Volatile Short-Chain Aliphatic Aldehydes Act as Taste Modulators through the Orally Expressed Calcium-Sensing Receptor CaSR

Aldehydes are natural volatile aroma compounds generated by the Maillard reaction of sugars and amino acids in food and affect the flavor of food. They have been reported to exert taste-modifying effects, such as increases in taste intensity at concentrations below the odor detection threshold. The...

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Detalles Bibliográficos
Autores principales: Kitajima, Seiji, Maruyama, Yutaka, Kuroda, Motonaka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10303012/
https://www.ncbi.nlm.nih.gov/pubmed/37375140
http://dx.doi.org/10.3390/molecules28124585

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10303012/
https://www.ncbi.nlm.nih.gov/pubmed/37375140
http://dx.doi.org/10.3390/molecules28124585

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