The Research Of Strong Flavor Substances And Bitterness Inhibitors With Amino Acid Structure

Basic flavors such as sour, sweet, bitter, salty and fresh can no longer satisfy our pursuit of good taste. The optimization of food taste mainly proceed with two aspects:the purge of bitter flavor and the affixation of strong taste.1. Most bitter substances make people feel disgust and repulsion. The traditional method of reducing bitterness is to add a lot of sugar and high-fat to mask the bitter taste, but excessive consumption of high sugar and high fat foods can easily lead to high cholesterol, high blood sugar, high blood pressure and other diseases. Without affecting the efficacy of substance, adding bitterness inhibitors have a very important role in the weakening of its bitterness intensity. Thus, 11 2-(4-methoxyphenoxy)propionyl amino acid derivatives had been synthesized in this paper, and sensory test had been performed on six different kinds of bitterness materials, the result showed that: most of the 11 compounds had some inhibitory effect on these six kinds of bitter substances. a5 had better inhibitory effect on artificial bezoar in comparison to r-aminobutyric acid; the acid of a1 and a11 had better inhibitory effect on caffeine than r-aminobutyric acid; a2 in one of its sodium salt form had better effect on quinine hydrochloride, but still not better than r-aminobutyric acid; the acid of a3 and the acid of a9 had better effect on potassium chloride, better than the r-aminobutyric acid; a1,a2, a7, a8 and a10 had better inhibitory effect on sodium saccharin; a1, a3, a5, a7, a8 and a9 had better inhibitory effect on stevioside, better than r-aminobutyric acid.2. Kokumi refers to a substance with a strong taste, on the basis of enhancing the basic taste, it allows food with a single original taste to have full taste, rolling feeling,a sense of shock and other good feeling. Therefore, developing the substance with a strong taste has good prospects. Thus, 7 N-acetyl amino acid derivatives had been synthesized in this paper, and sensory testing of its kokumi active had been conducted,the experimental results showed that, seven kinds of compounds had a strong flavor effect. b1 had the best flavor effect on sweet and salty taste better than glutathione; b2,b4, b5, b6 had better flavor on salty and sour taste, not far from glutathione; b7 had no effect on bitter taste.3. We explored the most suitable conditions for the enzymatic synthesis of pyroglutamic acid from three respects:the ratio of substrate and enzyme, the amount of solvent and the reaction time.The result showed that: when the ratio of substrate to enzyme was 1:0.2, the amount of solvent tert-butanol was 30 m L, the reactiontemperature was 50 ℃, the reaction yield was high up to 73.7 percent and the reaction time can be reduced to 35 h.