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.

Furosine dihydrochloride, an amino acid derivative, is a significant biochemical indicator of initial Maillard reactions and is strongly associated with various diseases, including diabetes.

Fructosyl-lysine dihydrochloride (Fructoselysine), an Amadori glycation product, forms through the Maillard reaction between glucose and lysine. This compound serves as the precursor to glucosepane, a lysine–arginine protein cross-link, which is significant in the detection of diabetes [1].

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.

Acrylamide-2,3,3-d3 is a deuterated compound of Acrylamide. Acrylamide has a CAS number of 79-06-1. Acrylamide is a member of the class of acrylamides. It has a role as a carcinogenic agent, a neurotoxin, a mutagen, an alkylating agent and a Maillard reaction product

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.

Fructose-L-tryptophan (Trp-Fru) is an early Maillard reaction product formed from tryptophan and glucose.

PD-224378 is the lactam form of glycamine (β-isomer), produced through a Maillard reaction between pregabalin and lactose.