Fructose-alanine, an amadori compound, is an aroma precursor that formed in the initial phase of the Maillard reaction (MR). Fructose-alanine can be isolated from tobacco, miso and white wine. Fructose-alanine significantly induces oxidative browning and correlates with Maillard product (furfuryl alcohol) with a roasted and sweet aroma. Fructose-alanine can be used for food industry and tobacco processing research[1][2][3].
Molecular Weight:
251.23
CAS Number:
[16124-24-6]
Formula:
C9H17NO7
Target:
Others
Application Notes:
MCE Product type: Reference compound
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