Mechanism for the bitter tasting potency of peptides using O-aminoacyl sugars as model compounds.

DOI: 10.1271/bbb1961.54.1401

Source and publish data:

Agricultural and biological chemistry p. 1401 - 1409 (1990)

Update date:2022-09-26

Topics:

Authors:

Tamura Tamura

Miyoshi Miyoshi

Mori Mori

Kinomura

Kawaguchi

Ishibashi

Okai Okai

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Article abstract of DOI:10.1271/bbb1961.54.1401

In order to study the role of hydrophobicity in bitter peptides, several O-aminoacyl sugars, in which amino acids or peptides were attached to the 2- and 3-position of methyl alpha-D-glucopyranoside, were synthesized and sensory analyses were carried out.

Full text of DOI:10.1271/bbb1961.54.1401

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