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Class of chemical compounds From Wikipedia, the free encyclopedia
Osazone are a class of carbohydrate derivatives found in organic chemistry formed when reducing sugars are reacted with excess of phenylhydrazine at boiling temperatures.[1][2]
Osazone formation was developed by Emil Fischer,[3] who used the reaction as a test to identify monosaccharides.
The formation of a pair of hydrazone functionalities involves both oxidation and condensation reactions.[4] Since the reaction requires a free carbonyl group, only "reducing sugars" participate. Sucrose, which is nonreducing, does not form an osazone.
Osazones are highly coloured and crystalline compounds. Osazones are readily distinguished.[5]
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