title: Synthesis and characterization of gamma-N-(2-furoylmethyl)aminobutyric acid.
abstract: The product of acid hydrolysis of the Amadori compound gamma-N-(1-deoxy-D-fructosyl)aminobutyric acid was isolated and identified by (1)H NMR and (13)C NMR as gamma-N-(2-furoylmethyl)aminobutyric acid. This compound is an analogue to furosine, formed during acid hydrolysis of the corresponding Amadori compound. The retention time of the isolated compound was the same as that of the main peak observed in acid hydrolysates of stored orange juice powder. gamma-N-(2-Furoylmethyl)aminobutyric acid can be a useful indicator of the early stages of Maillard reaction in foods containing free gamma-aminobutyric acid.
authors.affiliation: Instituto de Fermentaciones Industriales (CSIC), c/Juan de la Cierva 3, 28006 Madrid, Spain.
authors.forename: M D
authors.initials: MD
authors.lastname: del Castillo
authors.forename: N
authors.initials: N
authors.lastname: Corzo
authors.forename: L
authors.initials: L
authors.lastname: González
authors.forename: A
authors.initials: A
authors.lastname: Olano
mesh_terms: D000613:Aminobutyrates / Q000138:chemical synthesis / Q000737:chemistry*; D005519:Food Preservation; D006801:Humans; D006868:Hydrolysis; D015416:Maillard Reaction
chemical_list: D000613:Aminobutyrates; C403594:N-(1-deoxyfructosyl)aminobutyric acid