31105-01-8

Basic information

• Product Name: L-GLUTAMIC ACID, N-(1-DEOXY-D-FRUCTOS-1-YL)-
• Synonyms: L-GLUTAMIC ACID, N-(1-DEOXY-D-FRUCTOS-1-YL)-;Fructose-glutaMic Acid
• CAS NO: 31105-01-8
• Molecular Formula: C₁₁H₁₉NO₉
• Molecular Weight: 309.27
• Mol File: 31105-01-8.mol
• Article Data: 2

Chemical Properties

• Boiling Point: 751.5±60.0 °C(Predicted)
• Appearance: /
• Density: 1.571±0.06 g/cm3(Predicted)
• PKA: 1.97±0.10(Predicted)
• CAS DataBase Reference: L-GLUTAMIC ACID, N-(1-DEOXY-D-FRUCTOS-1-YL)-(CAS DataBase Reference)
• NIST Chemistry Reference: L-GLUTAMIC ACID, N-(1-DEOXY-D-FRUCTOS-1-YL)-(31105-01-8)
• EPA Substance Registry System: L-GLUTAMIC ACID, N-(1-DEOXY-D-FRUCTOS-1-YL)-(31105-01-8)

Safety Data

• Hazardous Substances Data: 31105-01-8(Hazardous Substances Data)

Usage

General Description

L-Glutamic Acid, N-(1-Deoxy-D-fructos-1-yl)-, also known as Fructosyl glutamate, is a chemical compound derived from glutamic acid and fructose. Glutamic acid is a non-essential amino acid that plays key roles as a building block for proteins and in cellular metabolism. The fructose component is a simple sugar found in many fruits and plants. L-GLUTAMIC ACID, N-(1-DEOXY-D-FRUCTOS-1-YL)- is of interest due to its potential applications in food science, particularly in flavor and sweetness enhancement. Further research may reveal more about the compound's potential for human health benefits and uses.

Upstream product

• 56-86-0 L-glutamic acid 
• 50-99-7 D-glucose 
• 142-47-2 monosodium L-glutamate 
• 50-99-7 D-glucose 

Downstream Products

• 4429-05-4 N-(1-deoxy-D-fructos-1-yl)-L-glycine 

Relevant articles and documents

Analysis of Amadori compounds by high-performance cation exchange chromatography coupled to tandem mass spectrometry

High-performance cation exchange chromatography coupled to tandem mass spectrometry or electrochemical detection was found to be an efficient tool for analyzing Amadori compounds derived from hexose and pentose sugars. The method allows rapid separation and identification of Amadori compounds, while benefiting from the well-known advantages of mass spectrometry, such as specificity and sensitivity. Glucose- and xylose-derived Amadori compounds of several amino acids, such as glycine, alanine, valine, leucine/isoleucine, methionine, proline, phenylalanine, and glutamic acid, were separated or discriminated using this new method. The method is suitable for the analysis of both model reaction mixtures and food products. Fructosylglutamate was found to be the major Amadori compound in dried tomatoes (～1.5 g/100 g) and fructosylproline in dried apricots (～0.2 g/100 g). Reaction of xylose and glycine at 90 °C (pH 6) for 2 h showed rapid formation of xylulosylglycine (～12 mol %, 15 min) followed by slow decrease over time. Analysis of pentose-derived Amadori compounds is shown for the first time, which represents a major breakthrough in studying occurrence, formation, and decomposition of these labile Maillard intermediates.