Maillard reaction product
Any thermal degradation product obtained as a result of a chemical reaction between an amino acid and a reducing sugar (Maillard reaction, a non-enzymatic browning procedure that usually imparts flavour to starch-based food products).
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human metabolite
Any mammalian metabolite produced during a metabolic reaction in humans (Homo sapiens).
flavouring agent
A food additive that is used to added improve the taste or odour of a food.
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flavouring agent
A food additive that is used to added improve the taste or odour of a food.
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4,4'-disulfanediylbis(5-methyl-2,3-dihydrofuran)
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3,3'-dithiobis[4,5-dihydro-2-methylfuran]
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ChEBI
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4,4'-dithiobis(5-methyl-2,3-dihydrofuran)
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IUPAC
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5-methyl-4-[(5-methyl-2,3-dihydrofuran-4-yl)disulfanyl]-2,3-dihydrofuran
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ChEBI
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bis(2-methyl-4,5-dihydro-3-furyl)disulfide
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ChEBI
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