17087-36-4Relevant articles and documents
MAILLARD REACTION COMPOUNDS OF CYSTEINE AND A SUGAR HAVING MEATLIKE FLAVOUR
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Page/Page column 6, (2008/06/13)
The Amadori compounds of cysteine of Formula (I) in which R is hydrogen when n=1-4, or methyl when n=0-3. The compounds are useful for conferring meaty tastes and aromas on foodstuffs.
Proton and Zinc(II) Complexes of 2-(Polyhydroxyalkyl)thiazolidine-4-carboxylic acid Derivatives
Gajda, Tamas,Nagy, Laszlo,Burger, Kalman
, p. 3155 - 3160 (2007/10/02)
The protonation and zinc-ion co-ordination equilibria of 2-(polyhydroxyalkyl)thiazolidine-4-carboxylic acid derivatives have been studied by potentiometric titration in the range pH 1.5-8.In most cases the formation of complexes with a metal-to-ligand ratio of 1:2 was demonstrated, but at above pH 6 mixed-ligand complexes involving hydroxide-ion co-ordination were also observed.The protonation and complex-formation constants were shown to depend on the structure of the polyhydroxy chains.In the case of the protonation constants this is due to the rearrangement of the intramolecular hydrogen-bonding network, while the complex-formation constants depend on the conformation of the OH groups on the first carbon atoms of the polyol chains.