Amines, taste

Crystals, mp 146-147. Slight, characteristic, amine taste. Potency — 1100 units/mg (as compared to 1670 units/mg of penicillin G sodium). Very slightly sol in water (0.1 w/v at W). Solutions of 1000 units/ml approach the limits of aq soly, This degree of soly may be compared with that of procaine penicillin, approx 4000 units/ml and that of benzathine penicillin, approx 200 units/ml. therap cat Antibacterial. therap cat (vet) Antibacterial. 

Demjanov rearrangement org chem A structural rearrangement that accompanies treatment of certain primary aliphatic amines with nitrous acid the amine will undergo a ring contraction or expansion. dem ya-nof re-3 ran -m3nt) denaturant chem An inert, bad-tasting, or poisonous chemical substance added to a product such as ethyl alcohol to make it unfit for human consumption. de na-chs rsnt ... 

We also recognized that compound 5 possessed a very acidic proton on the amine nitrogen and that many known compounds that exhibit odor and taste contain acidic SH, OH, or NH protons. We thought it desirable to replace the proton on the amine with an... 

The spiroacetal morpholine work of Scheme 38 subsequently inspired research on the preparation of a novel family of morpholino-glycosides from sucrose via lead tetraacetate cleavage and reductive amination (Scheme 40). Significantly, the latter work, which was done with the present author, unveiled a completely new structural class of sweeteners, more intense than sucrose but having a similar taste profile. 

In 2004, Ley et al. [45] showed a stereoselective enzymatic synthesis of cis-pellitorine [N-isobutyldeca-(2 ,4Z)-dienamide], a taste-active alkamide naturally occurring in tarragon. The reactants were ethyl ( ,Z)-2,4-decadienoate— the pear ester described before—and isobutyl amine. The reaction is catalysed by lipase type B from Candida antarctica (commercially available), which shows a remarkable selectivity towards the 2 ,4Z ester. The yield was about 80%. 

Alkaloids are basic in nature, and form water soluble salts with mineral acids. In fact, one or more nitrogen atoms that are present in an alkaloid, typically as 1°, 2° or 3° amines, contribute to the basicity of the alkaloid. The degree of basicity varies considerably, depending on the structure of the molecule, and presence and location of the functional groups. Most alkaloids are crystalline solids and are bitter in taste. 

The taste of cheese is concentrated in the water-soluble fraction (peptides, amino acids, organic acids, amines, NaCl) while the aroma is mainly in the volatile fraction. Initially, it was believed that cheese flavour was due to one... 

Covalent compounds generally have higher vapor pressure than ionic compounds. The fishy smell of fish arises from amines in the fish. Explain why squeezing lemon (which is acidic) onto fish reduces the fishy smell (and taste). 

Alitame [L- -aspartyl-/V-(2,2,4,4-tetramethyl-3-thioethanyl)-D-alaninamide] is an amino acid-based sweetener developed by Pfizer from L-aspartic acid, D-alanine, and an amine 2,2,4,4-tetraethylthioethanyl amine (Fig. 1). Its formula is CI4H2504N3S with a molecular weight of 331.06. It is produced under the brand name Aclame . It is a crystalline, odorless, nonhygro-scopic powder that is soluble in water (130 g/L at pH 5.6) and alcohol and significantly more stable than aspartame (Table 1). Alitame is 2000 times as sweet as sucrose and has a clean, sweet taste, with no unpleasant aftertaste. It blends with other sweeteners, such as acesulfame-K, saccharin, and cyclamate, to maximize the quality of sweetness (3,7-9). 

Contrary to sweet taste, the occurrence of bitter taste only depends on the ammonium group, corresponding to an electrophilic contact (Table IV). On transition from the amino acid to the corresponding amine, c... decreases. 

Spices impart aroma, colour and taste to food preparations and sometimes mask undesirable odours. Volatile oils give the aroma, and oleoresins impart the taste. Aroma compounds play a significant role in the production of flavourants, which are used in the food industry to flavour, improve and increase the appeal of their products. They are classified by functional groups, e.g. alcohols, aldehydes, amines, esters, ethers, ketones, terpenes, thiols and other miscellaneous compounds. In spices, the volatile oils constitute these components (Zachariah, 1995 Menon, 2000). 

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