Pyrraline, also known as 2-FHMPN, belongs to the class of organic compounds known as alpha amino acids. It is derived from 3-deoxyglucosone, can be released from proteins by acid or enzymatic hydrolysis.
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Chemical structures of the investigated Maillard reaction prod- ucts fructoselysine (1), lactuloselysine (2), tagatoselysine (3), CML (4), CEL (5), formyline (6), pyrraline (7), maltosine (8), MG-H1 (9), argpyrimidine (10), and pentosidine (11).