CN109311927A - 作为风味分子的糖-二肽轭合物 - Google Patents
作为风味分子的糖-二肽轭合物 Download PDFInfo
- Publication number
- CN109311927A CN109311927A CN201780037101.8A CN201780037101A CN109311927A CN 109311927 A CN109311927 A CN 109311927A CN 201780037101 A CN201780037101 A CN 201780037101A CN 109311927 A CN109311927 A CN 109311927A
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- Prior art keywords
- taste
- compound
- food product
- composition
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Classifications
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/86—Addition of bitterness inhibitors
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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Abstract
本发明涉及用于增强食物产品的鲜味味道和/或咸味的式(I)的化合物和包含该化合物的组合物。
Description
本发明涉及用于增强食物产品的鲜味味道和/或咸味的化合物和组合物。
现今人们所食用的许多食物都富含鲜味味道和/或肉香味味道和风味。食物产品的鲜味或肉香味味道可例如通过将谷氨酸一钠(MSG)和/或核糖核苷酸GMP和IMP单独添加到那些烹饪食谱中得以实现或增强。现今提供许多此类味道增强剂，并且这些味道增强剂以各种不同形式(诸如糊剂、粉末、液体、压缩块或颗粒)用于各种不同烹饪应用。
添加烹饪助剂有助于提供美味并增强食物产品的味道和风味特性。并且实际上，全世界都认为味道和风味是高质量食物的关键属性之一。因此，大量研究计划都关注鉴别和分析向食物提供美味以及增强味道和风味特性的新分子。
另外，常见的食盐(主要为氯化钠)在影响和增强食物产品的味道和风味方面发挥着重要作用。并且盐本身也是重要的味道组分。如今已确定：食物产品的味道的感觉由五种基本味道组成，即甜味、酸味、咸味、苦味和鲜味。不同的味道由舌头上具体区分的味蕾捕获。因此，通常发现苦味和酸味食物令人相当不悦，而在品尝甜的、咸的和鲜味食物产品时，一般认为此类产品提供令人愉悦的感觉。
虽然人们已高度认可食用一定量的盐对于健康的人类生活必不可少，但当今的食用和饮食趋势是世界各地个体的盐(特别地，氯化钠)食用过多。人们如今已认识到：摄入过量的钠盐加大罹患高血压、肾病和心脏疾病的风险。因此，本领域仍需要提供允许减少营养饮食中的钠盐但仍提供与例如传统食盐一样的味道增强效果和咸味的新调味剂。
M.Tamura et al.,Agric.Biol.Chem.,1989,53(2),319-325(M.Tamura等人，《农业与生物化学》，1989年，第53卷第2期，第319-325页)描述了在牛肉汤的味道与美味肽的一级结构之间的关系，该牛肉汤产生咸的味道和鲜味味道以及美味味道。他们提到在早前的工作中他们例如分析鸟氨酰基牛磺酸并发现其产生咸的味道。类似的其它二肽中也发现类似的味道效果。
EP2253227A1公开了一系列包含二肽分子的谷氨酸，它们在添加到蛋白质材料的酶分解产物或碱性氨基酸(尤其是精氨酸)时充当咸的味道增强剂。当试图减少食物产品的盐含量时，此类咸的味道增强剂可随后补偿咸的味道的不足。
本发明的目的是改善现有技术水平并提供克服至少一些上述不便的现有技术的替代或改善方案。特别地，本发明的目的是提供用于增强食物产品的味道的替代或改善方案。特别地，本发明的目的是改善食物产品的味道，如例如美味味道、鲜味味道和/或咸的味道。本发明的目的也是在降低食物产品中的有效钠盐量时补偿损失的咸味。
本发明的目的可通过独立权利要求的主题实现。从属权利要求进一步拓展本发明的构想。
因此，在第一方面，本发明提供了通式I的化合物，
其中R1为氢(-H)或羟基(-OH)；或所述化合物的盐。
在第二方面，本发明涉及包含通式I)的所述化合物的组合物，其中化合物的量为至少0.25mg/g、优选至少0.5mg/g、1.0mg/g或1.5mg/g的总组合物。
本发明的另一方面涉及所述化合物在增强食物产品的味道和/或咸味方面的用途。
本发明的又一方面是用于增强烹饪食物产品的味道和/或咸味的方法，该方法包括向食物产品添加所述化合物或包含所述化合物的组合物的步骤。
本发明人惊奇地发现，谷氨酰基-丝氨酸和谷氨酰基-苏氨酸的一些糖轭合物比其对应的糖苷配基具有强得多的味道增强效果。事实上，这些糖轭合物在比其对应的糖苷配基低得多的低阈值水平下增强了咸味和鲜味味道感知。它们还增强那些味道在口中的持久性，并且还减少总体感知到的产品苦味。糖轭合物分子通常在食物原材料的热处理期间通过葡萄糖与谷氨酸盐的对应二肽利用丝氨酸和苏氨酸来缩合而原位产生。对应的糖苷配基(即谷氨酰基-丝氨酸和谷氨酰基-苏氨酸)在例如以下文献中被鉴别和描述：S.Araietal.Agr.Biol.Chem.37(1),151-156(1973)(《农业与生物化学》，第37卷第1期，第151-156页，1973年)；A.H.A.van den Oord和P.D.van Wassenaar,Z Lebensm Unters Forsch A(1997)205:125-130(《食品检验与研究杂志A》，1997年，第205期，第125-130页)和EP2253227A1。
然而，这些二肽的味道特性不同于其对应糖轭合物的味道。其证据在下文实施例部分中提供。因此，相比于已知的对应二肽，本发明所述的分子是更有效的味道增强剂。它们还允许减少在烹饪食物产品和应用中例如谷氨酸一钠(MSG)、核糖核苷酸(诸如IMP和GMP)以及常规食盐的量和使用，同时不破坏所述产品的风味丰度、美味以及盐的感知。它们也允许产生含极少量或不含MSG、核糖核苷酸和/或盐的可口的食物浓缩物，并且如果将其应用到食物产品，则仍然提供浓郁而典型的美味、鲜味和盐味道效果。它甚至允许产生这样可口的食物浓缩物：当其应用于食物产品时，提供更强烈和更浓郁的咸的味道。
附图说明
图1：对掺有2g/L GluAmadori-GluThr的鸡汤(黑柱)和未加料的汤(灰柱)进行的感官评价比较。味道/风味属性的感官评分以0至8的分数示出。*)表示统计显著差异。属性如下：A)咸味；B)苦味；C)甜味；D)煮鸡味；E)肉香味；F)蔬菜味；G)鲜味；以及H)总体风味持久性。
具体实施方式
本发明涉及通式I)的化合物，其中R1为氢(-H)或羟基(-OH)；或所述化合物的盐。
优选，本发明的化合物为1-脱氧-D-果糖基-N-谷氨酰基-丝氨酸或1-脱氧-D-果糖基-N-谷氨酰基-苏氨酸。
本发明的第二方面涉及包含通式I)的所述化合物的组合物，其中化合物的量为至少0.25mg/g、至少0.50mg/g、至少0.75mg/g、至少1.0mg/g、至少1.5mg/g、至少1.7mg/g、至少2mg/g、或至少2.5mg/g、至少3mg/g、至少3.5mg/g或至少5mg/g的总组合物。
在本发明的一个实施方案中，组合物为得自植物、真菌和/或肉材料的提取物的形式。优选，组合物为例如得自富含本发明化合物的植物、真菌和/或肉材料的提取物的形式。因此，优点是组合物具有天然来源并且不包含任何化学合成的化合物。
在另一个实施方案中，本发明的组合物为风味反应的结果。术语“风味反应”在本文中是指，在至少一种还原糖与至少一种氨基酸、肽或蛋白质之间发生的化学反应。通常，这种化学反应在加热过程中发生，一般也称为美拉德反应。在一个实施例中，该风味反应为美拉德反应。
在一个优选的实施方案中，本发明的组合物为食品级的。根据“食品级”，本发明人是指组合物适于例如直接、以浓缩形式和/或在食物产品中稀释后供人食用。
例如，本发明的组合物选自烹饪调味料产品、烹饪助剂、酱汁或汤浓缩物、干燥型或湿润型宠物食物产品。
本发明的另一方面涉及所述化合物用于增强食物产品的味道的用途。此类食物产品可为即食型食物产品。其也可为用于调味另一种其他食物产品的风味浓缩物。有利地，本发明的化合物可用于添加到调味料、烹饪助剂或食物浓缩产品。因此，在此类调味料、烹饪助剂或食物浓缩物产品中，向另一种食物产品提供例如鲜味或咸的味道的强度得到改善。
特别地，本发明涉及化合物用于增强食物产品的鲜味和/或盐味道的用途。更特别地，本发明涉及本发明的化合物用于增强食物产品的咸味的用途。特别地，这种用途允许在不实际增加所述食物产品的盐水平或钠水平的情况下增加食物产品的咸味感知，或者允许在维持实际感知到的所述产品咸味的情况下降低食物产品中盐或钠的量。有利地，因此，当今消费者从此类产品中食用的盐和钠的量可显著减少。
本发明的另一方面还涉及包含所述化合物的组合物用于增强食物产品的味道和/或咸味的用途，化合物的量为至少0.25mg/g、至少0.50mg/g、至少0.75mg/g、至少1.0mg/g、至少1.5mg/g、至少1.7mg/g、至少2mg/g、至少2.5mg/g、至少3mg/g、至少3.5mg/g或至少5mg/g的总组合物。有利地，此类食物产品可为即食型食物产品。
本发明的又一方面是用于增强烹饪食物产品的鲜味味道和/或咸味的方法，该方法包括向食物产品添加所述化合物或包含所述化合物的组合物的步骤。该食物产品可为即食型食物产品或风味浓缩物。
本领域的技术人员将理解，他们可自由地组合本文所公开的本发明的所有特征。特别地，针对本发明的产品描述的特征可与本发明的用途和方法组合，反之亦然。此外，可组合针对本发明的不同实施方案所描述的特征。根据附图和实施例，本发明的其它优点和特征将显而易见。
实施例1：合成或制备1-脱氧-D-果糖基-N-谷氨酰基-苏氨酸
步骤1：合成(4S)-5-(((2S)-1-(苄氧基)-3-羟基-1-氧代丁烷-2-基)氨基)-4-((叔-丁氧羰基)氨基)5-氧代戊酸苄酯3
将(叔丁氧羰基)-L-谷氨酸二苄酯1(15.0g，44.510mmol，1.0当量，得自Combiblocks)溶解于600mL二氯甲烷中。然后在室温下添加苄基-2-氨基-3-羟基丁酸甲酯2(21.81g，89.020mmol，2.0当量，TCI)、1-乙基-3-(3-二甲基氨基丙基)碳二亚胺盐酸盐(EDC.HCl)(10.20g，53.412mmol，1.5当量)、羟基苯并三唑(HOBT)(3.00g，22.255mmol，0.5当量)和三乙胺(TEA)(13.48g，133.530mmol，3.0当量)。在室温下搅拌反应物6小时。完成之后，用300mL二氯甲烷稀释反应物料，并用150mL饱和碳酸氢盐溶液洗涤。用Na2SO4干燥有机层，并在减压下浓缩，以得到粗制化合物3。通过柱色谱法使用60-120目尺寸的中性硅胶(使用0-50％的乙酸乙酯的己烷溶液作为梯度用于洗脱)纯化粗制产物，最终导致15.0g纯化合物3(63.82％收率)。
步骤2：合成(4S)-4-氨基-5-(((2S)-1-(苄氧基)-3-羟基-1-氧代丁烷-2-基)氨基)-5-氧代戊酸苄酯4
将(4S)-5-(((2S)-1-(苄氧基)-3-羟基-1-氧代丁烷-2-基)氨基)-4-((叔丁氧基羰基)氨基)-5-氧代戊酸苄酯3(15.0g，28.409mmol，1.0当量)溶解于300mL二氯甲烷中，并在0℃下缓慢添加HCl的1,4-二氧杂环己烷溶液(4M)。在室温下搅拌所得的混合物4小时。然后浓缩反应物料，以得到12.0g纯最终化合物4(98.76％收率)。
步骤3：合成(4S)-5-(((2S)-1-(苄氧基)-3-羟基-1-氧代丁烷-2-基)氨基)-5-氧代-4-(((2,3,4,5-四羟基四氢-2H-吡喃-2-基)甲基)氨基)戊酸苄酯5
将D-葡萄糖(14.13g，78.504mmol，2.8当量，得自SDfine Chemicals)和亚硫酸氢钠(0.816g，7.850mmol，0.28当量)添加到80mL的甲醇和20mL甘油的混合物中。在80℃下回流反应混合物30分钟，然后添加(4S)-4-氨基-5-(((2S)-1-(苄氧基)-3-羟基-1-氧代丁烷-2-基)氨基)-5-氧代戊酸苄酯4(12.0g，28.037mmol，1.0当量)和7mL乙酸。在100℃下再加热反应物料5小时。然后在减压下浓缩反应物料，以得到最终的粗制化合物5，通过柱色谱法使用60-120目尺寸的中性硅胶(使用0-7％甲醇的二氯甲烷溶液作为梯度用于洗脱)纯化最终粗制化合物，最终导致12.0g纯化合物5(81.63％收率)。
步骤4：合成(4S)-5-(((1S)-1-羧基-2-羟丙基)氨基)-5-氧代-4-(((2,3,4,5-四羟基四氢-2H-吡喃-2-基)甲基)氨基)戊酸
将(4S)-5-(((1S)-1-羧基-2-羟丙基)氨基)-5-氧代-4-(((2,3,4,5-四羟基四氢-2H-吡喃-2-基)甲基)氨基)戊酸5(13.0g，22.033mmol，1.0当量)溶解于500mL甲醇中，并缓慢添加10％钯碳(50％水分)。在室温下在H2气体气氛下搅拌所得的悬浮液6小时。然后通过硅藻土过滤反应物料，用水洗涤并在减压下浓缩，以得到7.0g粗制最终化合物。通过制备性HPLC对粗制产物进行最终纯化，以得到4.5g纯最终化合物。(49.83％收率)
在配备有宽带多核Z-梯度探头的Bruker DPX-360光谱仪上记录1H NMR(360.13MHz)和13C NMR(90.56MHz)光谱。化学位移(以ppm计)参考内标准(TMS或TSP)表示。如下报告多重性：s＝单峰，d＝双峰，t＝三峰，q＝四峰，m＝多重峰，bs＝宽单峰。
1H NMR(D2O)1.057-1.073(d,3H)、2.139-2.154(d,2H)、2.525-2.537(d,2H)、3.194(s,2H)、3.372-3.402(m,1H)、3.500-3.518(m,1H)、3.602-3.669(m,1H)、3.701-3.759(m,1H)、3.854-3.860(m,1H)、3.930-3.977(m,1H)、4.0243-4.273(m,1H)、4.332(s,1H)。
使用X-Bridge C18柱(250×4.6mm)在202nm下执行LC-MS分析。柱流速为0.5mL/分钟，并且使用的溶剂为20mM乙酸铵的HPLC级水溶液(A)和20mM乙酸铵的MeOH溶液(B)。洗脱方式如下：0至11分钟时，B％从10％增加至30％，然后在11至13分钟时，B％从30％增加至90％，然后以90％B保持15分钟，并且最后在20分钟时降低至10％：411(M+H)。
实施例2：合成或制备1-脱氧-D-果糖基-N-谷氨酰基-丝氨酸
1-脱氧-D-果糖基-N-谷氨酰基-丝氨酸可类似地制备为1-脱氧-D-果糖基-N-谷氨酰基-苏氨酸，并且如实施例1中明确所述。例如，步骤1中的苄基-2-氨基-3-羟基丁酸酯2可由苄基-2-氨基-3-羟基丙酸酯替代，并且剩下的化学合成根据需要进行调整并且对本领域的技术人员而言十分常见。
实施例3：对水中的化合物的感官评价
化合物谷氨酰基-苏氨酸和1-脱氧-D-果糖基-N-谷氨酰基-苏氨酸分别用水溶解并被稀释成2g/L的最终浓度。然后由12名专门小组成员评价溶液，成员的感官能力在之前已经过筛选和选择。感官评价的结果汇总如下：根据文献中的报道，含谷氨酰基二肽的水性溶液为略带鲜味和咸的。然而，感知到具有1-脱氧-D-果糖基-N-谷氨酰基-苏氨酸的水溶液比参考样品要咸得多。
实施例4：对鸡汤基料中的化合物的感官评价
样品制备：通过将6g鸡基粉(详细配方见表1)和1g谷氨酸一钠溶解于500mL热水中制备鸡汤。然后以2g/L的最终浓度单独添加1-脱氧-D-果糖基-N-谷氨酰基-苏氨酸。
表1：鸡基粉的组成
| <u>配料</u> | <u>量(重量％)</u> |
| 鸡肉粉 | 30 |
| 淀粉 | 1.52 |
| 风味物 | 2.58 |
| 芹菜粉 | 0.50 |
| 大蒜粉 | 0.90 |
| 鸡脂 | 8.00 |
| 麦芽糖糊精 | 56.50 |
| 总计 | 100 |
感官方案：由12位专家小组成员执行感官评价，成员的感官能力在之前已经过筛选。专门小组成员每次评估期间评估最多6个样品。他们用Vittel水和薄脆饼干作为口部清洁物。在所有情况下，指示专门小组成员评价样品的以下属性：总体风味持久性、鲜味、肉香味、烧烤味/似爆米花味、似面包味、煮鸡味、甜的、苦的和咸的。样品依据平衡演示设计用随机的3位数字进行编码，在约65℃下加热样品，并且然后于40mL棕色塑料容器内且在红光下呈现，以最小化外观偏差(每份样品的份量为约25mL)。
对结果的统计分析：使用以下统计测试来分析感官原始数据：首先，计算产品(固定因素)和个体(随机因素)这两个因素的方差分析(ANOVA)，以便确定样品之间是否存在任何差异。将显著性限制(阿尔法风险)设定为5％。然后，在用ANOVA检测显著性差异后执行最低显著性差异(LSD)多配对比较测试，以便确定哪对样品具有显著性差异。将显著性限制(阿尔法风险)设定为5％。
感官评价的结果
在比较参考样品与包含1-脱氧-D-果糖基-N-谷氨酰基-苏氨酸化合物的样品(含2g/L GluThr的糖轭合物的鸡汤)时，咸味显著增加(图1)。还存在一个明显的趋势，即那些样品中的鲜味味道和肉香味味道得到改善。同时，苦味降低。
实施例5：在含糖轭合物1-脱氧-D-果糖基-N-谷氨酰基-苏氨酸化合物的汤基料与
葡萄糖和谷氨酰基-苏氨酸的混合物的汤基料的比较
通过向上文实施例4所述的汤基料中添加2g/L(4.57mmol/L)的1-脱氧-D-果糖基-N-谷氨酰基-苏氨酸来制备第一汤。通过向相同的汤基料中添加对应相同摩尔浓度的葡萄糖和谷氨酰基-苏氨酸来制备第二汤。然后按照与上文实施例4所述相同的过程，由6名专门小组成员评价所得的汤。
在两个样品汤之间发现如下明显差异：夹上鼻夹进行品尝时，包含添加的1-脱氧-D-果糖基-N-谷氨酰基-苏氨酸的汤被鉴定为比具有添加的葡萄糖和谷氨酰基-苏氨酸的对应参考汤显著更咸和更鲜。并且不夹鼻夹进行品尝时，包含添加的1-脱氧-D-果糖基-N-谷氨酰基-苏氨酸被鉴定为比对应的参考汤具有明显增强的可口的风味。
实施例6：调味料组合物
可通过将6g商购获得的番茄基粉溶解于500mL热水中来制备番茄汤。可按0.5g/L或2.5g/L的浓度将1-脱氧-D-果糖基-N-谷氨酰基-苏氨酸或另选地1-脱氧-D-果糖基-N-谷氨酰基-丝氨酸添加到汤以便改善汤的味道和风味特征。相比于没有添加那些化合物的对应参考汤，该汤将具有更明显的鲜味并且被感知为更咸。例如，现在可制备与参考番茄汤具有相同咸味但包含更少氯化钠的类似番茄汤。
Claims (10)
1.通式I)的化合物，
其中R1为氢(-H)或羟基(-OH)；或所述化合物的盐。
2.根据权利要求1所述的化合物，所述化合物为1-脱氧-D-果糖基-N-谷氨酰基-丝氨酸或1-脱氧-D-果糖基-N-谷氨酰基-苏氨酸。
3.组合物，所述组合物包含根据权利要求1至2中的一项所述的化合物，所述化合物的量为至少0.25mg/g，优选至少1.5mg/g。
4.根据权利要求3所述的组合物，其中所述组合物为食品级的。
5.根据权利要求4所述的组合物，其中所述组合物选自烹饪调味料产品、烹饪助剂、酱汁或汤浓缩物、干燥型或湿润型宠物食物产品。
6.根据权利要求1至2中的一项所述的化合物用于增强食物产品的味道的用途。
7.根据权利要求6所述的化合物的用途，用于增强食物产品的鲜味和/或咸味味道。
8.根据权利要求1至2中的一项所述的化合物的用途，用于减少食物产品的苦味。
9.用于增强烹饪食物产品的咸味的方法，所述方法包括向食物产品添加根据权利要求1至2中的一项所述的化合物或根据权利要求3至5中的一项所述的组合物的步骤。
10.用于增强烹饪食物产品的鲜味味道的方法，所述方法包括向食物产品添加根据权利要求1至2中的一项所述的化合物或根据权利要求3至5中的一项所述的组合物的步骤。
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| JP5667439B2 (ja) | 2008-03-14 | 2015-02-12 | 日本水産株式会社 | 塩味増強剤及びそれを含有する飲食品 |
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| Title |
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| ANDRÉ H.A. VAN DEN OORD • PIETER D. VAN WASSENAAR: "Umami peptides: assessment of their alleged taste properties", 《Z LEBENSM UNTERS FORSCH A》 * |
| ERSAN BEKSAN，ET AL.: "Synthesis and Sensory Characterization of Novel Umami-Tasting Glutamate Glycoconjugates", 《J. AGRIC. FOOD CHEM.》 * |
| RIE KURAMITS，ET AL.: "Tastes Produced by Peptides Containing Ionic Groups and by Related Compounds", 《BIOSCI.IOTECH.BIOCHEM》 * |
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| BR112018074970A2 (pt) | 2019-03-12 |
| PH12018550166A1 (en) | 2019-05-15 |
| MX2018014638A (es) | 2019-03-14 |
| IL262096A (en) | 2018-11-29 |
| CA3028542A1 (en) | 2018-01-11 |
| JP2019525907A (ja) | 2019-09-12 |
| RU2019103242A3 (zh) | 2020-10-30 |
| CL2018003169A1 (es) | 2019-02-15 |
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| AU2017293112A1 (en) | 2018-10-18 |
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