Structural Analogues of Homoeriodictyol as Flavor Modifiers. Part III: Short Chain Gingerdione Derivatives
作者:Jakob P. Ley、Susanne Paetz、Maria Blings、Petra Hoffmann-Lücke、Heinz-Jürgen Bertram、Gerhard E. Krammer
DOI:10.1021/jf8006536
日期:2008.8.1
In order to find new flavor modifiers, various short chain gingerdione derivatives were synthesized as structural analogues of the known bitter masker homoeriodictyol and evaluated by a sensory panel for masking and sweetness enhancing activities. 1-(4-Hydroxy-3-methoxyphenyl)hexa-3,5-dione ([2]-gingerdione) and the homologue 1-(4-hydroxy-3-methoxyphenyl)hepta-3,5-dione ([3]-gingerdione) at concentration
为了找到新的风味改良剂,合成了多种短链姜二酮衍生物,作为已知苦味掩蔽剂高顺二醇的结构类似物,并由感官小组对其掩盖和甜味增强活性进行了评估。1-(4-羟基-3-甲氧基苯基)六-3,5-二酮([2]-姜二酮)和同系物1-(4-羟基-3-甲氧基苯基)庚-3,5-二酮([3] -姜二酮)浓度范围为50-500 mg kg(-1)对500 mg kg(-1)咖啡因水溶液的苦味显示出最有希望的20-30%的掩盖活性。另外,这两种化合物都能够将5 mg kg(-1)奎宁溶液的苦味降低约20%。但是,水杨酸,模型肽H-Leu-Trp-OH和KCl溶液的苦味并未减少。而对于苦味掩盖活性而言,香草基部分似乎很重要,一些测试的异香草基异构体显示出有趣的增甜效果,而没有表现出明显的固有甜度。100 mg kg(-1)的异构体1-(3-羟基-4-甲氧基苯基)六-3,5-二酮([2]-异姜二酮)显着而协同地增加了5的甜味27%