The Reaction between Amino Acids and Glucose

Chemical Changes in the Harvested Tobacco Leaf: Part II. Chemical and Enzymic Conversions during Fermentation and Aging

“…(1) Respzration. The slow combustion of carbohydrates and of other leaf components is an aerobic process involving the consumption of considerable amounts of oxygen.…”

“…(1) Pectins. The oxidation of carbohydrates and of organic acids in tobacco leaves is by no means exclusively limited to the fermentation process.…”

“…(1) Purpose. One way to recognize the working mechanism of tobacco fermentation more clearly is to study as separate units some of the typical conversions that occur in the leaves and to discover the conditions under which these reactions can be initiated.…”

“…During the natural sweat, the process of deamination continues, being manifested by three typical signs: (1) decrease of amino acids, (2) increase of ammonia, (3) increase of water-insoluble nitrogen. Effects 1 and 3 are easily detected by analyses of leaves before and after their natural sweat.…”

Effect of Processing and Storage on Composition and Color of Honey

“…The melanoidal compounds, which were first studied perhaps by Maillard (1916), have been of wide interest. Ambler (1929) has reviewed the literature of the subject and furnished new observations upon this factor which seem very significant to color production in raw sugar products. Although Paine, Gertler, and Lothrop (1934) have found that the darker honeys generally contain larger amounts of amino nitrogen, the relation to color was not in a direct proportion.…”