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Lactones in foods. 食物中的内酯。
Pub Date : 1976-09-01 DOI: 10.1080/10408397609527216
J A Maga

Lactones represent another important class of flavor compounds that have been found in a wide variety of foods although traditionally they have been mainly associated with dairy products. This review summarizes their occurrences in foods along with their formation pathways, sensory properties, and isolation, identification, and synthesis techniques specific to lactones associated with food flavor.

内酯是另一类重要的风味化合物,在各种各样的食物中都有发现,尽管传统上它们主要与乳制品有关。本文综述了它们在食品中的存在,以及它们的形成途径、感官特性以及与食品风味相关的内酯的分离、鉴定和合成技术。
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引用次数: 132
Structural relationships of sugars to taste. 糖与味觉的结构关系。
Pub Date : 1976-09-01 DOI: 10.1080/10408397609527217
G G Birch

Chemical modification of sugars and their simple analogues indicates that these types of compound are almost always sweet, bitter, or bitter/sweet; hence, the two basic tastes may be intimately associated features of the same molecule. Stepwise modification at each chiral center around the sugar ring allows the sapid functions in these molecules to be mapped and leads to the inescapable conclusion that sugar molecules may be "polarized" on taste bud receptors, so that one end of the molecule elicits sweetness and the other bitterness. However, more extensive chemical modification evidently causes the molecule to realign itself in entirely different ways on the receptor. In most oligosaccharides only one sugar residue is likely to bind to the taste receptor, and this is probably a nonreducing end group, because the anomeric center of glucopyranose types of structure does not appear to affect sweetness. Sweetness depresses bitterness and bitterness depresses sweetness. Hence, it is not possible to make structural comparisons between analogues without correcting for these effects. However, some semiquantitative studies have established the value of current hydrogen bond theories of sweetness and the ideal oxygen-oxygen interorbital spacings for sweetness criteria in sugar molecules.

糖及其简单类似物的化学修饰表明,这些类型的化合物几乎总是甜的、苦的或苦/甜的;因此,这两种基本味道可能是同一分子的密切相关特征。在糖环周围的每个手性中心进行逐步修饰,可以绘制出这些分子中的苦味功能,并得出不可避免的结论:糖分子可能在味蕾受体上“极化”,因此分子的一端引起甜味,另一端引起苦味。然而,更广泛的化学修饰显然会使分子在受体上以完全不同的方式重新排列。在大多数低聚糖中,只有一个糖残基可能与味觉受体结合,这可能是一个非还原端基,因为糖吡喃糖结构类型的端粒中心似乎不会影响甜味。甜能降下苦,苦能降下甜。因此,如果不纠正这些影响,就不可能在类似物之间进行结构比较。然而,一些半定量的研究已经建立了当前的甜味氢键理论和糖分子中理想的氧-氧轨道间距作为甜味标准的价值。
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引用次数: 39
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CRC critical reviews in food science and nutrition
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