Human Taste and Umami Receptor Responses to Chemosensorica Generated by Maillard-type N2-Alkyl- and N2-Arylthiomethylation of Guanosine 5′-Monophosphates-Reference-Cited by-同舟云学术

Human Taste and Umami Receptor Responses to Chemosensorica Generated by Maillard-type N2-Alkyl- and N2-Arylthiomethylation of Guanosine 5′-Monophosphates

Published:2014-11-17 Issue:47 Volume:62 Page:11429-11440
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Suess Barbara¹,Brockhoff Anne²,Degenhardt Andreas¹,Billmayer Sylvia¹,Meyerhof Wolfgang²,Hofmann Thomas¹

Affiliation:

1. Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Straße 34, D-85354 Freising-Weihenstephan, Germany

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

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf504686s

Reference26 articles.

1. New Seasonings

2. Human receptors for sweet and umami taste

3. An amino-acid taste receptor

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

5. Molecular mechanism for the umami taste synergism

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