Maillard reaction of maltose-isolation of 4-(glucopyranosyloxy)-5-(hydroxymethyl)-2-methyl-3(2H)-furanone

Journal article


Publication Details

Author(s): Pischetsrieder M, Severin T
Journal: Journal of Agricultural and Food Chemistry
Publisher: American Chemical Society
Publication year: 1994
Volume: 42
Pages range: 890-892
ISSN: 0021-8561
Language: English


Abstract


Heating of a neutral aqueous solution of maltose and a primary amine leads to the formation of 4-(glucopyranosyloxy)-5-(hydroxymethyl)-2-methyl-3(2H)-furanone(6). When a maltose/amine reaction mixture is separated by HPLC, compound 6 appears as a main product along with the previously described compounds 1-5.



How to cite

APA:
Pischetsrieder, M., & Severin, T. (1994). Maillard reaction of maltose-isolation of 4-(glucopyranosyloxy)-5-(hydroxymethyl)-2-methyl-3(2H)-furanone. Journal of Agricultural and Food Chemistry, 42, 890-892.

MLA:
Pischetsrieder, Monika, and Theodor Severin. "Maillard reaction of maltose-isolation of 4-(glucopyranosyloxy)-5-(hydroxymethyl)-2-methyl-3(2H)-furanone." Journal of Agricultural and Food Chemistry 42 (1994): 890-892.

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Last updated on 2018-19-04 at 02:37