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1.What is the 3-(2-FURYL)-L-ALANINE ?

3-(2-FURYL)-L-ALANINE, also known as 2-Furylalanine, is a naturally occurring aromatic amino acid that is produced through the Maillard reaction during the processing and cooking of food. This reaction involves the interaction between amino acids and reducing sugars, leading to the formation of 3-(2-FURYL)-L-ALANINE in various food products such as baked goods, roasted coffee, and grilled meats. While it has been studied for its potential role in food flavor and aroma development, as well as its possible health effects, further research is required to fully understand its impact on human health.

2.What is the CAS number for 3-(2-FURYL)-L-ALANINE ?

The CAS number of 3-(2-FURYL)-L-ALANINE is 121786-31-0.

3.What are another words for 3-(2-FURYL)-L-ALANINE ?

Synonyms?for?3-(2-FURYL)-L-ALANINE 121786-31-0:2-Furanpropanoicacid, a-amino-, (S)-;(2S)-Amino-3-(furan-2-yl)propionic acid;

4.What is 3-(2-FURYL)-L-ALANINE (121786-31-0) used for?

Used in Food Industry:
3-(2-FURYL)-L-ALANINE is used as a flavor and aroma enhancer in various food products for its potential role in the development of desirable taste and scent profiles. Its presence in a wide range of food items, including baked goods, roasted coffee, and grilled meats, suggests its importance in contributing to the overall sensory experience of these foods.
Used in Flavor and Aroma Development Research:
3-(2-FURYL)-L-ALANINE is utilized in research studies aimed at understanding its role in the formation of food flavors and aromas. By investigating its presence and effects in different food matrices, researchers can gain insights into the complex chemical reactions that contribute to the sensory qualities of food products.
Used in Health and Nutritional Studies:
3-(2-FURYL)-L-ALANINE is also used in health and nutritional research to explore its possible effects on human health. While more research is needed to fully understand its impact, studying this amino acid can provide valuable information on its potential benefits or risks when consumed as part of a diet rich in foods that contain it.

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