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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indicator
Anything used in a scientific experiment to indicate the presence of a substance or quality, change in a body, etc.
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5-(hydroxymethyl)furan-2-carbaldehyde
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2-Hydroxymethyl-5-furfural
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ChemIDplus
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5-(hydroxymethyl)-2-furaldehyde
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IUPAC
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5-(Hydroxymethyl)-2-furancarbonal
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ChemIDplus
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5-(Hydroxymethyl)-2-furancarboxaldehyde
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ChemIDplus
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5-(Hydroxymethyl)-2-furfural
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ChemIDplus
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5-(Hydroxymethyl)-2-furfuraldehyde
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NIST Chemistry WebBook
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5-(Hydroxymethyl)-2-furfuraldehyde
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ChemIDplus
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5-(Hydroxymethyl)furan-2-aldehyde
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NIST Chemistry WebBook
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5-(Hydroxymethyl)furfural
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ChemIDplus
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5-(Hydroxymethyl)furfurole
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NIST Chemistry WebBook
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5-HMF
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ChEBI
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5-Hydroxymethyl-2-formylfuran
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ChemIDplus
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5-Hydroxymethyl-2-furaldehyde
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KEGG COMPOUND
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5-Hydroxymethyl-2-furancarbaldehyde
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NIST Chemistry WebBook
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5-Hydroxymethyl-2-furfural
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NIST Chemistry WebBook
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5-Hydroxymethylfuraldehyde
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NIST Chemistry WebBook
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5-Hydroxymethylfuran-2-aldehyde
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ChemIDplus
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5-hydroxymethylfurfural
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UniProt
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5-Hydroxymethylfurfuraldehyde
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NIST Chemistry WebBook
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5-Oxymethylfurfurole
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ChemIDplus
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HMF
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KEGG COMPOUND
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Hydroxymethylfurfural
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ChemIDplus
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Hydroxymethylfurfuralaldehyde
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ChemIDplus
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Hydroxymethylfurfuraldehyde
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ChemIDplus
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Hydroxymethylfurfurole
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ChemIDplus
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