New Umami Amides: Structure–Taste Relationship Studies of Cinnamic Acid Derived Amides and the Natural Occurrence of an Intense Umami Amide in <i>Zanthoxylum piperitum</i>
作者:Eric Frerot、Nathalie Neirynck、Isabelle Cayeux、Yoyo Hui-Juan Yuan、Yong-Ming Yuan
DOI:10.1021/acs.jafc.5b02359
日期:2015.8.19
A series of aromatic amides were synthesized from various acids and amines selected from naturally occurring structural frameworks. These synthetic amides were evaluated for umami taste in comparison with monosodium glutamate. The effect of the substitution pattern of both the acid and the amine parts on umami taste was investigated. The only intensely umami-tasting amides were those made from 3,4-dimethoxycinnamic
由选自天然结构框架的各种酸和胺合成了一系列芳族酰胺。与谷氨酸钠相比,评估了这些合成酰胺的鲜味。研究了酸和胺部分的取代方式对鲜味的影响。唯一强烈的鲜味酰胺是由3,4-二甲氧基肉桂酸制成的酰胺。胺部分对结构变化更耐受。带有烷基或烷氧基取代的苯乙胺残基的酰胺在水中以20 ppm的溶液显示出纯净的鲜味。随后使用超高效液相色谱仪和高四极杆Orbitrap质谱仪(UPLC / MS)来显示这些酰胺的天然存在。(E)-3-(3,4-二甲氧基苯基)-N-(4-甲氧基苯乙基)丙烯酰胺显示在花椒科的根和茎中,该花科是在韩国,日本和中国生长的芸香科植物。