Enzymatic synthesis and sensory evaluation of N-cinnamoyl-L-phenylalanine as a novel flavor enhancer: Impact on taste perception and mechanistic insights

This publication has 37 references indexed in Scilit:

• Catalyzing the future: recent advances in chemical synthesis using enzymes
  Current Opinion in Chemical Biology, 2024
• Synthesis of N'-[(2,4-dimethoxyphenyl)methyl]-N-(2-pyridin-2-ylethyl) oxamide and evaluation of its taste-enhancing effect
  Food Bioscience, 2023
• Identifying the structures and taste characteristics of two novel Maillard reaction products in tea
  Food Chemistry, 2023
• The enhancement and mechanism of the perception of saltiness by umami peptide from Ruditapes philippinarum and ham
  Food Chemistry, 2022
• Characteristics of umami peptides identified from porcine bone soup and molecular docking to the taste receptor T1R1/T1R3
  Food Chemistry, 2022
• Sour Sensing from the Tongue to the Brain
  Cell, 2019
• Synthesis of N-hydroxycinnamoyl amide derivatives and evaluation of their anti-oxidative and anti-tyrosinase activities
  Bioorganic & Medicinal Chemistry, 2019
• Comparison of intensities and binary interactions of four basic tastes between an electronic tongue and a human tongue
  Food Science and Biotechnology, 2015
• Design, synthesis, and preliminary studies of the activity of novel derivatives of N-cinnamoyl-l-aspartic acid as inhibitors of aminopeptidase N/CD13
  Bioorganic & Medicinal Chemistry, 2009
• A toxicologic and dermatologic assessment of cinnamyl alcohol, cinnamaldehyde and cinnamic acid when used as fragrance ingredients
  Food and Chemical Toxicology, 2005