ArticleMolecules (Basel, Switzerland)2018
Food-Grade Synthesis of Maillard-Type Taste Enhancers Using Natural Deep Eutectic Solvents (NADES).
Article in Molecules (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Bridging Biosynthesis and Bioavailability: Integrated Strategies for Tailoring Soybean Isoflavone Profiles.Comprehensive reviews in food science and food safety · 2026Review
- Green preservation: enhancing shelf life of chicken meat using antimicrobial and antioxidant deep eutectic solvent nanoemulsions.Food chemistry: X · 2026Article
- Evaluation of the Antioxidant and Antimicrobial Activity of Natural Deep Eutectic Solvents (NADESs) Based on Primary and Specialized Plant Metabolites.Molecules (Basel, Switzerland) · 2025Article
- Natural Deep Eutectic Solvent-Dipotassium Phosphate Aqueous Two-Phase Systems: Physicochemical Characterization, Selective Partitioning of Amino Acids and Glucose, and Functional Insight into Maillard Reaction Applications.ACS sustainable chemistry & engineering · 2025Article
- Advances in Extracting Bioactive Compounds from Food and Agricultural Waste and By-Products Using Natural Deep Eutectic Solvents: A Circular Economy Perspective.Molecules (Basel, Switzerland) · 2024Review
- Isolation and Identification of Novel Taste-ModulatingJournal of agricultural and food chemistry · 2024Article
- A New Inert Natural Deep Eutectic Solvent (NADES) as a Reaction Medium for Food-GradeFoods (Basel, Switzerland) · 2023Article
- Improved Antioxidant and Mechanical Properties of Food Packaging Films Based on Chitosan/Deep Eutectic Solvent, Containing Açaí-Filled Microcapsules.Molecules (Basel, Switzerland) · 2023Article
- Research Progress on the Preparation and Action Mechanism of Natural Deep Eutectic Solvents and Their Application in Food.Foods (Basel, Switzerland) · 2022Review
- A Debittered Complex of Glucose-Phenylalanine Amadori Rearrangement Products with β-Cyclodextrin: Structure, Molecular Docking and Thermal Degradation Kinetic Study.Foods (Basel, Switzerland) · 2022Article
- Key Aspects of Amadori Rearrangement Products as Future Food Additives.Molecules (Basel, Switzerland) · 2021Review
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2 authors.
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Abstract
The increasing demand for healthier food products, with reduced levels of table salt, sugar, and mono sodium glutamate, reinforce the need for novel taste enhancers prepared by means of food-grade kitchen-type chemistry. Although several taste modulating compounds have been discovered in processed foods, their Maillard-type ex food production is usually not exploited by industrial process reactions as the yields of target compounds typically do not exceed 1-2%. Natural deep eutectic solvents (NADES) are reported for the first time to significantly increase the yields of the taste enhancers 1-deoxy-ᴅ-fructosyl-N-β-alanyl-ʟ-histidine (49% yield), N-(1-methyl-4-oxoimidazolidin-2-ylidene) aminopropionic acid (54% yield) and N²-(1-carboxyethyl) guanosine 5'-monophosphate (22% yield) at low temperature (80-100 °C) within a maximum reaction time of 2 h. Therefore, NADES open new avenues to a "next-generation culinary chemistry" overcoming the yield limitations of traditional Maillard chemistry approaches and enable a food-grade Maillard-type generation of flavor modulators.
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