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Fructose-isoleucine is an Amadori compound and an aroma precursor formed during the early stages of the Maillard reaction (MR). It can be isolated from tobacco, miso, and white wine. Fructose-isoleucine significantly induces oxidative browning and shows strong correlation with Maillard reaction products, such as maltol, furfuryl alcohol, and 5-methylfurfural, exhibiting a baked and sweet aroma. Fructose-isoleucine is applicable in the food industry and tobacco processing research.


| Description | Fructose-isoleucine is an Amadori compound and an aroma precursor formed during the early stages of the Maillard reaction (MR). It can be isolated from tobacco, miso, and white wine. Fructose-isoleucine significantly induces oxidative browning and shows strong correlation with Maillard reaction products, such as maltol, furfuryl alcohol, and 5-methylfurfural, exhibiting a baked and sweet aroma. Fructose-isoleucine is applicable in the food industry and tobacco processing research. |
| Molecular Weight | 293.31 |
| Formula | C12H23NO7 |
| Cas No. | 87304-79-8 |
| Storage | Powder: -20°C for 3 years | In solvent: -80°C for 1 year | Shipping with blue ice/Shipping at ambient temperature. |
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