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[1][2][3].

16124-24-6

Fru-Ala

12352211

H302-H315-H319-H335

Others

Others

Others

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

C9H17NO7

251.23

P261-P264-P270-P271-P280-P302+P352-P304+P340-P330-P362+P364-P405-P501

[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.|[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.

Room temperature

http://file.medchemexpress.com/batch_PDF/HY-W585933/

Reference compound2

No Development Reported