A new glycoside as a substitute of acetaldehyde in flavourings

Studying alternative methods for stabilization of volatile molecules, we synthetized vinyl-beta-D-glucopyranoside, a stable glicosyde of acetaldehyde by using bis(fomylmethyl)mercury and adopting the vinylation reaction. The phases of synthesis and 1H-NMR characterizarion are reported. The use of the glycosyde in the formulation of food flavourings results in a greater stability of acetaldehyde: it is also possible to spontaneously derive acetaldehyde in food with a rate dependent on the pH.