Journal article


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


Publication Details
Author(s): Lerche H, Pischetsrieder M, Severin T
Publisher: American Chemical Society
Publication year: 2002
Volume: 50
Pages range: 2984-2986
ISSN: 0021-8561

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.



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://dx.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.

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