FORMATION OF 3-(N-(2-FORMYL-5-HYDROMETHYLPYRROLYL))-PROPIONIC ACID, 2-METHYL-3,6-DIHYDRO-4,5,6-TRIHYDROXYL))-PYRIDINE, AND 3-DEOXYGLUCOSONEDURING THE MILLARD REACTION BETWEEN D-FRUCTOSE AND BETA-ALANINE

Authors
NISHIBORI S KAWAKISHI S
Citation
S. Nishibori et S. Kawakishi, FORMATION OF 3-(N-(2-FORMYL-5-HYDROMETHYLPYRROLYL))-PROPIONIC ACID, 2-METHYL-3,6-DIHYDRO-4,5,6-TRIHYDROXYL))-PYRIDINE, AND 3-DEOXYGLUCOSONEDURING THE MILLARD REACTION BETWEEN D-FRUCTOSE AND BETA-ALANINE, Bioscience, biotechnology, and biochemistry, 59(2), 1995, pp. 307-308
Citations number
11
Categorie Soggetti
Biology,Agriculture,"Biothechnology & Applied Migrobiology","Food Science & Tenology
Journal title
Bioscience, biotechnology, and biochemistry → ACNP
ISSN journal
09168451
Volume
59
Issue
2
Year of publication
1995
Pages
307 - 308
Database
ISI
SICI code
0916-8451(1995)59:2<307:FO3A2>2.0.ZU;2-V
Abstract
The formation of 3-{N-(2-formyl-5-hydromethylpyrrolyl)}-propionic acid (3NFHP), 3,6-dihydro-4,5,6-trihydroxylpyridinyl)}-propionic acid (3NM DTP) and 3-deoxyglucosone (3DG) was investigated in the reaction syste m of fructose and beta-alanine as a cookie model. 3 NFHP had a caramel -like sweet aroma and seemed to contribute to the favorable flavor of cookies.