(S)-苹果酸1-O-β-D-葡萄糖苷
(S)-malic acid 1-O-β-D-glucopyranoside, (S)-morelid
鲜味 Umami
羊肚菌 Morel Mushrooms (Morchella deliciosa Fr.)
外部链接(如物理性质、GC图等)
Rotzoll, N.; Dunkel, A.; Hofmann, T., Activity-Guided Identification of (S)-Malic Acid 1-O-d-Glucopyranoside (Morelid) and γ-Aminobutyric Acid as Contributors to Umami Taste and Mouth-Drying Oral Sensation of Morel Mushrooms (Morchella deliciosa Fr.). Journal of Agricultural and Food Chemistry 2005, 53 (10), 4149-4156. DOI: 10.1021/jf050056i.
Rotzoll, N.; Dunkel, A.; Hofmann, T., Quantitative Studies, Taste Reconstitution, and Omission Experiments on the Key Taste Compounds in Morel Mushrooms (Morchella deliciosa Fr.). Journal of Agricultural and Food Chemistry 2006, 54 (7), 2705-2711. DOI: 10.1021/jf053131y.
