The development of efficient and safe taste-enhancing compound is important to reduce sodium intake, at the same time maintains food palatability. Hence, in this study, an excellent and safe taste-enhancing compound (N'-[(2,4-dimethoxyphenyl)methyl]-N-(2-pyridin-2-ylethyl) oxamide (DE)) was synthesized in 96% yield under optimized conditions. The chemical structure of DE was clearly characterized by H and C NMR spectrum. Human sensory evaluation showed that the addition of DE (0.9 ppm) significantly enhanced the kokumi, umami, and salt tastes, the degree of enhancement by 66.4%, 56.6%, and 26.2%, respectively. The result of electronic tongue was consistent with the human sensory evaluation, which was again illustrated that DE is a promising taste-enhancer. Time-intensity (TI) results revealed that the sample (with addition of 0.9 ppm DE) umami duration (210.0 ± 0 s) were significantly prolonged that of control group (150.0 ± 0 s). Moreover, the DE could bind and activate calcium-sensing and T1R1/T1R3 receptors, inducing stronger umami and kokumi tastes. This work revealed the potential of DE as an excellent taste enhancer.

中文翻译：

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N'-[(2,4-二甲氧基苯基)甲基]-N-(2-吡啶-2-基乙基)草酰胺的合成及其增味效果评价

开发高效、安全的增味化合物对于减少钠摄入量、同时保持食物适口性非常重要。因此，在本研究中，合成了一种优异且安全的增味化合物（N'-[(2,4-二甲氧基苯基)甲基]-N-(2-吡啶-2-基乙基)草酰胺(DE)），合成率为96%优化条件下的产量。 DE 的化学结构通过 1H 和 13C NMR 谱得到了清晰的表征。人体感官评价表明，DE（0.9 ppm）的添加显着增强了醇厚味、鲜味和咸味，增强程度分别为66.4%、56.6%和26.2%。电子舌的结果与人类感官评价一致，再次说明DE是一种有前途的味觉增强剂。时间强度（TI）结果显示，样品（添加0.9 ppm DE）的鲜味持续时间（210.0 ± 0 s）显着延长于对照组（150.0 ± 0 s）。此外，DE 可以结合并激活钙敏感受体和 T1R1/T1R3 受体，从而产生更强烈的鲜味和浓味。这项工作揭示了 DE 作为出色的味觉增强剂的潜力。