Formyline (Compound 8) is a Maillard reaction product (glycated compound). Formyline is an advanced glycation end product formed by the reaction of lysine with 3-deoxypentosone, pentose, disaccharide degradation products or glucuronic acid. Formyline is commonly found in heat-processed foods such as milk, baked goods and beer, and can serve as a characteristic marker for food processing.
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