| Autor: |
Philipp, Bruhns, Martin, Kaufmann, Timo, Koch, Lothar W, Kroh |
| Rok vydání: |
2018 |
| Předmět: |
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| Zdroj: |
Journal of agricultural and food chemistry. 66(44) |
| ISSN: |
1520-5118 |
| Popis: |
In this study, α-dicarbonyl compounds consisting of a backbone with six carbon atoms resulting from the Maillard reaction of d-fructose with γ-aminobutyric acid were determined. The reaction was carried out under mild reaction conditions at 50 °C and water contents between 0 and 90%. A thus far unknown α-dicarbonyl compound was found as the main product in the first 24 h at water contents below 50%. After isolation of its stable quinoxaline derivative, it was possible to identify the compound as 2-deoxy-d- glycero-hexo-3,4-diulose (2-deoxyglucosone). For the first time, the four C |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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