Melanoidins - Revision history

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@@ Line 53: / Line 53: @@
 ==Author==
 Author of this article is Thijs Klompmaker, born in 1966
 Author's [http://www.topfitafter50.com/ website, as personal trainer] (specialized in isolation exercises and dietary solutions)

@@ Line 53: / Line 53: @@
 ==Author==
-[[Image:SocialMedia.jpg|thumb|left| ]]
+[[Image:Instagram.jpg|thumb|left| ]]
 Author of this article is Thijs Klompmaker, born in 1966

← Older revision		Revision as of 19:06, 26 January 2017
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	* '''2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one'''		* '''2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one'''
	* '''2-Alkyl-(2H)-thiapyrans''' and '''2-alkylthiophenes'''; Cows and lambs fed supplements high in n-3 polyunsaturated fatty acids will yield more 2-Alkyl-(2H)-thiapyrans and 2-alkylthiophenes (with only low odor potency) when their meat is cooked.[http://www.ncbi.nlm.nih.gov/pubmed/10888561]		* '''2-Alkyl-(2H)-thiapyrans''' and '''2-alkylthiophenes'''; Cows and lambs fed supplements high in n-3 polyunsaturated fatty acids will yield more 2-Alkyl-(2H)-thiapyrans and 2-alkylthiophenes (with only low odor potency) when their meat is cooked.[http://www.ncbi.nlm.nih.gov/pubmed/10888561]
		+
		+	==Author==
		+	[[Image:SocialMedia.jpg\|thumb\|left\| ]]
		+	Author of this article is Thijs Klompmaker, born in 1966
		+
		+	* Author's [http://www.topfitafter50.com/ website, as personal trainer] (specialized in isolation exercises and dietary solutions)
		+
		+	* Author's [https://www.instagram.com/topfitafter50/ Instagram account]
		+
		+	* Author's [https://www.youtube.com/channel/UCLZULfm7l2dZFyDdhrROJKg YouTube Channel]
		+
		+	* Author's [https://twitter.com/topfitafter50/ Twitter account]

@@ Line 34: / Line 34: @@
 * '''4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone''' (HEMF); a fragrant reductone.[http://www.ncbi.nlm.nih.gov/pubmed/10708985]
-* '''5-hydroxymethylfurfural''' (HMF; from glucose-glutamic acid) Furfurals are aroma compounds. HMF is one of the major intermediate products in the Maillard reaction, present in a wide variety of foods. It may become more mutagenic after activation.[http://www.ncbi.nlm.nih.gov/pubmed/8075362] HMF is considered the most important intermediate product of the acid-catalyzed dehydration reaction of hexoses and/or Maillard reaction. It is used as an indicator of quality deterioration in a wide range of foods. It is cytotoxic, weakly genotoxic and has tumoral effects but studies suggest that HMF does not pose a serious health risk.[http://www.ncbi.nlm.nih.gov/pubmed/19879342]
+* '''5-hydroxymethylfurfural''' (HMF; from glucose-glutamic acid) Furfurals are aroma compounds. HMF is one of the major intermediate products in the Maillard reaction, present in a wide variety of foods. It may become more mutagenic after activation.[http://www.ncbi.nlm.nih.gov/pubmed/8075362][http://www.ncbi.nlm.nih.gov/pubmed/7955080] HMF is considered the most important intermediate product of the acid-catalyzed dehydration reaction of hexoses and/or Maillard reaction. It is used as an indicator of quality deterioration in a wide range of foods. It is cytotoxic, weakly genotoxic and has tumoral effects but studies suggest that HMF does not pose a serious health risk.[http://www.ncbi.nlm.nih.gov/pubmed/19879342]
 * '''5-(hydroxymethyl)-2-furaldehyde''' from glycose-glycine.[http://www.ncbi.nlm.nih.gov/pubmed/14640567]

@@ Line 34: / Line 34: @@
 * '''4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone''' (HEMF); a fragrant reductone.[http://www.ncbi.nlm.nih.gov/pubmed/10708985]
-* '''5-hydroxymethylfurfural''' (HMF; from glucose-glutamic acid) Furfurals are aroma compounds. HMF is considered the most important intermediate product of the acid-catalyzed dehydration reaction of hexoses and/or Maillard reaction. It is used as an indicator of quality deterioration in a wide range of foods. It is cytotoxic, weakly genotoxic and has tumoral effects but studies suggest that HMF does not pose a serious health risk.[http://www.ncbi.nlm.nih.gov/pubmed/19879342]
+* '''5-hydroxymethylfurfural''' (HMF; from glucose-glutamic acid) Furfurals are aroma compounds. HMF is one of the major intermediate products in the Maillard reaction, present in a wide variety of foods. It may become more mutagenic after activation.[http://www.ncbi.nlm.nih.gov/pubmed/8075362] HMF is considered the most important intermediate product of the acid-catalyzed dehydration reaction of hexoses and/or Maillard reaction. It is used as an indicator of quality deterioration in a wide range of foods. It is cytotoxic, weakly genotoxic and has tumoral effects but studies suggest that HMF does not pose a serious health risk.[http://www.ncbi.nlm.nih.gov/pubmed/19879342]
 * '''5-(hydroxymethyl)-2-furaldehyde''' from glycose-glycine.[http://www.ncbi.nlm.nih.gov/pubmed/14640567]

@@ Line 43: / Line 43: @@
 Common flavor compounds may have protein cross-linking properties (contributing to aging). '''2-hydroxy-3-methylcyclopent-2-enone''' (cyclotene), which is a common food flavor, has such cross-linking properties.[http://www.ncbi.nlm.nih.gov/pubmed/10552435]
 * '''5-hydroxymethyl-3(2H)-furanone'''
 * '''5-(1,2-dihydroxyethyl)-3(2H)-furanone''' (which may further react with amines)[http://www.ncbi.nlm.nih.gov/pubmed/8273421]

@@ Line 44: / Line 44: @@
 * (Furpipate)
 * '''1,6-dimethyl-2,4-dihydroxy-3-(2H)-furanone''' (acetylformoin)
 * '''4,5-dimethyl-3-hydroxy-2(5H)-furanone''' (Sotolone; a naturally occuring taste enhancer)

← Older revision		Revision as of 12:39, 16 January 2013
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	* '''5-methylfurfural'''		* '''5-methylfurfural'''
		+
		+	* '''2-carboxaldehydefuran''' and (from glyoxal) '''glycolaldehyde''' are by far the most effective color precursors in heated mixtures of alanine and carbohydrate degradation products. They are readily transformed into hydroxylated 1,4-dialkyl-1, 4-dihydropyrazines [http://www.ncbi.nlm.nih.gov/pubmed/10563904]

	* '''2-methylfuran''' may be formed from threonine and degraded hexoses.[http://www.ncbi.nlm.nih.gov/pubmed/18439018]		* '''2-methylfuran''' may be formed from threonine and degraded hexoses.[http://www.ncbi.nlm.nih.gov/pubmed/18439018]

@@ Line 39: / Line 39: @@
 ==End-products==
-Common flavor compounds may have protein cross-linking properties (attributing to aging). '''2-hydroxy-3-methylcyclopent-2-enone''' (cyclotene), which is a common food flavor, has such cross-linking properties.[http://www.ncbi.nlm.nih.gov/pubmed/10552435]
+Common flavor compounds may have protein cross-linking properties (contributing to aging). '''2-hydroxy-3-methylcyclopent-2-enone''' (cyclotene), which is a common food flavor, has such cross-linking properties.[http://www.ncbi.nlm.nih.gov/pubmed/10552435]
 * (Furpipate)

← Older revision		Revision as of 12:32, 16 January 2013
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	==End-products==		==End-products==
		+	Common flavor compounds may have protein cross-linking properties (attributing to aging). '''2-hydroxy-3-methylcyclopent-2-enone''' (cyclotene), which is a common food flavor, has such cross-linking properties.[http://www.ncbi.nlm.nih.gov/pubmed/10552435]

	* (Furpipate)		* (Furpipate)