Purine 5’‐Ribonucleotide‐ <scp>l</scp> ‐Glutamate Hybrids As Potential Tools To Investigate The Mechanism Of <i>Umami</i> Taste Reception-Reference-Cited by-同舟云学术

Purine 5’‐Ribonucleotide‐ l ‐Glutamate Hybrids As Potential Tools To Investigate The Mechanism Of Umami Taste Reception

Published:2022-12 Issue:45 Volume:7 Page:
ISSN:2365-6549
Container-title:ChemistrySelect
language:en
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Author:

Morelli Carlo F.¹^ORCID,Pappalardo Valeria²,Brockhoff Anne³,Pieraccini Stefano¹,Sironi Maurizio¹,Sangiorgio Sara¹,Scarabattoli Letizia¹,Speranza Giovanna¹,Rabuffetti Marco¹^ORCID

Affiliation:

1. University of Milan Via Golgi 19 20133 Milan Italy

2. Istituto di Scienze e Tecnologie Chimiche “Giulio Natta” (SCITEC) Consiglio Nazionale delle Ricerche (CNR) Via Golgi 19 20133 Milan Italy

3. Department of Molecular Genetics German Institute of Human Nutrition Potsdam-Rehbrücke (DIfE) Arthur-Scheunert-Allee 114–116 14558 Nuthetal Germany

Publisher

Wiley

Subject

General Chemistry

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/slct.202204123

Reference23 articles.

1. Sweet and Umami Taste: Natural Products, Their Chemosensory Targets, and Beyond

2. Moleküle und biologische Mechanismen des Süß- und Umamigeschmacks

3. Progresses on processing methods of umami substances: A review

4. Studies on Umami Taste. Synthesis of New Guanosine 5′-Phosphate Derivatives and Their Synergistic Effect with Monosodium Glutamate

5. Study on umami taste: the MSG taste-enhancing activity of N2-alkyl and N2-alkanoyl-5′-guanylic acids having a sulfoxide group inside the N2-substituent

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