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Chemical Structure| 56857-47-7 Chemical Structure| 56857-47-7
Chemical Structure| 56857-47-7

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Synonyms: Strombine

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Product Citations

Dirndorfer, Sebastian ; Hammerl, Richard ; Kitajima, Seiji ; Kitada, Ryo ; Frank, Oliver ; Dunkel, Andreas , et al.

Abstract: Application of the sensomics concept on dried scallops, a Japanese specialty produced from the adductor muscle of scallops, revealed after activity-guided fractionation with subsequent (comparative) taste dilution analyses besides nucleotides, amino acids, organic acids, and inorganic ions, the presence of taste-modulating quaternary ammonium compounds and opines in highly taste-active fractions. In order to recreate the taste of dried scallops, two independent quantitation approaches were applied and compared. The first approach used multiple targeted UHPLC-MS/MS and high-performance ion chromatog. methods. Besides already established quantitation methods for basic taste compounds, a new HILIC-UHPLC-MS/MSMRM method for the quantitation of chromatog. challenging opines, using synthesized stable isotope-labeled standards, was developed. Furthermore, a qHNMR approach was applied, enabling a direct identification and quantitation of organic taste compounds in a food extract without prior fractionation using a reference 1H NMR database. Both methods yielded similar quant. results of taste-active compounds in dried scallop extracts and subsequent taste recombination experiments based on these data were able to recreate the taste of dried scallops.

Keywords: dried scallops ; kokumi ; qHNMR ; taste dilution analysis ; taste recombinants

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Product Details of Strombine

CAS No. :56857-47-7
Formula : C5H9NO4
M.W : 147.13
SMILES Code : C[C@H](NCC(O)=O)C(O)=O
Synonyms :
Strombine
MDL No. :MFCD18829800
InChI Key :XYUPSBLFPTWJLC-VKHMYHEASA-N
Pubchem ID :440119

Safety of Strombine

GHS Pictogram:
Signal Word:Warning
Hazard Statements:H315-H319-H335
Precautionary Statements:P261-P305+P351+P338
 

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