130016-01-2

Upstream product

• 13122-90-2 Boc-Phe-Phe-OH 
• 130033-99-7 (2-tert-Butoxycarbonylamino-acetylamino)-acetic acid (2S,3R,4S,5R,6R)-3-[2-(2-tert-butoxycarbonylamino-acetylamino)-acetoxy]-5-hydroxy-6-hydroxymethyl-2-methoxy-tetrahydro-pyran-4-yl ester 
• 3162-96-7 methyl 4,6-O-benzylidene-α-D-glucopyranoside 
• 100484-43-3 tert-Butoxycarbonylamino-acetic acid (4aR,6S,7R,8S,8aR)-7-(2-tert-butoxycarbonylamino-acetoxy)-6-methoxy-2-phenyl-hexahydro-pyrano[3,2-d][1,3]dioxin-8-yl ester 
• 95068-83-0 Amino-acetic acid (2S,3R,4S,5R,6R)-3-(2-amino-acetoxy)-5-hydroxy-6-hydroxymethyl-2-methoxy-tetrahydro-pyran-4-yl ester; hydrochloride 

Downstream Products

• 130015-99-5 C₅₁H₆₂N₈O₁₄*2ClH 

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.