maillard

1,3-Dithiane (1,3-Dithian) is a protected formaldehyde anion equivalent that could serve as a useful labeled synthon. 1,3-Dithiane is also a sulfur-containing Maillard reaction products found in boiled beef extracts.

Fructosyl-lysine is the precursor to glucosepane. Fructosyl-lysine is a lysine–arginine protein cross-link that can be an indicator in diabetes detection. Fructosyl-lysine is an amadori glycation product from the reaction of glucose and lysine by the Maillard reaction.

3-Deoxy-galactosone, a 1,2-dicarbonyl compound, originates from the degradation of galactose. It forms in food during Maillard and caramelization reactions.

Plantagoside is a specific non-competitive inhibitor for jack bean alpha-mannosidase (IC50: 5 μM). It also is a potent inhibitor of the Maillard reaction.

Fructose-alanine is an Amadori compound and serves as an aroma precursor formed during the initial stages of the Maillard reaction (MR). It can be isolated from sources such as tobacco, miso, and white wine. Fructose-alanine significantly induces oxidative browning and is associated with Maillard reaction products (furfurals), exhibiting a baked and sweet aroma. This compound is applicable in food industry and tobacco processing research.

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.

Fructose-leucine (Fru-Leu) is an Amadori compound that can be detected in tobacco and serves as an aroma precursor formed during the initial stages of the Maillard reaction.