アルドキシム誘導体の合成とその呈味-2-〔英文〕

概要

論文の詳細を見る
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.
信州大学農学部の論文
1993-07-00