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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metabolite
Any intermediate or product resulting from metabolism. The term 'metabolite' subsumes the classes commonly known as primary and secondary metabolites.
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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1-(3,4-dihydro-2H-pyrrol-5-yl)ethanone
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2-acetyl-4,5-dihydro-3H-pyrrole
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ChEBI
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2AP
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ChEBI
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APR
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ChEBI
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