53573-42-5 Usage
Description
2-hydroxyhemopyrroline-5-one is a hemopyrroline-5-one chemical compound that is formed through the non-enzymatic reaction of carbohydrates and amino acids during the Maillard reaction, a complex series of chemical reactions that occur between amino acids and reducing sugars during heating and cooking. It has been identified as a potential contributor to the characteristic aroma, flavor, and color of cooked food, and may also possess antioxidant properties.
Uses
Used in Food Industry:
2-hydroxyhemopyrroline-5-one is used as a flavoring agent for its potential contribution to the characteristic aroma, flavor, and color of cooked food.
Used in Pharmaceutical Industry:
2-hydroxyhemopyrroline-5-one is used as a potential antioxidant for its possible antioxidant properties.
Used in Medical Research:
2-hydroxyhemopyrroline-5-one is used as a research compound for its potential role in the development of food browning and the formation of advanced glycation end products, which are associated with various diseases including diabetes and Alzheimer's.
Check Digit Verification of cas no
The CAS Registry Mumber 53573-42-5 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 5,3,5,7 and 3 respectively; the second part has 2 digits, 4 and 2 respectively.
Calculate Digit Verification of CAS Registry Number 53573-42:
(7*5)+(6*3)+(5*5)+(4*7)+(3*3)+(2*4)+(1*2)=125
125 % 10 = 5
So 53573-42-5 is a valid CAS Registry Number.
InChI:InChI=1/C8H13NO2/c1-4-6-5(2)8(3,11)9-7(6)10/h11H,4H2,1-3H3,(H,9,10)
