An aqueous xylose-lysine model system was heated for 1 h under reflux, and the colored ethyl acetate-extractable compounds were separated. The structural elucidation of the first three-ring colored compound ever isolated from this Maillard model system and the partial characterization of a second one are described. Structure elucidation was based mostly on heteronuclear two-dimensional NMR.
New Colored Compounds from the Maillard Reaction between Xylose and Lysine / A. Arnoldi, E.A. Corain, L. Scaglioni, J. M. Ames. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 45:3(1997), pp. 650-655.
New Colored Compounds from the Maillard Reaction between Xylose and Lysine
A. ArnoldiPrimo
;L. ScaglioniPenultimo
;
1997
Abstract
An aqueous xylose-lysine model system was heated for 1 h under reflux, and the colored ethyl acetate-extractable compounds were separated. The structural elucidation of the first three-ring colored compound ever isolated from this Maillard model system and the partial characterization of a second one are described. Structure elucidation was based mostly on heteronuclear two-dimensional NMR.
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