Umami and taste enhancement - Taste enhancing molecules of Maillard origin
6 important questions on Umami and taste enhancement - Taste enhancing molecules of Maillard origin
Which Maillard-reaction-derived compound can be an umami-active molecule?
How is alapyridaine generated during food processing?
In which products is alapyridaine present?
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What is the functionality of alapyridaine?
- the sweetness of sugars
- the saltiness of sodium chloride
- the umami taste of MSG
How does the stereochemistry of alapyridaine effect enhancement of taste modalities?
- Racemic mixture --> threshold for all three taste modalities was decreased
- (+)-(S)-enantiomer --> taste-enhancing effect increased for all taste modalities
- (-)-(R)-enantiomer --> nothing
What is the downside of applying alapyridaine (look-alike)?
- They should be applied at equimolar concentrations as the actual tastant.
- Similar concentrations of e.g. Sucrose and alapyridaine are required to reach the desired effect.
- Dosage of such high amounts is too expensive in applications.
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