Di-tert-butyl Glutamate Hydrochloride is a reagent in the synthesis of Fructose-glutamic Acid (F795660); an amadori compound (derivatives of aminodeoxysugars) that is formed in food (such as dehydrated fruits such as tomatoes and carrots) as a result of the Maillard reactions.
參考文獻
Baltes, W.: Food Chem., 9, 59 (1982); Sanz, M., et al.: J. Agr. Food Chem., 49, 5228 (2001); Wellner, A., et al.: J. Agr. Food Chem., 59, 7992 (2011)
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