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Characterization of the Chemical Structure of Novel Colored Maillard Reaction Products from Furan-2-carboxaldehyde and Amino Acids

✍ Scribed by Hofmann, Thomas

Book ID: 120282159
Publisher: American Chemical Society
Year: 1998
Tongue: English
Weight: 190 KB
Volume: 46
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf970732j

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## Abstract The determination of the chemical structure of a previously unknown __Maillard__ reaction product with an amino acid incorporated in a four‐ring structure is reported. The red compounds 1a and 1b, isolated from a thermally treated aqueous solution of furan‐2‐carbaldehyde and L‐alanine,