6 Results for "

Amadori compound

" in MedChemExpress (MCE) Product Catalog:
Products (6)

6 Results for "Amadori compound" in MCE Product Catalog:

Cat. No.: HY-114516
CAS No.: 10003-64-2
Purity:  99.79%
Target:  

Endogenous Metabolite

Research Areas:  

Metabolic Disease

Fructosylvaline (Fructose Valine) is a model fructosyl-amine (Amadori compound) for glycated hemoglobin. Fructosylvaline can be used as a nitrogen source to cultivate microbial strains .
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Cat. No.: HY-145731
CAS No.: 34393-18-5
Synonyms: Fru-Leu
Fructose-leucine (Fru-Leu) is an Amadori compound that can be found in tobacco and is a precursor of aroma formed during the early stages of the Maillard reaction .
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Cat. No.: HY-W585933
CAS No.: 16124-24-6
Synonyms: Fru-Ala
Target:  

Others

Research Areas:  

Others

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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Cat. No.: HY-W585933S
CAS No.: 1083053-41-1
Synonyms: Fru-Ala-13C6
Fructose-alanine- 13C6 is 13C labeled Fructose-alanine. 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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Cat. No.: HY-W585888
CAS No.: 87304-79-8
Research Areas:  

Others

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 .
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Cat. No.: HY-N18965
CAS No.: 1312365-68-6
Formyline (Compound 8) is a Maillard reaction product (glycated compound). Formyline is an advanced glycation end product formed by the reaction of lysine with 3-deoxypentosone, pentose, disaccharide degradation products or glucuronic acid. Formyline is commonly found in heat-processed foods such as milk, baked goods and beer, and can serve as a characteristic marker for food processing .
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