Isolation and Identification of Novel Taste-Modulating N2-Guanosine 5'-Monophosphate Derivatives Generated by Maillard-Type Reactions

Several compounds with taste-modulating properties have been investigated, improving the taste impression without having a pronounced intrinsic taste. The best-known representatives of umami taste-modulating compounds are ribonucleotides and their derivatives. Especially the thio derivatives showed...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Journal of agricultural and food chemistry 2024-06, Vol.72 (25), p.14284-14293
Hauptverfasser:	Hartl, Daniela M, Frank, Oliver, Hänel, Victoria S, Heigl, Vinzenz, Dawid, Corinna, Hofmann, Thomas F
Format:	Artikel
Sprache:	eng
Schlagworte:	food chemistry formaldehyde guanosine ribonucleotides structure-activity relationships taste thiols umami
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!