Search results for "Sweet"

(-)-Isosteviol as a Versatile Ex-Chiral-Pool Building Block for Organic Chemistry

2013

(–)-Isosteviol is readily available in large quantities by the acidic treatment of a common alternative sweetener. The two functional groups of (–)-isosteviol are presented on the same side of the ent-beyerane scaffold with a mutual C–C distance of about 7 A. Their unique concave arrangement experiences a strong asymmetric environment due to an adjacent methyl group. Consequently, this building block has found several applications in supramolecular chemistry and organocatalysis. These areas and the chemical modification of this scaffold as well as its biological activity are surveyed.

Novel scaffold of natural compound eliciting sweet taste revealed by machine learning

2020

Abstract Sugar replacement is still an active issue in the food industry. The use of structure-taste relationships remains one of the most rational strategy to expand the chemical space associated to sweet taste. A new machine learning model has been setup based on an update of the SweetenersDB and on open-source molecular features. It has been implemented on a freely accessible webserver. Cellular functional assays show that the sweet taste receptor is activated in vitro by a new scaffold of natural compounds identified by the in silico protocol. The newly identified sweetener belongs to the lignan chemical family and opens a new chemical space to explore.

Fruit chemical and sensory characteristics of five loquat (Eriobotrya japonica Lindl) cultivars.

2014

Fruit quality of Sicilian, commercially affirmed, and newly selected apple varieties: potential resources for genetic improvement and specialty marke…

2012

Several apple varieties are constantly selected for improved quality traits and introduced for cultivation and marketing in addition to a few traditional and affirmed varieties. Recently, specific fruit quality traits like enhanced flavor, crispness and juiciness have been particularly requested by consumers and are gradually replacing more conventional characteristics like fruit size, peel color and sweetness in the breeding programs. Furthermore, some of the newly selected varieties exhibit a relatively low level of plasticity, posing serious problems of adaptation when cultivation is proposed in a wide range of environments. In this most recent perspective, some of the old varieties or l…

Effect of 2,4-D and 4-CPPU on somatic embryogenesis from stigma and style transverse thin cell layers of Citrus

2002

Callus induction, somatic embryogenesis and plant regeneration were obtained in lemon [Citrus limon (L.) Burm. cv `Femminello'] and sweet orange [C. sinensis (L.) Osb. cv `Washington Navel GS'] from cultures of stigma and style transverse thin cell layer explants [(t)TCLs]. Explants were cultured on 16 different media, based on the nutrients and vitamins of Murashige and Tucker medium (MT) supplemented with different combinations of 2,4-dichlorophenoxyacetic acid (2,4-D) and N-(2-chloro-4-pyridyl)-Nprime-phenylurea (4-CPPU). Sucrose (146 mM) was used as the sole carbon source. Somatic embryos arose from callus at the surface of stigma and style (t)TCLs 3–5 months after culture initiation of…

Dolci simboli

2021

Se risulta impossibile pensare che un cannolo preparato a Palermo sia anche soltanto simile a uno americano o svedese (sic), tutte queste versioni hanno qualcosa in comune. Come nei miti studiati da Lévi-Strauss, tanto più evidente è il tradimento di ogni traduzione quanto più chiara risulta la presenza di una struttura comune, una dimensione profonda a cui non possiamo non imputare questa straordinaria efficacia. Quello che faremo in questo saggio sarà allora utilizzare i dolci siciliani per riflettere sui simboli, su cosa siano ma soprattutto su come si costruiscano, dunque su quel modo simbolico che è stato sempre il convitato di pietra di ogni discorso semiotico, ma anche il punto di pa…

HPLC-DAD-ESI-MS2analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction

2016

International audience; Ultrasound pre-treatment (UAE) was applied to assist the extraction of valuable compounds (polyphenols (especially anthocyanins), and proteins) from purple sweet potato (PSP). Under optimum conditions (ultrasound time (40 min); supplementary hot extraction (80 °C) up to 120 min; pH: 2.5; ethanol concentration: 58%), the highest concentrations of polyphenols (3.877 mg/g), anthocyanins (0.293 mg/g), and proteins (0.753 mg/g) were found, with minimal specific energy consumption (8406 J/mg).Moreover, anthocyanin and non-anthocyanin polyphenols in PSP extract from optimized extraction temperature were identified using HPLC-DAD-ESI-MS2. The major identified anthocyanins we…

Recombinant expression, in vitro refolding, and biophysical characterization of the N-terminal domain of T1R3 taste receptor

2012

Facteur d'impact (5 ans) : 1,617Notoriété à 2 ans : Acceptable (biochem.res.methods); The sweet taste receptor is a heterodimeric receptor composed of the T1R2 and T1R3 subunits, while T1R1 and T1R3 assemble to form the umami taste receptor. T1R receptors belong to the family of class C G-protein coupled receptors (GPCRs). In addition to a transmembrane heptahelical domain, class C GPCRs have a large extracellular N-terminal domain (NTD), which is the primary ligand-binding site. The T1R2 and T1R1 subunits have been shown to be responsible for ligand binding, via their NTDs. However, little is known about the contribution of T1R3-NTD to receptor functions. To enable biophysical characteriza…

How trigeminal, taste and aroma perceptions are affected in mint-flavored carbonated beverages

2010

 ; The integration of olfactory, taste and trigeminal perceptions must be taken into account to better understand the perception of beverages. To do this, seven beverages were formulated to investigate the role of ingredients on trigeminal perception. All mutual interactions between olfactory, gustatory and trigeminal perceptions were studied. Instrumental measurements and sensory evaluation were used to elucidate both physicochemical and sensory interactions. Sensory profiling was conducted according to monadic product presentation, and in vivo aroma release was assessed in the nasal cavities of subjects during beverage consumption. This study further revealed the influence of trigeminal p…

Determination and gustatory properties of taste-active compounds in tomato juice

2003

The water-soluble compounds of a tomato juice selected for its high taste intensity and quality, have been investigated by both physico-chemical and sensory analyses. The physico-chemical assessment of the crude juice led to the construction of a synthetic model juice. Although 97% of the material contained in the crude juice has been identified and quantified, significant sensory differences between the crude and model juice have been found concerning bitterness and sharpness, showing that the components responsible for these gustatory descriptors have not yet been identified in the juice. For the other descriptors: sweetness, saltiness, sourness, umami and astringency, no significant diff…