サリシンにグルコース付加とその呈味変化

概要

論文の詳細を見る
α-Oligoglucosides of salicin, which had glucose residues attached to the glucose residue of salicin with α-1, 4-glucosidic linkages, were prepared by the use of a cyclodextrin glucoSyltransferase. Effects of the additional glucose residues on the bitter taste of salicin were studied. The addition of glucos.e appeared to weaken the bitter taste significantly and the threshold values for the bitter taste seemed to increase as the number of glucose residues attached increas.d.
園田学園女子大学の論文
1978-10-30