2024-03-28T20:41:42Z
https://soar-ir.repo.nii.ac.jp/oai
oai:soar-ir.repo.nii.ac.jp:00010621
2023-01-06T02:28:06Z
1016:1018:1019:1041
アルドキシム誘導体の合成とその呈味第2報
Synthesis of Aldoxime Derivatives and Taste Evaluation, Part II
Kawakami, A
Kayahara, H
Okutani, Y
Tadasa, K
sweetener
Perillartine
peptide
aldoxime
The sweet taste evaluation of peptide aldoximes was investigated. Many derivatives were synthesized by introducing aldoxime group into the carboxyl terminal of amino acids or peptides. N-substituted hydrophobic amino acid or N-substituted aminoacyl-glycine were used as the materials to replace the terpenoid backbone of perillartine. On sensory evaluation, some of these derivatives exhibited sweetness. The maximum sweetness was found in compounds with Z-aminoacyl aldoximes. Sweetness is subjective and dependent upon a number of factors such as steric hindrance of N-protecting groups, solubility in water, concentration of sweetener and other interfering ingredients in the product.
Article
信州大学農学部紀要. 30(1): 33-40 (1993)
journal article
信州大学農学部
1993-07-30
application/pdf
信州大学農学部紀要
1
30
33
40
0583-0621
AN00121352
https://soar-ir.repo.nii.ac.jp/record/10621/files/v30n01_06.pdf
eng