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Titel:

Discovery of a Thiamine-Derived Taste Enhancer in Process Flavors

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Brehm, Laura; Jünger, Manon; Frank, Oliver; Hofmann, Thomas
Abstract:
Targeted quantitation of 48 basic taste-active compounds in commercial meatlike process flavors, calculation of dose-overthreshold factors, and basic taste re-engineering, followed by activity-guided fractionation, revealed, next to l-glutamate and 5'-ribonucleotides, a series of N-acetylated amino acids and S-((4-amino-2-methylpyrimidin-5-yl)methyl)-l-cysteine as taste-modulating compounds. The N-acetylated amino acids imparted kokumi enhancement with rather high taste thresholds ranging up to...     »
Stichworte:
BayBioMS; Maillard reaction; kokumi; process flavors; sensomics; taste modulation; thiamine
Zeitschriftentitel:
Journal of Agricultural and Food Chemistry
Jahr:
2019
Volltext / DOI:
doi:10.1021/acs.jafc.9b01832
Verlag / Institution:
American Chemical Society (ACS)
E-ISSN:
0021-85611520-5118
Publikationsdatum:
10.05.2019
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