Human taste and umami receptor responses to chemosensorica generated by maillard-type N 2-Alkyl- and N 2-arylthiomethylation of guanosine 5'-monophosphates

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 47, 2014, Pages 11429-11440

  Suess, Barbara ^a   Brockhoff, Anne ^b   Degenhardt, Andreas ^a   Billmayer, Sylvia ^a   Meyerhof, Wolfgang ^b   Hofmann, Thomas ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b GERMAN INSTITUTE OF HUMAN NUTRITION   (Germany)

Author keywords

chemosensorica; guanosine 5' monophosphate; Maillard reaction; taste enhancer; umami

Indexed keywords

AMINO ACIDS;

CHEMOSENSORICA; MAILLARD REACTION; MONOPHOSPHATES; TASTE ENHANCER; UMAMI;

NUCLEOTIDES;

G PROTEIN COUPLED RECEPTOR; GLUTAMATE SODIUM; GUANOSINE PHOSPHATE; SULFIDE; TASTE RECEPTORS, TYPE 1;

ADULT; ANALOGS AND DERIVATIVES; CHEMISTRY; FEMALE; GLYCATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; MALE; METABOLISM; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHYSIOLOGY; TANDEM MASS SPECTROMETRY; TASTE; YOUNG ADULT;

ADULT; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FEMALE; GUANOSINE MONOPHOSPHATE; HUMANS; MAGNETIC RESONANCE SPECTROSCOPY; MAILLARD REACTION; MALE; RECEPTORS, G-PROTEIN-COUPLED; SODIUM GLUTAMATE; SULFIDES; TANDEM MASS SPECTROMETRY; TASTE; YOUNG ADULT;

EID: 84914126798     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf504686s     Document Type: Article

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