Relationship between Taste and Structure of O-Aminoacyl Sugars Containing Basic Amino Acids.
To study the relationship between taste and structure of O-aminoacyl sugars, a number of O-aminoacyl sugars containing basic amino acids were prepared. Taste quality of O-aminoacyl sugars was dependent on the side chain length of basic amino acids that were introduced into sugars. O-Aminoacyl sugars had an excellent sodium ion diet effect that could reduce sodium ion intake to 10%.
a Kowa, Co., Ltd., Kowa Research Institute , 1-25-5 Kannondai, Tsukuba , Ibaraki 305 , Japan.
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Tamura
a Kowa, Co., Ltd., Kowa Research Institute , 1-25-5 Kannondai, Tsukuba , Ibaraki 305 , Japan.|b Department of Fermentation Technology, Faculty of Engineering , Hiroshima University , 1-4-1 Kagamiyama, Higashihiroshima , Hiroshima 724 , Japan.
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Nakamura
a Kowa, Co., Ltd., Kowa Research Institute , 1-25-5 Kannondai, Tsukuba , Ibaraki 305 , Japan.|b Department of Fermentation Technology, Faculty of Engineering , Hiroshima University , 1-4-1 Kagamiyama, Higashihiroshima , Hiroshima 724 , Japan.
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Kinomura
a Kowa, Co., Ltd., Kowa Research Institute , 1-25-5 Kannondai, Tsukuba , Ibaraki 305 , Japan.|b Department of Fermentation Technology, Faculty of Engineering , Hiroshima University , 1-4-1 Kagamiyama, Higashihiroshima , Hiroshima 724 , Japan.
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Okai