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Cat. No.: HY-W585933

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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:

Please store the product under the recommended conditions in the Certificate of Analysis.

Data Sheet (265 KB)

Fructose-alanine Chemical Structure

CAS No.: 16124-24-6

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Top Publications Citing

Use of MCE Products

Fluorescent Dye

Strong Fluorescence Signal / Multi-Disciplinary Applications / High Fluorescence Specificity

Biological Activity

Description

Chemical Information

CAS No. 16124-24-6
Molecular Weight 251.23
Formula C₉H₁₇NO₇
SMILES

OC([C@H](C)NCC([C@@H](O)[C@H](O)[C@H](O)CO)=O)=O
Synonyms

Fru-Ala
Shipping

Room temperature in continental US; may vary elsewhere.
Storage

Please store the product under the recommended conditions in the Certificate of Analysis.

Purity & Documentation

Select Batch:

Purity: 99.98%

Assay: 99.98%

ee.: 99.98%

Data Sheet (265 KB)
COA (2659 KB)
Elemental Analysis Report (2659 KB)
HNMR (2659 KB)
CNMR (2659 KB)
RP-HPLC (2659 KB)
NP-HPLC (2659 KB)
MS (2659 KB)
LCMS (2659 KB)
IR (2659 KB)
GC (2659 KB)
OR (2659 KB)
SDS-PAGE (2659 KB)
SEC-HPLC (2659 KB)
Other Report (2659 KB)
Handling Instructions (2659 KB)

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.

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Help & FAQs

How should lyophilized recombinant proteins be reconstituted and stored?

1. Before opening the cap, centrifuge the vial at 13000 rpm for 20-30 seconds. This step will ensure that any lyophilized powder that may have adhered to the cap or walls is collected at the bottom of the vial, minimizing the risk of product loss.

Keywords

100 mg

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