Recent Developments in Structure-Taste Studies of Sulfamates

被引：0
|
作者：
Spillane, William J. [1 ]
Kelly, Damien P. [1 ]
Malaubier, Jean-Baptiste [1 ]
Hanniffy, Gary G. [1 ]
Feeney, Brendan G. [1 ]
Coyle, Catherine C. [1 ]
Kelly, Lorraine M. [1 ]
Thompson, Emer F. [1 ]
Concagh, Danny G. [1 ]
Sheahan, Maryanne B. [1 ]
机构：
[1] Natl Univ Ireland, Dept Chem, Galway, Ireland
来源：
SWEETNESS AND SWEETENERS: BIOLOGY, CHEMISTRY, AND PSYCHOPHYSICS | 2008年 / 979卷
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D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The effect of sulfamation on known tastants has been investigated using several series of compounds containing a primary amine function namely, nitroanilines, phenylureas and -thioureas and amino acids and peptides. Profund changes in taste took place on sulfamation. The effect of chirality on the taste portfolios of various sulfamates has also been examined by preparing sets of enantiomeric pairs from aliphatic, aliphatic/aromatic and alicyclic/aromatic precursor amines and aminoalcohols. Some interesting taste differences have emerged, though these are not as great as observed in the first study.
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页码：530 / 544
页数：15
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