Food Science and Technology International, Tokyo
Online ISSN : 1881-3976
Print ISSN : 1341-7592
ISSN-L : 1341-7592
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Maillard Reaction Products from 3-Deoxyglucosone and Butylamine under Physiological Conditions
Fumitaka HAYASEMahoko TAKAHASHI
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JOURNAL OPEN ACCESS

1996 Volume 2 Issue 4 Pages 239-241

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Abstract
Acetic acid, N-butylacetamide, N-butyl-2-formyl-5-(hydroxymethyl)pyrrole, and N-butylformamide were formed as major compounds in a butylamine and 3-deoxyglucosone (3DG) reaction system under physiological conditions of 50°C at pH 7.4. N-Butylformamide is postulated to be formed by the cleavage of the C-C bond in α-dicarbonyl groups with the addition of amino compounds. Carbon at the 6 position in 3DG is speculated to be principally converted into methyl carbons of N-butylacetamide and acetic acid during the Maillard reaction.
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© 1996 by the Japanese Society for Food Science and Technology

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