°¨¹Ì »ó½ÂÁ¦ Sweetness Enhancers


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°¨¹Ì »ó½ÂÁ¦ Sweetness Enhancers

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Ottinger µîÀÇ ¿¬±¸·Î Æ÷µµ´ç°ú ¾Ë¶ó´ÑÀÇ ¹ÝÀÀ¹° Áß¿¡ alapyridaineÀ̶ó´Â ¹°ÁúÀÌ ÇÕ¼ºµÊÀÌ È®ÀÎ µÇ¾ú´Âµ¥ ÀÌ ¹°ÁúÀº pH¿¡ µû¶ó °¨¹Ì »ó½ÂÁ¦·Î ÀÛ¿ëÇÔÀÌ ¹àÇôÁ³´Ù. ¼³ÅÁ ¾Æ½ºÆÄŽµîÀÇ °¨¹Ì¸¦ ³ô¿©ÁÖ´Â °ÍÀÌ´Ù. Æ÷µµ´ç°ú °°ÀÌ ÀÖÀ¸¸é Æ÷µµ´ç ´Üµ¶À¸·Î ÀÖ´Â °Í º¸´Ù 1/16¸¸ À־ °°Àº °¨¹Ì¸¦ ´À³¢°Ô ÇÏ´Â °ÍÀÌ´Ù.
Background and Aims: The development of healthy food products reduced in sugar, salt, glutamate, and fat, respectively, or enriched in plant-derived bioactive, health promoting micronutrients, which are claimed to be beneficial for health and well-being of the consumers, induce non-acceptable flavor defects in the products and unexpected flavor challenges for the food industry. In response to the consumer demand for healthy but tasty foods, novel ingredient discovery is essential to overcome such flavor challenges associated with fortified or functional foods and beverages; for example, one important step to make healthy food taste better is to control bitter off-tastes of food products, either by masking but better by suppressing the perception of bitter taste by compounds coined ¡°bitter inhibitors¡±.
Examples: Isolation, purification, identification, chemical synthesis, functional characterization, and structure/activity (SAR) studies of non-volatile taste enhancers/modulators and bitter suppressors based on synthetic modifications of molecular scaffolds as shown in the Figure for (+)-S-L-alapyridaine in response to consumer demand for healthy foods, and to overcome flavor challenges associated with fortified or functional foods or beverages.


 


 






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- Food Pleasure

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