Rotzoll, Nina; Dunkel, Andreas; Hofmann, Thomas published the artcile< Activity-Guided Identification of (S)-Malic Acid 1-O-D-Glucopyranoside (Morelid) and γ-Aminobutyric Acid as Contributors to Umami Taste and Mouth-Drying Oral Sensation of Morel Mushrooms (Morchella deliciosa Fr.)>, COA of Formula: C6H10O5, the main research area is morelid malate glycoside umami morel mushroom Morchella GABA.
Taste activity-guided fractionation of an aqueous morel extract by means of the recently developed taste dilution anal. (TDA) enabled the localization of several umami-like-tasting fractions as well as a fraction imparting an intense mouth-drying sensation to the oral cavity. Hydrophilic interaction liquid chromatog. (HILIC), LC-MS, and amino acid anal. led to the successful identification of γ-aminobutyric acid as the chem. inducer of the mouth-drying and mouth-coating oral sensations imparted by the morel extract Besides the well-known umami-like taste contributors L-glutamic acid, L-aspartic acid, and succinic acid, an addnl. HILIC fraction was isolated and evaluated as tasting umami-like. LC-MS and NMR studies revealed that this fraction consisted of a mixture of (S)-malic acid 1-O-α-D-glucopyranoside and (S)-malic acid 1-O-β-D-glucopyranoside, the structure of which could be successfully confirmed by independent synthesis. To the best of our knowledge, this morel-derived glycoside, named (S)-morelid, has previously not been reported in any food products. Sensory anal. of aqueous solutions of the compounds identified revealed threshold concentrations of 0.02 mmol/L for the mouth-drying effect of γ-aminobutyric acid and 6.0 mmol/L for the umami-like, slightly sour taste of (S)-morelid.
Journal of Agricultural and Food Chemistry published new progress about Amino acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 617-55-0 belongs to class esters-buliding-blocks, and the molecular formula is C6H10O5, COA of Formula: C6H10O5.
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