Comparative taste dilution analysis cTDA

Ottinger el al.2S6 have applied their comparative taste dilution analysis (cTDA) to examine the extractable products from heated aqueous D-glucose and L-alanine that were not solvent-extractable. One HPLC fraction proved to be a strong sweetness enhancer. It was isolated and submitted to LC-MS and NMR, both ID and 2D the results, together with its synthesis from HMF and alanine, unequivocally identified it as the inner salt of /V-( I -carboxycthyl)-6-(hydroxy-methyl)pyridinium-3-ol (alapyridaine, Structure 45). It has no taste on its own, which in many applications would be an advantage. Depending on the pH, it lowers the detection threshold of sweet sugars, amino acids, and aspartame, the... 

H. Ottinger, T. Soldo, and T. Hofmann, Discovery and structure determination of a novel Maillard-derived sweetness enhancer by application of the comparative taste dilution analysis (cTDA), J. Agric. Food Chem., 2003, 51, 1035-1041. 

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See also in sourсe #XX -- [ ]

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