Fructose-isoleucine

Overview

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.

Application

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Product Information

• Catalog No.: HY-W585888
• CAS No.: 87304-79-8
• Molecular Formula: C12H23NO7
• Molecular Weight: 293.31
• Purity: 99.98%
• Storage: 4°C, sealed storage, away from moisture * In solvent : -80°C, 6 months; -20°C, 1 month (sealed storage, away from moisture)
• Availability: In-stock

Source

Original product source