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Aminoacyl sugars

Bitterness of 0-Aminoacyl Sugars Containing Hydrophobic Amino Acids. Hydrophobic amino acids are known to produce a bitterness. Therefore, we... [Pg.159]

Bitterness of 0-Aminoacyl Sugars Containing Peptides Composed of Valine or Phenylalanine. Since hydrophobicity of the amino acid moiety seemed to be an important key for bitterness of 0-aminoacyl sugars, we then prepared O-... [Pg.159]

Table I. Tastes of 0-Aminoacyl Sugars Containing Two Hydrophobic Amino Acids or Peptides... Table I. Tastes of 0-Aminoacyl Sugars Containing Two Hydrophobic Amino Acids or Peptides...
In order to confirm this idea, we prepared three 0-aminoacyl sugars containing three different peptides which have the same hydrophobicity. All peptides were composed of two phenylalanine and glycine residues. Hydrophobicity of side chain of... [Pg.160]

Table II. Sensory Analysis of 0-Aminoacyl Sugars and Peptides Composed of Valine Residues... Table II. Sensory Analysis of 0-Aminoacyl Sugars and Peptides Composed of Valine Residues...
Taste Variation of 0-Aminoacyl Sugars Containing Alanyl Residues. [Pg.164]

Several 0-aminoacyl sugars were prepared to study a relationship between taste and chemical structure. Methyl a-D-glucopyranoside, methyl a-D-galactopyranoside and methyl a-D-mannopyranoside were selected as sugar skeletons. As basic amino acids, esters of lysine, ornithine, a,Y-diaminobutyric acid, and a,p-diaminopropionic acid were introduced into 2-0-, 3-0-, and 4-0- positions of sugars leaving only 6-hydroxyl group free. The results of sensory analysis are list in Table VI. O-... [Pg.165]

Table VIII. Saltiness of 0-Aminoacyl Sugar M on Adding NaCl... Table VIII. Saltiness of 0-Aminoacyl Sugar M on Adding NaCl...
Of course, we do not think that we have completely solved the puzzle of the taste tetrahedron. We are still studying saltiness of 0-aminoacyl sugars although we have not found even a piece of the answer to a saltiness mechanism for these compounds. The most serious problem, which we have to solve first, is why we have been unable to design 0-aminoacyl sugars fiom which salty potency is stronger than that of sodium... [Pg.168]

AH-B theory, description, 28 Alanyl-containing 0-aminoacyl sugars, taste variation, 164r Alcohol fermentation, koji autolytical, 206/207... [Pg.341]

Aminoacyl sugars composition and function, 158 molecular design of flavor compounds, 159-168... [Pg.341]

Basic amino acid containing 0-aminoacyl sugars, saltiness, 165-167 Basic amino acid peptides, taste,... [Pg.342]

See other pages where Aminoacyl sugars is mentioned: [Pg.158]    [Pg.158]    [Pg.160]    [Pg.160]    [Pg.161]    [Pg.163]    [Pg.164]    [Pg.164]    [Pg.165]    [Pg.166]    [Pg.167]    [Pg.167]    [Pg.168]    [Pg.345]   
See also in sourсe #XX -- [ Pg.158 , Pg.159 , Pg.160 , Pg.161 , Pg.162 , Pg.163 , Pg.164 , Pg.165 , Pg.166 , Pg.167 ]



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Aminoacylation

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