A general method for the synthesis of the most powerful naturally occurring Maillard flavors

The natural flavors 2-acetyl-1-pyrroline 1a, 2-propionyl-l-pyrroline 1b, 2-acetyl-3,4,5,6-tetrahydropyridine 1c, 2-acetyl-2-thiazoline 1d, 2-propionyl-2-thiazoline 1e, and the artificial flavor 2-acetyl-5,6-dihydro-4H-1,3-thiazine if have been prepared by catalytic SeO2 oxidation of the corresponding cyclic imines 6a-c and sulfur cyclic immes 7a-c using TBHP as co-oxidant. The oxidation of the pyrrolines 1a and b is completely regioselective. Professional olfactory evaluation together with the odor threshold of the new flavor 1f is reported.