Racemic and enantiopure synthesis and physicochemical characterization of the novel taste enhancer N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol inner salt

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 14, 2003, Pages 4040-4045

  Villard, Renaud ^a   Robert, Fabien ^a   Blank, Imre ^a   Bernardinelli, Gérald ^b   Soldo, Tomislav ^c   Hofmann, Thomas ^d  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b Laboratoire de Cristallographie   (Switzerland)

^c DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

^d UNIVERSITY OF MÜNSTER   (Germany)

Author keywords

Alapyridaine; Crystal structure; Maillard reaction; Pyridinium betaines; Taste enhancer; X ray diffraction

Indexed keywords

5 HYDROXYMETHYLFURFURAL; ALANINE; ALAPYRIDAINE; HYDROGEN; IMINE; N (1 CARBOXYETHYL) 6 (HYDROXYMETHYL)PYRIDINIUM 3 OL; NICKEL; PHENOL DERIVATIVE; POLYMER; PYRIDINIUM DERIVATIVE; UNCLASSIFIED DRUG;

ALKALINITY; AMINATION; ARTICLE; CHEMICAL STRUCTURE; CRYSTAL STRUCTURE; ENANTIOMER; HYDROGEN BOND; OXIDATION; PHYSICAL CHEMISTRY; RACEMIC MIXTURE; REACTION ANALYSIS; REDUCTION; STRUCTURE ANALYSIS; SYNTHESIS; TASTE; X RAY DIFFRACTION;

ALANINE; CRYSTALLIZATION; CRYSTALLOGRAPHY, X-RAY; HEAT; HYDROGEN-ION CONCENTRATION; ISOMERISM; MAGNETIC RESONANCE SPECTROSCOPY; MODELS, MOLECULAR; OXIDATION-REDUCTION; OXYGEN; PYRIDINES; SODIUM;

EID: 0038691751     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034246+     Document Type: Article

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