title: Synthesis and sensory studies of umami-active scaffolds.
abstract: The class of 2-isopropyl-5-methylbicyclo[4.1.0]heptane-7-carboxamides, 1-4, has been identified as potent umami-tasting molecules. A scalable synthesis of this challenging scaffold and new sensory insights will be presented. Interestingly, the umami characteristics differ remarkably, depending on constitutional and stereochemical features of the parent scaffold. During our studies, we could identify the carboxamide moiety as a crucial factor to influence the umami intensity of these scaffolds. In addition, the configuration of the cyclopropyl moiety exerts some influence, whereas the absolute configuration of the menthyl scaffold, at least the tested D- and L-configuration, is less important.
authors.affiliation: Symrise AG, Mühlenfeldstraße 1, D-37603 Holzminden.
authors.forename: Michael
authors.initials: M
authors.lastname: Backes
authors.forename: Susanne
authors.initials: S
authors.lastname: Paetz
authors.forename: Tobias
authors.initials: T
authors.lastname: Vössing
authors.forename: Jakob Peter
authors.initials: JP
authors.lastname: Ley
mesh_terms: D000577:Amides / Q000138:chemical synthesis* / Q000737:chemistry; D001643:Bridged Bicyclo Compounds / Q000138:chemical synthesis* / Q000737:chemistry; D008610:Menthol / Q000737:chemistry*; D008968:Molecular Conformation; D013649:Taste
chemical_list: D000577:Amides; D001643:Bridged Bicyclo Compounds; D008610:Menthol
keywords: Carboxamides; Fractional crystallization; Sensory evaluation; Umami