| Autor: |
Hartl, Daniela M., Frank, Oliver, Hänel, Victoria S., Heigl, Vinzenz, Dawid, Corinna, Hofmann, Thomas F. |
| Zdroj: |
Journal of Agricultural and Food Chemistry; 20240101, Issue: Preprints |
| Abstrakt: |
Several compounds with taste-modulating properties have been investigated, improving the taste impression without having a pronounced intrinsic taste. The best-known representatives of umami taste-modulating compounds are ribonucleotides and their derivatives. Especially the thio derivatives showed high taste-modulating potential in structure–activity relationship investigations. Therefore, this study focuses on the formation of guanosine 5′-monophosphate derivatives consisting of Maillard-type generated compounds like the aroma-active thiols (2-methyl-3-furanthiol, 3-mercapto-2-pentanone, 2-furfurylthiol) and formaldehyde to gain insights into the potential of combinations of taste and aroma-active compounds. One literature-known (N2-(furfurylthiomethyl)-guanosine 5′-monophosphate) and three new derivatives (N2-(2-methyl-1-furylthiomethyl)-guanosine 5′-monophosphate, N2-((5-hydroxymethyl)-2-methyl-1-furylthiomethyl)-guanosine 5′-monophosphate, N2-((2-pentanon-1-yl)thiomethyl)-guanosine 5′-monophosphate) were successfully produced using green natural deep eutectic solvents and isolated, and their structures were completely elucidated. Besides the intrinsic taste properties, the kokumi and umami taste-modulating effects of the four derivatives were evaluated via psychophysical investigations, ranging from 19 to 22 μmol/L. |
| Databáze: |
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