130015-96-2

Upstream product

• 3162-96-7 methyl 4,6-O-benzylidene-α-D-glucopyranoside 
• 13734-34-4 N-tert-butoxycarbonyl-L-phenylalanine 
• 98931-42-1 (S)-2-tert-Butoxycarbonylamino-3-phenyl-propionic acid (4aR,6S,7R,8S,8aR)-7-((S)-2-tert-butoxycarbonylamino-3-phenyl-propionyloxy)-6-methoxy-2-phenyl-hexahydro-pyrano[3,2-d][1,3]dioxin-8-yl ester 
• 130015-88-2 (S)-2-Amino-3-phenyl-propionic acid (2S,3R,4S,5R,6R)-3-((S)-2-amino-3-phenyl-propionyloxy)-5-hydroxy-6-hydroxymethyl-2-methoxy-tetrahydro-pyran-4-yl ester; hydrochloride 
• 3162-96-7 methyl 4,6-O-benzylidene-α-D-glucopyranoside 
• 130015-92-8 methyl 2,3-di-O-(L-phenylalanyl-L-phenylalanyl)-α-D-glucopyranoside 
• 13122-90-2 Boc-Phe-Phe-OH 

Relevant academic research and scientific papers

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

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.

Methyl 2,3-Di-O-(L-α-aminobutyryl)-α-D-glucopyranoside, a New Sweet Substance, and Tastes of Related Compounds of Neutral Amino Acids and D-Glucose Derivatives

Methyl 2,3-di-O-(L-phenylalanyl)-α-D-glucopyranoside and other O-aminoacyl sugars composed of neutral amino acids were synthesized to discover their tastes.Among them, phenylalanine derivatives were strongly bitter the bitterness of methyl 2,3-di-O-(L-ph