Maillard Reaction of Glucose. Identification of a colored product with conjugated pyrrole and furanone rings

Lerche H, Pischetsrieder M, Severin T (2002)

Publication Type: Journal article

Publication year: 2002

Journal

Journal of Agricultural and Food Chemistry American Chemical Society

Publisher: American Chemical Society

Book Volume: 50

Pages Range: 2984-2986

DOI: 10.1021/jf0114031

Abstract

Formation of colored compounds during the Maillard reaction of D-glucose with butylammonium acetate in aqueous solution has been investigated. Butylamine was used as a model compound analogous to the lysine side chains of proteins. The previously unknown, yellow product, 4-hydroxy-5-methyl-2-(N-butyl-3-hydroxy-5-(2-hydroxyethyl) pyrrolyl-2-methylidene)-2H-furan-3-one (1a), was isolated from the reaction mixtures and identified by spectroscopic data.

Authors with CRIS profile

Monika Pischetsrieder Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)

Additional Organisation(s)

Emil-Fischer-Zentrum (Emil Fischer Center)

Involved external institutions

Ludwig-Maximilians-Universität (LMU) DE Germany (DE)

How to cite

APA:

Lerche, H., Pischetsrieder, M., & Severin, T. (2002). Maillard Reaction of Glucose. Identification of a colored product with conjugated pyrrole and furanone rings. Journal of Agricultural and Food Chemistry, 50, 2984-2986. https://doi.org/10.1021/jf0114031

MLA:

Lerche, Holger, Monika Pischetsrieder, and Theodor Severin. "Maillard Reaction of Glucose. Identification of a colored product with conjugated pyrrole and furanone rings." Journal of Agricultural and Food Chemistry 50 (2002): 2984-2986.

BibTeX: Download