87304-79-8
Chemical Structure
Fructose-isoleucine
- CAS No.: 87304-79-8
- Formula:C12H23NO7
- Molecular Weight:293.31
IUPAC Name: benzo[pqr]tetraphen-3-ol
InChIKey: ADLSFIUFBSPKJF-KZYWSPAVSA-N
SMILES: CC[C@H](C)[C@@H](C(O)=O)NC[C@@]1(O)OC[C@@H](O)[C@@H](O)[C@@H]1O
Biological Activity: Fructose-isoleucine is a non-volatile Amadori compound and Maillard reaction intermediate. Fructose-isoleucine is associated with roasted flavor and roasted odor in chicken soup samples as well as chicken soup supplemented with yeast-derived flavor products. Fructose-isoleucine is formed via the amino-carbonyl reaction and induces oxidative browning in miso, white wine and Saké. In malt, Fructose-isoleucine acts as a precursor via Strecker degradation to generate flavor compounds with roasted and sweet aromas[1][2][3].
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Fructose-isoleucine | Fructose-isoleucine is a non-volatile Amadori compound and Maillard reaction intermediate. Fructose-isoleucine is associated with roasted flavor and roasted odor in chicken soup samples as well as chicken soup supplemented with yeast-derived flavor products. Fructose-isoleucine is formed via the amino-carbonyl reaction and induces oxidative browning in miso, white wine and Saké. In malt, Fructose-isoleucine acts as a precursor via Strecker degradation to generate flavor compounds with roasted and sweet aromas. | |||||||||||||||||||||
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References
- [1]. Leygeber S, et al. A Data-Driven Approach to Link GC-MS and LC-MS with Sensory Attributes of Chicken Bouillon with Added Yeast-Derived Flavor Products in a Combined Prediction Model. Metabolites. 2025 May 8;15(5):317. [Content Brief]
- [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.
