(S)-2-amino-6-(2-(furan-2-yl)-2-oxoethylamino)hexanoic acid hydrochloride salt

Maillard reaction product (MRP) are indicators for heat treatment of food. They are used as marker of the nutritional quality of food. Thermal history of food can be determined by HPLC analytics of furosine. Hence it is been used in a number of different applications and for quality control. References: Heynes, K. et al. Angew. Chem. 1968; 80: 627. Finot, P.A. et al. Experientia 1968; 24: 1097. Finot, P.A. et al. Separatum Experientia 1969; 25: 134. Resmini, P. and Pellegrino, L. Int. Chrom. Lab. 1991; 6: 7-11. Former Polypeptide article SC494