Enzymatic-Chemical Preparation of Quinoxaline Derivatives from L-Amino Acids for Gas Chromatographic-Mass Spectrometric Analyses

Abstract

Please be advised that this information was generated on 2018-05-12 and may be subject to change.ANALYTICAL BIOCHEMISTRY 2 2 9 , 153-161 (1995) E n z y m a t i c -C h e m i c a l P r e p a r a t i o n o f Q u i n o x a l i n e D e r i v a t i v e s f r o m L -A m i n o A c i d s f o r G a s C h r o m a t o g r a p h i c -M a s s S p e c t r o m e t r i c A n a l y s e s 1

Simultaneous Determination of Ketoacids and Dicarbonyl Compounds, Key Maillard Intermediates on the Generation of Aged Wine Aroma

“…Some ketoacid compounds were quantified in physiological samples by RP‐HPLC with fluorimetric detection using the quinoxalinol derivatives (Li and others 1995; Schadewaldt and others 1995; Pailla and others 2000); however, α‐keto‐γ‐(methylthio)butyric acid and β‐phenylpyruvic acid have never been quantified in wines. These 2 compounds were already quantified in lactic bacteria with an initial conversion between the amino acid and the ketoacid compound, by an aminotransferase, followed by decarboxylation to the aldehyde (Krings and others 1996; Amarita and others 2001).…”