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Titolo:
SWEET ISOVANILLYL DERIVATIVES - SYNTHESIS AND STRUCTURE-TASTE RELATIONSHIPS OF CONFORMATIONALLY RESTRICTED ANALOGS
Autore:
ARNOLDI A; BASSOLI A; BORGONOVO G; DREW MGB; MERLINI L; MORINI G;
Indirizzi:
UNIV MILAN,DIPARTIMENTO SCI MOL AGROALIMENT,SEZ CHIM,VIA CELORIA 2 I-20133 MILAN ITALY UNIV MILAN,DIPARTIMENTO SCI MOL AGROALIMENT,SEZ CHIM I-20133 MILAN ITALY
Titolo Testata:
Journal of agricultural and food chemistry
fascicolo: 10, volume: 46, anno: 1998,
pagine: 4002 - 4010
SICI:
0021-8561(1998)46:10<4002:SID-SA>2.0.ZU;2-P
Fonte:
ISI
Lingua:
ENG
Soggetto:
HETEROCYCLES; RECEPTOR; WATER; SITE;
Keywords:
SWEETNESS; TASTE; ISOVANILLYL DERIVATIVES; CONFORMATIONAL ANALYSIS; SAR (STRUCTURE-ACTIVITY RELATIONSHIPS); PCA (PRINCIPAL COMPONENTS ANALYSIS); FACTOR ANALYSIS; CLUSTER ANALYSIS;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Science Citation Index Expanded
Science Citation Index Expanded
Citazioni:
35
Recensione:
Indirizzi per estratti:
Citazione:
A. Arnoldi et al., "SWEET ISOVANILLYL DERIVATIVES - SYNTHESIS AND STRUCTURE-TASTE RELATIONSHIPS OF CONFORMATIONALLY RESTRICTED ANALOGS", Journal of agricultural and food chemistry, 46(10), 1998, pp. 4002-4010

Abstract

In structure-taste relationships of sweet substances, conformational analysis is important for the definition of the ''active conformation'' which actually interacts with the sweet taste receptor. This paper describes the synthesis and taste of some isovanillyl derivatives having a rigid structure, which can mimick only one possible conformation of their flexible analogues. We report also the solid state conformation of a sulfur-containing sweet isovanillyl derivative which was established by X-ray analysis. The relationships between conformation and taste were studied by comparison with the current models of the sweet taste receptor and by principal components analysis (PCA) using geometrical descriptors, followed by factor and cluster analysis. A strong correlation was proven between taste and geometry, which is able to explain the taste of rigid derivatives as well as the difference of taste between the two enantiomers of the same compound.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 02/12/20 alle ore 16:38:20