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A reducing sugar is one that reduces another compound and is itself oxidized; that is, the carbonyl carbon of the sugar is oxidized to a carboxyl group. [2] A sugar is classified as a reducing sugar only if it has an open-chain form with an aldehyde group or a free hemiacetal group. [3]
In organic chemistry, Fehling's solution is a chemical reagent used to differentiate between water-soluble carbohydrate and ketone (>C=O) functional groups, and as a test for reducing sugars and non-reducing sugars, supplementary to the Tollens' reagent test. The test was developed by German chemist Hermann von Fehling in 1849. [1]
Sucrose and trehalose are examples of non-reducing disaccharides because their glycosidic bond is between their respective hemiacetal carbon atoms. The reduced chemical reactivity of the non-reducing sugars, in comparison to reducing sugars, may be an advantage where stability in storage is important. [5] [6]
Sucrose (table sugar) contains two sugars (fructose and glucose) joined by their glycosidic bond in such a way as to prevent the glucose undergoing isomerization to an aldehyde, or fructose to alpha-hydroxy-ketone form. Sucrose is thus a non-reducing sugar which does not react with Benedict's reagent.
Fructose, an example of a ketose. The ketone group is the double-bonded oxygen. In organic chemistry, a ketose is a monosaccharide containing one ketone (>C=O) group per molecule. [1] [2] The simplest ketose is dihydroxyacetone ((CH 2 OH) 2 C=O), which has only three carbon atoms. It is the only ketose with no optical activity.
The crusts of most breads, such as this brioche, are golden-brown mostly as a result of the Maillard reaction.. The Maillard reaction (/ m aɪ ˈ j ɑːr / my-YAR; French:) is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds that give browned food its distinctive flavor.
Along with naming brown sugar the 2025 Flavor of the Year, T. Hasegawa’s report predicts other up-and-coming ingredient and flavor trends, along with consumer patterns the company expects to ...
In these methods, multiple sugars are added to the reaction mixture. One of the sugars is armed as the glycosyl donor, and reacts quickly with a glycosyl acceptor. The non-reducing sugar then acts as a glycosyl acceptor as a protecting group that is easily lost in solution reveals a free hydroxyl group.