N-2-(烷基硫甲基)鸟苷）
N-2-(alkylthiomethyl)guanosine
鲜味 Umami
美拉德反应 Maillard reactions
外部链接(如物理性质、GC图等)
Suess, B.; Brockhoff, A.; Degenhardt, A.; Billmayer, S.; Meyerhof, W.; Hofmann, T., Human Taste and Umami Receptor Responses to Chemosensorica Generated by Maillard-type N 2 -Alkyl- and N 2 -Arylthiomethylation of Guanosine 5′-Monophosphates. J. Agric. Food Chem. 2014, 62 (47), 11429-11440. DOI: 10.1021/jf504686s.
