16124-24-6
Chemical Structure
Fructose-alanine
Synonym(s): Fru-Ala
- CAS No.: 16124-24-6
- Formula:C9H17NO7
- Molecular Weight:251.23
IUPAC Name: 5-chloro-6-methoxy-1,2,3,4-tetrahydroisoquinoline hydrochloride
InChIKey: MJRIHYBPSWPPOI-MLQRGLMKSA-N
SMILES: OC([C@H](C)NCC([C@@H](O)[C@H](O)[C@H](O)CO)=O)=O
Biological Activity: Fructose-alanine, an amadori compound, is an aroma precursor that formed in the initial phase of the Maillard reaction (MR). Fructose-alanine can be isolated from tobacco, miso and white wine. Fructose-alanine significantly induces oxidative browning and correlates with Maillard product (furfuryl alcohol) with a roasted and sweet aroma. Fructose-alanine can be used for food industry and tobacco processing research[1][2][3].
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Fructose-alanine | 99.9% | Fructose-alanine, an amadori compound, is an aroma precursor that formed in the initial phase of the Maillard reaction (MR). Fructose-alanine can be isolated from tobacco, miso and white wine. Fructose-alanine significantly induces oxidative browning and correlates with Maillard product (furfuryl alcohol) with a roasted and sweet aroma. Fructose-alanine can be used for food industry and tobacco processing research. | ||||||||||||||||||||
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References
- [1]. Geng Z, He P, Gao H, Liu J, Qiu J, Cai B. Aroma precursors of cigars from different tobacco parts and origins, and their correlations with sensory characteristics. Front Plant Sci. 2023 Dec 13;14:1264739. [Content Brief]
- [2]. Hashiba H. Isolation and identification of Amadori compounds from miso, white wine and sake[J]. Agricultural and biological chemistry, 1978, 42(9): 1727-1731.
- [3]. Liu J, et al. Malt in storage: Changes in amylase, protease, and cellulase activities and their effects on the Maillard reaction[J]. Journal of Food Composition and Analysis, 2024, 132: 106352.
