31105-01-8

Usage

Uses

Used in Food Science:
L-GLUTAMIC ACID, N-(1-DEOXY-D-FRUCTOS-1-YL)is used as a flavor enhancer for its ability to intensify the taste profiles of various food products. L-GLUTAMIC ACID, N-(1-DEOXY-D-FRUCTOS-1-YL)-'s unique structure allows it to interact with taste receptors, potentially leading to a more pronounced and enjoyable flavor experience.
L-GLUTAMIC ACID, N-(1-DEOXY-D-FRUCTOS-1-YL)is also used as a sweetness enhancer due to its capacity to augment the natural sweetness of foods without adding significant calories. This makes it a valuable ingredient for low-calorie or sugar-reduced food products, catering to health-conscious consumers and those with dietary restrictions.
Used in Nutraceutical Development:
In the nutraceutical industry, L-GLUTAMIC ACID, N-(1-DEOXY-D-FRUCTOS-1-YL)is being investigated for its potential health benefits. Given its composition, it may contribute to improved metabolic function and support overall well-being. As research progresses, it could be incorporated into dietary supplements or functional foods designed to promote health and prevent disease.
Used in Pharmaceutical Research:
Although not explicitly mentioned in the provided materials, the compound's unique properties may also make it a candidate for pharmaceutical research. The combination of an amino acid and a sugar could offer novel pathways for drug delivery or therapeutic intervention, particularly in conditions related to metabolism or neurological health.

Upstream product

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

Downstream Products

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

Relevant academic research and scientific papers

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.

ANALYSIS OF THE 220-MHz, P.M.R. SPECTRA OF SOME PRODUCTS OF THE AMADORI AND HEYNS REARRANGEMENTS

In order to establish whether p.m.r spectroscopy is useful for identifying Amadori- and Heyns-rearrangement products, the p.m.r. spectra at 220 MHz of 16 rearrangement products derived from D-glucose or D-fructose and amino acids have been investigated.At