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Term:Maillard reaction product
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Accession:CHEBI:77523 term browser browse the term
Definition: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).
Synonyms:related_synonym: Maillard product;   Maillard products;   maillard reaction products
 xref: PMID:23588491 "Europe PMC";   PMID:23612540 "Europe PMC";   PMID:24246231 "Europe PMC";   Wikipedia:Maillard_reaction

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  CHEBI ontology 19654
    role 19598
      chemical role 19114
        thermal degradation product 6517
          Maillard reaction product 6517
            2,4,5-trimethylthiazole 0
            2-acetyl-1-pyrroline 0
            2-ethyl-5-methylpyrazine 0
            2-ethylfuran 0
            2-isobutylthiazole 0
            2-isopropyl-4-methylthiazole 0
            2-methylthiophene 0
            4-methylthiazole 0
            5-hydroxymethylfurfural 1
            6-acetyl-2,3,4,5-tetrahydropyridine 0
            MeIQx + 164
            S-(2-succinyl)-L-cysteine 0
            acrylamide 3773
            cyclopentanone 2
            ethylpyrazine 0
            furan + 3673
            furfural 0
            furfuryl alcohol + 4
            mepiquat + 0
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RGD is funded by grant HL64541 from the National Heart, Lung, and Blood Institute on behalf of the NIH.