Rubemamine and Rubescenamine, Two Naturally Occurring N-Cinnamoyl Phenethylamines with Umami-Taste-Modulating Properties-Reference-Cited by-同舟云学术

Rubemamine and Rubescenamine, Two Naturally Occurring N-Cinnamoyl Phenethylamines with Umami-Taste-Modulating Properties

Published:2015-09-24 Issue:39 Volume:63 Page:8694-8704
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Backes Michael¹,Obst Katja¹,Bojahr Juliane²,Thorhauer Anika²,Roudnitzky Natacha²,Paetz Susanne¹,Reichelt Katharina V.¹,Krammer Gerhard E.¹,Meyerhof Wolfgang²,Ley Jakob P.¹

Affiliation:

1. Symrise AG, Flavors Division, Research & Technology, P.O. Box 1253, 37603 Holzminden, Germany

2. German Institute of Human Nutrition Potsdam-Rehbrücke, Department of Molecular Genetics, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany

Funder

Bundesministerium für Bildung und Forschung

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b04402

Reference49 articles.

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

2. The Synergistic Taste Effect of Monosodium Glutamate and Disodium 5'-Inosinate

3. An amino-acid taste receptor

4. Mammalian Sweet Taste Receptors

5. Genetic Labeling of Tas1r1 and Tas2r131 Taste Receptor Cells in Mice

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