Discovery of N2-(1-Carboxyethyl)guanosine 50-monophosphate as an umami-enhancing maillard-modified nucleotide in yeast extracts

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 19, 2010, Pages 10614-10622

  Festring, Daniel ^a   Hofmann, Thomas ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

N2 (1 carboxyethyl)guanosine 5' monophosphate; Taste dilution analysis; Taste enhancer; Umami; Yeast

Indexed keywords

CD SPECTROSCOPY; DIASTEREOMERS; DIHYDROXYACETONE; GLYCATION; GUANOSINES; ION-PAIR CHROMATOGRAPHY; L-GLUTAMATE; LC-MS/MS; MAILLARD; MODEL EXPERIMENTS; MODIFIED NUCLEOTIDES; MONOPHOSPHATES; RECOGNITION THRESHOLD; SENSORY-GUIDED; TASTE DILUTION ANALYSIS; TASTE ENHANCER; UMAMI; YEAST EXTRACTS;

CHROMATOGRAPHY; ION CHROMATOGRAPHY; NUCLEOTIDES;

YEAST;

DRUG DERIVATIVE; FLAVORING AGENT; GUANOSINE PHOSPHATE; N(2) (1 CARBOXYETHYL)GUANOSINE 5' MONOPHOSPHATE; N(2)-(1-CARBOXYETHYL)GUANOSINE 5'-MONOPHOSPHATE;

ADULT; ARTICLE; CHEMISTRY; FEMALE; FRACTIONATION; GLYCATION; HUMAN; MALE; SACCHAROMYCES CEREVISIAE; STEREOISOMERISM; TASTE;

5'-GUANYLIC ACID; ADULT; CHEMICAL FRACTIONATION; FEMALE; FLAVORING AGENTS; HUMANS; MAILLARD REACTION; MALE; SACCHAROMYCES CEREVISIAE; STEREOISOMERISM; TASTE;

EID: 78049234356     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102899j     Document Type: Article

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