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  1. 070 農学部, 大学院農学研究科
  2. 0702 紀要 ・刊行物
  3. 07021 信州大学農学部紀要
  4. Vol. 30

Synthesis of Aldoxime Derivatives and Taste Evaluation, Part II

http://hdl.handle.net/10091/828
8a7130b7-84f5-46e6-9277-456a96e11958
名前 / ファイル ライセンス アクション
v30n01_06.pdf v30n01_06.pdf (302.5 kB)
Item type 学術雑誌論文 / Journal Article(1)
公開日 2007-12-28
タイトル
タイトル Synthesis of Aldoxime Derivatives and Taste Evaluation, Part II
言語
言語 eng
キーワード
主題Scheme Other
主題 sweetener
キーワード
主題Scheme Other
主題 Perillartine
キーワード
主題Scheme Other
主題 peptide
キーワード
主題Scheme Other
主題 aldoxime
資源タイプ
資源 http://purl.org/coar/resource_type/c_6501
タイプ journal article
その他(別言語等)のタイトル
その他のタイトル アルドキシム誘導体の合成とその呈味第2報
著者 Kawakami, A

× Kawakami, A

WEKO 33553

Kawakami, A

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Kayahara, H

× Kayahara, H

WEKO 33554

Kayahara, H

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Okutani, Y

× Okutani, Y

WEKO 33555

Okutani, Y

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Tadasa, K

× Tadasa, K

WEKO 33556

Tadasa, K

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出版者
出版者 信州大学農学部
引用
内容記述タイプ Other
内容記述 信州大学農学部紀要. 30(1): 33-40 (1993)
書誌情報 信州大学農学部紀要

巻 30, 号 1, p. 33-40, 発行日 1993-07-30
抄録
内容記述タイプ Abstract
内容記述 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.
資源タイプ(コンテンツの種類)
内容記述タイプ Other
内容記述 Article
ISSN
収録物識別子タイプ ISSN
収録物識別子 0583-0621
書誌レコードID
収録物識別子タイプ NCID
収録物識別子 AN00121352
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