N-(p-Tolyl)-amine-1-D-fructose from a Small Crystal

Non-enzymatic glycation (reaction of an amino group with a sugar) is the first step in a complex, poorly understood, series of Maillard reactions. The reaction can also serve as a model for the general non-enzymatic processing of proteins. The structure of the title compound, C₁₃H₁₉NO₅, is a model for the product in such a process. Despite the small volume of the crystal, the use of a Cu K[alpha] rotating-anode source allowed the collection of sufficient data to solve and refine the structure.

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