Mechanism of thermal degradation of sucrose. A preliminary study

Abstract

Evidence is presented which indicates that the initiating reaction in the thermal decomposition of sucrose is a first-order intramolecular displacement yielding D-glucose and a fructose derivative(F*) (anhydride?). The latter product has not yet been identified, but is postulated as reacting rapidly with sucrose to yield trisaccharides of the type F₂G. When another alcohol (erythritol) is present in the melt, F* reacts with it to produce fructoside(s).