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Chemical structures of Maillard-type taste enhancers alapyridaine (1), N2-(1-carboxyethyl) guanosine 5′-monophosphate (2), N-(1-methyl-4-oxoimidazolidin-2-ylidene) aminopropionic acid (3), 5-acetoxymethyl-2-furaldehyde (4), and 1-deoxy-d-fructosyl-N-β-alanyl-l-histidine (5).
