Article

Structures, orosensory activity, and T1R1/T1R3 receptor activation of amides generated by lactone aminolysis using food-related processing conditions

2013-07-01

Abstract excerpt

Aimed at the discovery of taste-active and taste-enhancing compounds formed upon food processing, a total of 16 amides were generated by aminolysis of odor-active lactones under kitchen-like, soft processing conditions using the food-related solvents ethanol, medium-chained triglycerides, and sunflower oil, respectively. Human sensory studies revealed a bitter or pungent intrinsic taste of these amides, among whic...

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Literature Corpus work: ce19159f-f123-5001-bfbe-c9ba4d68c514
DOI: 10.1007/s00217-013-2028-4

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