Recent investigations led to the discovery of N-(1-methyl-4-oxoimidazolidin-2-ylidene)aminopropionic acid as a taste modulator enhancing the typical thick-sour mouthdryness and mouthfulness imparted by stewed beef juice. In the present study, systematic model reactions were targeted toward the generation of a series of N-(1-methyl-4-oxoimidazolidin-2-ylidene)-alpha-amino acids by Maillard-type reactions between creatinine and ribose, glucose, methylglyoxal, or glyoxal, respectively. By application of a comparative taste dilution analysis on fractions isolated from thermally treated creatinine/carbohydrate mixtures by means of hydrophilic liquid interaction chromatography (HILIC), a total of nine N-(1-methyl-4-oxoimidazolidin-2-ylidene)-alpha-amino acids were identified by means of LC-MS, LC-TOF-MS, and 1D/2D NMR experiments. Six of the nine creatinine glycation products were previously not reported in the literature. Whereas creatinine exhibited a bitter taste, none of the N-(1-methyl-4-oxoimidazolidin-2-ylidene)-alpha-amino acids imparted any intrinsic taste activity up to levels of 10 mmol/L (in water). Depending strongly on their chemical structure, these N-(1-methyl-4-oxoimidazolidin-2-ylidene)-alpha-amino acids induced a thick-sour, mouthdrying orosensation and mouthfulness enhancement when evaluated in model broth with recognition thresholds ranging from 31 to {\textgreater}1000 mumol/L.     «

Recent investigations led to the discovery of N-(1-methyl-4-oxoimidazolidin-2-ylidene)aminopropionic acid as a taste modulator enhancing the typical thick-sour mouthdryness and mouthfulness imparted by stewed beef juice. In the present study, systematic model reactions were targeted toward the generation of a series of N-(1-methyl-4-oxoimidazolidin-2-ylidene)-alpha-amino acids by Maillard-type reactions between creatinine and ribose, glucose, methylglyoxal, or glyoxal, respectively. By applicati...     »