Design, synthesis, and taste evaluation of a high-intensity umami-imparting oxazole-based compound

Bioscience, Biotechnology and Biochemistry

Volumn 81, Issue 9, 2017, Pages 1690-1698

  Amino, Yusuke ^a   Tahara, Yu ki ^a   Yamada, Kei ^a   Nakazawa, Masakazu ^a   Tagami, Uno ^a   Tajima, Takaho ^a   Kuroda, Motonaka ^a  

^a AJINOMOTO CO INC   (Japan)

Author keywords

N cinnamoyl amine; Structure optimization; Taste evaluation; Time intensity method; Umami

Indexed keywords

HYDROPHOBICITY; PYRIDINE; STRUCTURAL OPTIMIZATION;

DIFFERENT CLASS; LINEAR STRUCTURES; MONOSODIUM GLUTAMATE; PHARMACOPHORE MODELING; STRUCTURE OPTIMIZATION; TASTE EVALUATION; TIME-INTENSITY METHOD; UMAMI;

LEAD COMPOUNDS;

FLAVORING AGENT; OXAZOLE DERIVATIVE;

ADULT; CHEMICAL PHENOMENA; CHEMISTRY; CONFORMATION; DRUG DESIGN; DRUG EFFECTS; HUMAN; MALE; MIDDLE AGED; MOLECULAR MODEL; STRUCTURE ACTIVITY RELATION; SYNTHESIS; TASTE;

ADULT; CHEMISTRY TECHNIQUES, SYNTHETIC; DRUG DESIGN; FLAVORING AGENTS; HUMANS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MALE; MIDDLE AGED; MODELS, MOLECULAR; MOLECULAR CONFORMATION; OXAZOLES; STRUCTURE-ACTIVITY RELATIONSHIP; TASTE;

EID: 85026920337     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1080/09168451.2017.1345613     Document Type: Article

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