Investigation of thermo-chemical properties of mechanochemically generated glucose–histidine Maillard reaction mixtures

Mechanochemistry is gaining increasing interest as an efficient tool for solvent-free organic transformations. Recently, it was applied to perform the Maillard reaction of glucose with various amino acids that lead to the selective formation of Schiff bases and their Amadori rearrangement products. In this study, we report the thermal properties of the mechanochemically generated glucose–histidine reaction mixtures. Direct video recordings of...