Fructose-isoleucine, an amadori compound, is an aroma precursor that formed in the initial phase of the Maillard reaction (MR). Fructose-isoleucine can be isolated from tobacco. Fructose-isoleucine can be isolated from tobacco, miso and white wine. Fructose-isoleucine significantly induces oxidative browning and correlates Maillard product (such as Maltol, furaneol and 5-methyl furfural) with a roasted and sweet aroma. Fructose-isoleucine can be used for food industry and tobacco processing research[1][2][3].
Molecular Weight:
293.31
CAS Number:
[87304-79-8]
Formula:
C12H23NO7
Target:
Others
Application Notes:
MCE Product type: Reference compound2
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