Trideuteromethylglyoxal-hydroimidazolone isomer trifluoroactic acid salt

Maillard reaction product (MRP) are indicators for heat treatment of food. They are used as marker of the nutritional quality of food. MG-H1 is one of hydroimidazolone isomers derived from methylglyoxal and arginine residues. References: Henle, T. et al. Z. Lebensm Unters Forsch 1994; 199: 55-58. Paul, R.G. et al. Biochem. J. 1998; 330: 1241-1248. Ahmed, N. et al. Biochem. J. 2002; 364: 1-14. Thornalley, P.J. et al. Biochem. J. 2003; 375: 581-592. Usui, T. et al. Biosci. Biotechnol. Biochem. 2006; 70: 1496-1498.