Ribose

Ribose is a five-carbon pentose sugar that, together with phosphate, forms the backbone of ribonucleic acids. Beyond its genetic role, ribose participates in the Maillard reaction during cooking, contributing to browning and flavour development in heated foods. It also occurs in energy-carrying molecules such as ATP, linking it to the metabolism of the living tissues that become food. In food analysis, ribose and related sugars are measured to follow fermentation, spoilage, and processing changes. In food analysis, ribose and related sugars are measured to follow fermentation progress, spoilage changes, and the effects of processing on carbohydrate composition.