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Cat. No.: HY-W585888

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Fructose-isoleucine

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Based on 1 Customer Validation

Fructose-isoleucine is a non-volatile Amadori compound and Maillard reaction intermediate. Fructose-isoleucine is associated with roasted flavor and roasted odor in chicken soup samples as well as chicken soup supplemented with yeast-derived flavor products. Fructose-isoleucine is formed via the amino-carbonyl reaction and induces oxidative browning in miso, white wine and Saké. In malt, Fructose-isoleucine acts as a precursor via Strecker degradation to generate flavor compounds with roasted and sweet aromas.

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

CAS No.: 87304-79-8
Formula: C₁₂H₂₃NO₇
Molecular Weight:293.31

Storage:

4°C, sealed storage, away from moisture

* In solvent : -80°C, 6 months; -20°C, 1 month (sealed storage, away from moisture)

Data Sheet (270 KB)

Fructose-isoleucine Chemical Structure

CAS No.: 87304-79-8

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Use of MCE Products

Fluorescent Dye

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

Biological Activity
- Description
- In Vitro
Chemical Information
Purity & Documentation
References
Calculators
Help & FAQs
Classifications
Bioz

Biological Activity

Description

In Vitro

Fructose-isoleucine correlates with roast flavor and roast odor in yeast-derived flavor product-supplemented chicken bouillon samples^[1].
Fructose-isoleucine levels in stored light malt significantly increase by 13.6% over 6 months of storage, and it correlates strongly with the production of characteristic roasted and sweet aroma Maillard products^[3].

MedChemExpress (MCE) has not independently confirmed the accuracy of these methods. They are for reference only.

Chemical Information

CAS No. 87304-79-8
Appearance Solid
Molecular Weight 293.31
Formula C₁₂H₂₃NO₇
Color Yellow to brown
SMILES

CC[C@H](C)[C@@H](C(O)=O)NC[C@@]1(O)OC[C@@H](O)[C@@H](O)[C@@H]1O
Shipping

Room temperature in continental US; may vary elsewhere.
Storage

4°C, sealed storage, away from moisture

* In solvent : -80°C, 6 months; -20°C, 1 month (sealed storage, away from moisture)

Purity & Documentation

Select Batch:

Purity: 99.98%

Assay: 99.98%

ee.: 99.98%

Data Sheet (270 KB)
SDS (252 KB)
- Français - FR (252 KB)
- Deutsch - DE (252 KB)
- Norwegian - NO (252 KB)
- Español - ES (252 KB)
- Swedish - SV (252 KB)
- Italian - IT (252 KB)
- Korean - KR (252 KB)
- Portuguese - PT (252 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]. Leygeber S, et al. A Data-Driven Approach to Link GC-MS and LC-MS with Sensory Attributes of Chicken Bouillon with Added Yeast-Derived Flavor Products in a Combined Prediction Model. Metabolites. 2025 May 8;15(5):317. [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.

Calculators

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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.

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100 mg

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