argpyrimidine and acetol

argpyrimidine has been researched along with acetol* in 1 studies

Other Studies

1 other study(ies) available for argpyrimidine and acetol

Article	Year
N(delta)-(5-hydroxy-4,6-dimethylpyrimidine-2-yl)-l-ornithine, a novel methylglyoxal-arginine modification in beer. Journal of agricultural and food chemistry, 2001, Volume: 49, Issue:1 N(delta)-(5-Hydroxy-4,6-dimethylpyrimidine-2-yl)-L-ornithine, or Argpyrimidine, was identified and quantified in beer by high-performance liquid chromatography (HPLC) and coupled gas chromatography-mass spectrometry (HRGC-MS). This novel fluorescent arginine Maillard modification represents the first amino acid modification reported in beer retaining the full backbone of the original amino acid. Two mechanisms of formation could be verified: the major pathway via methylglyoxal and the minor pathway via 5-deoxypentoses. Argpyrimidine concentrations, determined in 35 lager-type beer varieties, reached up to 27 nmol/L and could be positively correlated to beer color and wort content. Within this context, 5-deoxy-D-ribose was identified as a novel intermediate of the Maillard reaction of maltose by HRGC-MS and independent synthesis. Topics: Acetone; Aldehydes; Beer; Chromatography, High Pressure Liquid; Color; Deoxyribose; Gas Chromatography-Mass Spectrometry; Maillard Reaction; Ornithine; Pyrimidines; Pyruvaldehyde	2001

Article

Year

N(delta)-(5-hydroxy-4,6-dimethylpyrimidine-2-yl)-l-ornithine, a novel methylglyoxal-arginine modification in beer.

Journal of agricultural and food chemistry, 2001, Volume: 49, Issue:1

N(delta)-(5-Hydroxy-4,6-dimethylpyrimidine-2-yl)-L-ornithine, or Argpyrimidine, was identified and quantified in beer by high-performance liquid chromatography (HPLC) and coupled gas chromatography-mass spectrometry (HRGC-MS). This novel fluorescent arginine Maillard modification represents the first amino acid modification reported in beer retaining the full backbone of the original amino acid. Two mechanisms of formation could be verified: the major pathway via methylglyoxal and the minor pathway via 5-deoxypentoses. Argpyrimidine concentrations, determined in 35 lager-type beer varieties, reached up to 27 nmol/L and could be positively correlated to beer color and wort content. Within this context, 5-deoxy-D-ribose was identified as a novel intermediate of the Maillard reaction of maltose by HRGC-MS and independent synthesis.

Topics: Acetone; Aldehydes; Beer; Chromatography, High Pressure Liquid; Color; Deoxyribose; Gas Chromatography-Mass Spectrometry; Maillard Reaction; Ornithine; Pyrimidines; Pyruvaldehyde

2001