Novel brothy taste modifier isolated from beef broth
Novel brothy taste modifier isolated from beef broth
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DOI：
10.1021/jf9708709
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发表时间：
1998-04-01
影响因子：
6.1
通讯作者：
Harada, T
中科院分区：
文献类型：
--
作者：
Shima, K;Yamada, N;Harada, T
研究了牛肉肉汤的特征风味--“肉汤味”的主要成分。以牛肉为原料，通过透析、电渗析、凝胶过滤层析、螯合亲和层析和碳分配层析等方法对牛肉发酵液进行处理，得到了3个具有“肉汤味”的组分。其中，一个馏分A8含有纯度最高的导致这种味道的组分。利用FAB-MS和各种NMR方法进行结构分析，从而确定A8的主要化合物为新化合物N-（1-甲基-4-羟基-3-咪唑啉-2，2-亚基）丙氨酸。
The essential components which impart the favorable "brothy taste" as the characteristic flavor of beef bouillon were investigated. Broth prepared from beef was performed successively by dialysis, electrodialysis, gel filtration chromatography, chelate affinity chromatography, and carbon partition chromatography, and finally three fractions which gave the "brothy taste" were obtained. Among these, one fraction, A8, contained the component responsible for this taste in highest purity. Structural analysis was carried out using FAB-MS and various NMR methods, and the main compound of A8 was thus elucidated to be the novel compound N-(1-methyl-4-hydroxy-3-imidazolin-2,2-ylidene)alanine.