Yang, Ji et al. published their research in Fenxi Ceshi Xuebao in 2011 | CAS: 26832-08-6

1H-Imidazole-4-carboxamide (cas: 26832-08-6) belongs to imidazole derivatives. 1H-imidazole is an imidazole tautomer which has the migrating hydrogen at position 1. It is a conjugate base of an imidazolium cation. It is a conjugate acid of an imidazolide. It is a tautomer of a 4H-imidazole. Imidazole also acts as a microtubule destabilizing agents and inhibits topoisomerase and Cytochrome P450 Family 26 Subfamily A Member 1 (CYP26A1) enzymes.Electric Literature of C4H5N3O

Investigation of glucose/asparagine model system nonaqueous phase maillard reaction by thermogravimetry-solid phase microextraction/gas chromatography-mass spectrometry was written by Yang, Ji;Yang, Liu;Lu, Lan;Wu, Yiqin;Cao, Qiue. And the article was included in Fenxi Ceshi Xuebao in 2011.Electric Literature of C4H5N3O This article mentions the following:

A new combination system of thermogravimetry-solid phase microextraction/gas chromatog.-mass spectrometry (TG-SPME/GC-MS) was applied for anal. of the thermal properties of the glucose/asparagine model system nonaqueous phase Maillard reaction. 46 Main pyrolysis evolved products were identified and the dynamic changes of relative content of these products were monitored. The heating rate and air flow were set at 10°C/min and 400 mL/min, resp. The evolved components were extracted with solid phase microextraction in the temperature range of 50-400°C. A continuous sampling method was adopted at different temperature section according to the results of TG/DTA. There were 5 temperature zones in whole reaction process. Addnl., the extract was separated and analyzed by GC-MS. The results showed that the whole thermo decomposition procedure of glucose/ asparagine could be divided into four stages. A lot of volatile flavor compounds were produced in these stages. The reaction was an endothermic process. The thermolysis activation energy of glucose and asparagine, resp., was higher than that of their mixed counter parts. There were 43 chromatog. peaks to be detected. Category and quantity of Maillard reaction product changed the following rise of temperature In the low-temperature section, long-chain alkane, ketone and furfural were found. In the high-temperature section, pyridine, pyrrole, imidazole and other heterocyclic compounds which contained N atom were detected. Adding vitamin C and ferulic acid is an effective method to reduce acrylamide in glucose/asparagine model system nonaqueous phase Maillard reaction, and vitamin C on inhibition of acrylamide formation is more efficient than ferulic acid. In the experiment, the researchers used many compounds, for example, 1H-Imidazole-4-carboxamide (cas: 26832-08-6Electric Literature of C4H5N3O).

1H-Imidazole-4-carboxamide (cas: 26832-08-6) belongs to imidazole derivatives. 1H-imidazole is an imidazole tautomer which has the migrating hydrogen at position 1. It is a conjugate base of an imidazolium cation. It is a conjugate acid of an imidazolide. It is a tautomer of a 4H-imidazole. Imidazole also acts as a microtubule destabilizing agents and inhibits topoisomerase and Cytochrome P450 Family 26 Subfamily A Member 1 (CYP26A1) enzymes.Electric Literature of C4H5N3O

Referemce:
Imidazole – Wikipedia,
Imidazole | C3H4N2 – PubChem