Recueil des Traoaux Chimiques desThe term "Maillard reaction" is used to describe a complex set of reactions in foods leading to flavour generation and non-enzymatic browning. The first step in this process is the so-called Amadori rearrangement: a reducing saccharide and a peptide fragment react to form an Amadori Rearrangement Product (ARP). To be able to do model studies on flavour generation, gram amounts of pure ARP are required. In the present study, glucose-derived ARPs were synthesised from specifically protected and activated starting compounds. After deprotection and purification, pure ARPs were obtained. This is the first time that ARPs of dipeptides have been isolated.
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