Reactivity of 1-deoxy-D-erythro-hexo-2,3-diulose; A key intermediate in the maillard chemistry of hexoses

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 11, 2009, Pages 4765-4770

  Voigt, Michael ^a   Glomb, Marcus A ^a  

^a MARTIN LUTHER UNIVERSITY HALLE WITTENBERG   (Germany)

Author keywords

Dicarbonyl compounds; 1 deoxyglucosone; 1 deoxyhexo 2,3 diulose; Acetic acid; Carbohydrate degradation; Dicarbonyl cleavage; Maillard reaction

Indexed keywords

1 DEOXY ERYTHRO HEXO 2,3 DIULOSE; 1-DEOXY-ERYTHRO-HEXO-2,3-DIULOSE; HEXOSE; KETOSE;

ARTICLE; CHEMISTRY; GLYCATION; MASS FRAGMENTOGRAPHY;

GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEXOSES; KETOSES; MAILLARD REACTION;

EID: 67149138148     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900459x     Document Type: Article

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