Maillard reaction of D-glucose: Identification of a colored product with hydroxypyrrole and hydroxypyrrolinone rings connected by a methine group

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 15, 2003, Pages 4424-4426

  Lerche, Holger ^a   Pischetsrieder, Monika ^b   Severin, Theodor ^a  

^a UNIVERSITY OF MUNICH   (Germany)

^b UNIVERSITY OF ERLANGEN NUREMBERG   (Germany)

Author keywords

Color formation; D glucose; Maillard reaction

Indexed keywords

1 N BUTYL 4 HYDROXY 5 METHYL 2 [N BUTYL 3 HYDROXY 5 (2 HYDROXYETHYL)PYRROLYL 2 METHYLIDENE] 2H PYRROLIN 3 ONE; ACETIC ACID DERIVATIVE; BUTYLAMMONIUM ACETATE; DYE; GLUCOSE; HYDROXYPYRROLE; HYDROXYPYRROLINONE; PROTEIN; PYRROLE DERIVATIVE; UNCLASSIFIED DRUG;

ACYLATION; ARTICLE; CHEMICAL REACTION; COLOR; GLUCOSE METABOLISM; GLYCATION; REACTION ANALYSIS; SPECTROSCOPY;

ACYLATION; COLORIMETRY; GLUCOSE; MAGNETIC RESONANCE SPECTROSCOPY; MAILLARD REACTION; PYRONES; SPECTROPHOTOMETRY;

EID: 0037478968     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034092y     Document Type: Article

References (6)

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