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. Author manuscript; available in PMC: 2011 Apr 14.
Published in final edited form as: J Agric Food Chem. 2010 Nov 15;58(24):12761–12768. doi: 10.1021/jf103251w

Figure 1.

Figure 1

HPLC-UV analysis of the reaction of diacetyl with N-α-acetylarginine (3) for 24 h at room temperature showing (A) the four reaction products 2, 4, 6, and 7, (B) the re-equilibration of isolated fraction 6 into fractions 2 and 6, 2 h following isolation, and (C) the re-equilibration of isolated fraction 7 into fractions 4 and 7, 2 h following isolation.