The Structure-Taste Relationships of the Dipeptide Esters Composed of L-Aspartic Acid and β-Hydroxy Amino Acids
作者:Yasuo Ariyoshi、Naohiko Yasuda、Tetsuo Yamatani
DOI:10.1246/bcsj.47.326
日期:1974.2
group to the degree of sweetness of aspartyl dipeptides, we have synthesized a number of α-L-aspartyl dipeptides, such as the esters of α-L-aspartyl-L-hydroxynorleucine (16 and 17), -O-acyl-L-serine (18–21), -D-serine (22–28), -D-threonine (30–36), and -D-allothreonine (37–43); their sweetness potencies were compared with those of the corresponding dipeptides without a hydroxyl group. It has been found