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Fructose-alanine

(Synonyms: Fru-Ala)
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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.

For research use only. We do not sell to patients.

  • CAS No.: 16124-24-6
  • Formula: C9H17NO7
  • Molecular Weight:251.23
  • Storage:
    Pure form   -20°C, 3 years , 4°C, 2 years ; In solvent   -80°C, 6 months , -20°C, 1 month
  • Fructose-alanine Chemical Structure
    Fructose-alanine Chemical Structure
CAS No.: 16124-24-6
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  • Fructose-alanine Chemical Structure
    Fructose-alanine Chemical Structure
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  • Fructose-alanine