Fructose-isoleucine 

Fructose-isoleucine, an amadori compound, is an aroma precursor that formed in the initial phase of the Maillard reaction (MR). Fructose-isoleucine can be isolated from tobacco. Fructose-isoleucine can be isolated from tobacco, miso and white wine. Fructose-isoleucine significantly induces oxidative browning and correlates Maillard product (such as Maltol, furaneol and 5-methyl furfural) with a roasted and sweet aroma. Fructose-isoleucine can be used for food industry and tobacco processing research^[1][2][3].

293.31

C₁₂H₂₃NO₇

87304-79-8

Room temperature in continental US; may vary elsewhere.

Please store the product under the recommended conditions in the Certificate of Analysis.

• [1]. Leygeber S, Diez-Simon C, Großmann JL, Dubbelman AC, Harms AC, Westerhuis JA, Jacobs DM, Lindenburg PW, Hendriks MMWB, Ammerlaan BCH, van den Berg MA, van Doorn R, Mumm R, Smilde AK, Hall RD, Hankemeier T. A Data-Driven Approach to Link GC-MS and LC-MS with Sensory Attributes of Chicken Bouillon with Added Yeast-Derived Flavor Products in a Combined Prediction Model. Metabolites. 2025 May 8;15(5):317.  [Content Brief]

  [2]. Hashiba H. Isolation and identification of Amadori compounds from miso, white wine and sake[J]. Agricultural and biological chemistry, 1978, 42(9): 1727-1731.

  [3]. Liu J, et al. Malt in storage: Changes in amylase, protease, and cellulase activities and their effects on the Maillard reaction[J]. Journal of Food Composition and Analysis, 2024, 132: 106352.