Fructose-alanine
Fructose-alanine, an amadori compound, is an aroma precursor that formed in the initial phase of the Maillard reaction (MR) . Fructose-alanine can be isolated from tobacco, miso and white wine. Fructose-alanine significantly induces oxidative browning and correlates with Maillard product (furfuryl alcohol) with a roasted and sweet aroma. Fructose-alanine can be used for food industry and tobacco processing research[1][2][3].
Product Specifications
CAS Number
16124-24-6
Product Name Alternative
Fru-Ala
UNSPSC
12352211
Hazard Statement
H302-H315-H319-H335
Target
Others
Related Pathways
Others
Field of Research
Others
Smiles
OC([C@H](C)NCC([C@@H](O)[C@H](O)[C@H](O)CO)=O)=O
Molecular Formula
C9H17NO7
Molecular Weight
251.23
Precautions
P261-P264-P270-P271-P280-P302+P352-P304+P340-P330-P362+P364-P405-P501
References & Citations
[1]Geng Z, He P, Gao H, Liu J, Qiu J, Cai B. Aroma precursors of cigars from different tobacco parts and origins, and their correlations with sensory characteristics. Front Plant Sci. 2023 Dec 13;14:1264739.|[2]Hashiba H. Isolation and identification of Amadori compounds from miso, white wine and sake[J]. Agricultural and biological chemistry, 1978, 42 (9) : 1727-1731.|[3]Liu J, et al. Malt in storage: Changes in amylase, protease, and cellulase activities and their effects on the Maillard reaction[J]. Journal of Food Composition and Analysis, 2024, 132: 106352.
Shipping Conditions
Room temperature
Scientific Category
Reference compound2
Clinical Information
No Development Reported
Available Sizes
Frequently Asked Questions
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