Activity-guided identification of (S)-malic acid 1-O-D-glucopyranoside (morelid) and γ-aminobutyric acid as contributors to umami taste and mouth-drying oral sensation of morel mushrooms (Morchella deliciosa Fr.)

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 10, 2005, Pages 4149-4156

  Rotzoll, Nina ^a   Dunkel, Andreas ^b   Hofmann, Thomas ^b  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

^b UNIVERSITY OF MÜNSTER   (Germany)

Author keywords

aminobutyric acid; (S) malic acid 1 O D glucopyranoside; Morelid; Mouth drying; Mushrooms; Taste dilution analysis; Umami

Indexed keywords

BASIDIOMYCOTA; MORCHELLA;

(S) MALIC ACID 1 O D GLUCOPYRANOSIDE; (S)-MALIC ACID 1-O-D-GLUCOPYRANOSIDE; 4 AMINOBUTYRIC ACID; MALIC ACID DERIVATIVE; MONOSACCHARIDE;

ARTICLE; ASCOMYCETES; CHEMICALLY INDUCED DISORDER; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; TASTE; XEROSTOMIA;

ASCOMYCOTA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; GAMMA-AMINOBUTYRIC ACID; HUMANS; MAGNETIC RESONANCE SPECTROSCOPY; MALATES; MASS SPECTROMETRY; MONOSACCHARIDES; TASTE; XEROSTOMIA;

EID: 20844448925     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050056i     Document Type: Article

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