Systematic studies of structure and physiological activity of alapyridaine. A novel food-born taste enhancer

Molecular Nutrition and Food Research

Volumn 48, Issue 4, 2004, Pages 270-281

  Soldo, Tomislav ^a   Frank, Oliver ^b   Ottinger, Harald ^a   Hofmann, Thomas ^b  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

^b UNIVERSITY OF MÜNSTER   (Germany)

Author keywords

1 (1 Carboxyethyl) 5 hydroxy 2 (hydroxymethy) pyridinium inner salt; Alapyridaine; Maillard reaction; Taste enhancer; Umami

Indexed keywords

ALAPYRIDAINE; AMINO ACID; BENZYL DERIVATIVE; FLAVORING AGENT; FURAN DERIVATIVE; GLYCINE; NITROGEN; PYRIDINIUM DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL MODIFICATION; CHEMICAL STRUCTURE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE; PURIFICATION; SYNTHESIS; TASTE;

ALANINE; AMINO ACIDS; CARBOHYDRATES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, LIQUID; FLAVORING AGENTS; HUMANS; MAGNETIC RESONANCE SPECTROSCOPY; MASS SPECTROMETRY; MOLECULAR STRUCTURE; PYRIDINES; STRUCTURE-ACTIVITY RELATIONSHIP; TASTE;

INSERTION SEQUENCES;

EID: 9944237731     PISSN: 16134125     EISSN: None     Source Type: Journal    
DOI: 10.1002/mnfr.200400025     Document Type: Article

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