Ketosylamino acid

Aldoses undergo the Amadori rearrangement and subsequently turn into caramels, the natural brown food colorants, and/or heteroaromatic compounds — derivatives of pyrrole, imidazole, and pyrazine. Ketoses react similarly into ketosylamino acids or ketosylamines, which, in the first step, undergo the Heyns rearrangement (5.17-5.23). These rearrangements are the first steps of either thermal or enzymatic (the Maillard reaction) reactions resulting in the browning of food and the aroma of roasted, baked, or fried foodstuffs. 

The Amadori compounds can react further with a second sugar molecule, resulting in glycosy-lamine formation and subsequent conversion to di-D-ketosylamino acids ( diketose amino acids ) by an Amadori rearrangement ... 

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See also in sourсe #XX -- [ ]

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