Question

During baking, reducing sugars react with proteins in food to generate adducts with brown color and different flavors (this is why bread becomes darker and has a different taste when toasted). The first step in this process is a condensation between a carbonyl group and an amino group. For example, the carbonyl carbon of glucose can condense with the ϵ-amino group of a lysine side chain to form a Schiff base. Draw the product of this reaction.

Answer 1