Systematic studies on the chemical structure and umami enhancing activity of maillard-modified guanosine 5′-monophosphates

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 2, 2011, Pages 665-676

  Festring, Daniel ^a   Hofmann, Thomas ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

guanosine 5 monophosphate; Maillard reaction; Taste; taste enhancement; umami

Indexed keywords

MAILLARD REACTION; MONOPHOSPHATES; TASTE; TASTE ENHANCEMENT; UMAMI;

AMINO ACIDS; BINDING SITES; CHEMICAL REACTIONS; GLUCOSE; ISOMERS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; STEREOCHEMISTRY;

BIOMOLECULES;

GUANOSINE PHOSPHATE;

ADULT; ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; FEMALE; GLYCATION; HUMAN; MALE; TASTE;

5'-GUANYLIC ACID; ADULT; FEMALE; HUMANS; MAILLARD REACTION; MALE; MOLECULAR STRUCTURE; TASTE; YOUNG ADULT;

EID: 78751487557     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf103849e     Document Type: Article

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