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Synthesis and Sensory Studies of Umami‐Active Scaffolds
Author(s) -
Backes Michael,
Paetz Susanne,
Vössing Tobias,
Ley Jakob Peter
Publication year - 2014
Publication title -
chemistry and biodiversity
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 70
eISSN - 1612-1880
pISSN - 1612-1872
DOI - 10.1002/cbdv.201400113
Subject(s) - umami , chemistry , moiety , scaffold , carboxamide , combinatorial chemistry , stereochemistry , biochemistry , taste , computer science , database
The class of 2‐isopropyl‐5‐methylbicyclo[4.1.0]heptane‐7‐carboxamides, 1 – 4 , has been identified as potent umami‐tasting molecules. A scalable synthesis of this challenging scaffold and new sensory insights will be presented. Interestingly, the umami characteristics differ remarkably, depending on constitutional and stereochemical features of the parent scaffold. During our studies, we could identify the carboxamide moiety as a crucial factor to influence the umami intensity of these scaffolds. In addition, the configuration of the cyclopropyl moiety exerts some influence, whereas the absolute configuration of the menthyl scaffold, at least the tested D ‐ and L ‐configuration, is less important.