products quality. In this work, wet- and dry-heating glucose-amino acid model reactions were investigated to understand the DDMP formation pathways. Lysine and proline facilitated the DDMP generation in wet- and dry-heating system, respectively, suggesting the reaction intensity and amino acid properties are primary factors mediating DDMP generation. Fundamental mechanism on DDMP formation or inhibition was evaluated via quantitatively monitoring enolization products, which suggested that the formation of DDMP was facilitated at lower moisture content condition caused by more 1-deoxyglucosone (1-DG) generation via 2,3-enolization. However, increasing moisture content resulted in the decay of DDMP because of the transformation of 2,3-enolization to 1,2-enolization, which inhibited DDMP generation but transformed to form 5-hydroxymethylfurfural (HMF).

2,3-二氢-3,5-二羟基-6-甲基-4（H）-吡喃-4-酮（DDMP）是具有强烈苦味和强抗氧化活性的绿头鸭反应产物之一。深入了解DDMP形成途径对于管理美拉德反应产物的质量很重要。在这项工作中，对湿热和干热葡萄糖-氨基酸模型反应进行了研究，以了解DDMP的形成途径。赖氨酸和脯氨酸分别在湿热和干热系统中促进了DDMP的产生，这表明反应强度和氨基酸性质是介导DDMP产生的主要因素。通过定量监测烯醇化产物评估了DDMP形成或抑制的基本机理，这表明DDMP的形成在水分含量较低的条件下有利于由更多的1-脱氧葡糖酮（1-DG）产生，通过2 3-烯化作用。然而，由于2，3-烯醇化转变为1，2-烯醇化，水分含量的增加导致DDMP的降解，这抑制了DDMP的生成，但转化为5-羟甲基糠醛（HMF）。