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.

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-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.

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.