94588-27-9Relevant academic research and scientific papers
Specific eatable taste modifiers
-
, (2008/06/13)
Ingestible compounds which are substantially tasteless and which have been found to be effective reducers or eliminators of undesirable tastes for eatables.
An Enhancing Effect on the Saltiness of Sodium Chloride of Added Amino Acids and Their Esters
Tamura, Masahiro,Seki, Takashi,Kawasaki, Yoshihiro,Tada, Makoto,Kikuchi, Eiichi,Okai, Hideo
, p. 1625 - 1634 (2007/10/02)
In a search for new salty compounds, sensory analyses of ornithyl-β-alanine (OBA), some amino acid methyl ester hydrochlorides and most amino acids were carried out.OBA was found not only to exhibit saltiness in the presence of a small excess of hydrogen
