Discovery and Identification of Tastants and Taste-Modulating N-Acyl Amino Acid Derivatives in Traditional Korean Fermented Dish Kimchi Using a Sensomics Approach was written by Christa, Peter;Dunkel, Andreas;Krauss, Alin;Stark, Timo D.;Dawid, Corinna;Hofmann, Thomas. And the article was included in Journal of Agricultural and Food Chemistry in 2022.Name: (2R,3S)-rel-Butane-1,2,3,4-tetraol This article mentions the following:
Sensory-guided fractionation by means of ultrafiltration and gel permeation chromatog. followed by high-performance liquid chromatog., synthesis, liquid chromatog.-tandem mass spectrometry (LC-MS/MS) quantitation, and taste re-engineering experiments revealed taste-active and taste-enhancing compounds contributing to the umami, mouthful and complex taste profile of the fermented Korean dish, kimchi. Besides basic taste-active compounds, in particular, various N-acylated amino acids deriving from succinic acid and lactic acid imparted taste-modulating properties in food matrixes. Taste threshold concentrations were determined to evaluate intrinsic and modulating effects. Quantitation of N-acylated amino acids in kimchi following synthesis revealed the presence of numerous derivatives showing taste-active properties. Sensory evaluation including recombination and partial addition experiments highlighted that both the N-lactoyl- and the N-succinoyl amino acid derivatives contribute to increasing the fullness, volume, and complexity of food matrixes, whereas the latter directly contributes to the overall taste of kimchi in natural concentrations In the experiment, the researchers used many compounds, for example, (2R,3S)-rel-Butane-1,2,3,4-tetraol (cas: 149-32-6Name: (2R,3S)-rel-Butane-1,2,3,4-tetraol).
(2R,3S)-rel-Butane-1,2,3,4-tetraol (cas: 149-32-6) belongs to alcohols. A strong base can deprotonate an alcohol to yield an alkoxide ion (R―O−). For example, sodamide (NaNH2), a very strong base, abstracts the hydrogen atom of an alcohol. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.Name: (2R,3S)-rel-Butane-1,2,3,4-tetraol
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