"Novel Taste Enhancing 4-Amino-2-methyl-5-heteroalkypyrimidines formed from Thiamine by Maillard-type reactions"

Laura Brehm
Laura Brehm
Manon Juenger
Manon Juenger
Miriam Wimmer
Miriam Wimmer
Josef Ranner
Josef Ranner

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, pp. 13986-13997, 2019.

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Abstract:

Increasing the thiamine concentration in a respective process flavor yields a product with a significant higher kokumi activity. S-plot analysis of the mass spectrometric data revealed beside thiamine itself, 4-methyl-S-thiazoleethanol, (S)-((4-amino-2-methylpyrimidin-5-yl)methyl)-L-cysteine, N-((4-amino-2-methylpyrimidin-5-yl)methyl)form...More

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