Evaluation of Unsaturated Alkanoic Acid Amides as Maskers of Epigallocatechin Gallate Astringency was written by Obst, Katja;Paetz, Susanne;Backes, Michael;Reichelt, Katharina V.;Ley, Jakob P.;Engel, Karl-Heinz. And the article was included in Journal of Agricultural and Food Chemistry in 2013.Safety of (2E,4E)-N-Isobutyldeca-2,4-dienamide The following contents are mentioned in the article:
Some foods, beverages, and food ingredients show characteristic long-lasting aftertastes. The sweet, lingering taste of high intensity sweeteners or the astringency of tea catechins are typical examples. Epigallocatechin-3-gallate (EGCG), the most abundant catechin in green tea, causes a long-lasting astringency and bitterness. These sensations are mostly perceived as aversive and are only accepted in a few foods (e.g., tea and red wine). For the evaluation of the aftertaste of such constituents over a certain period of time, Intensity Variation Descriptive Methodol. (IVDM) was used. The approach allows the measurement of different descriptors in parallel in one panel session. IVDM was evaluated concerning the inter- and intraindividual differences of panelists for bitterness and astringency of EGCG. Subsequently, the test method was used as a screening tool for the identification of potential modality-selective masking compounds In particular, the intensity of the astringency of EGCG (750 mg kg-1) could be significantly lowered by 18-33% during the time course by adding the trigeminal-active compound trans-pellitorine (2E,4E-decadienoic acid N-iso-Bu amide 1, 5 mg kg-1) without significantly affecting bitterness perception. Further, structurally related compounds were evaluated on EGCG to gain evidence for possible structure-activity relationships. A more polar derivative of 1, (2S)-2-[[(2E,4E)-deca-2,4-dienoyl]amino]propanoic acid 9, was also able to reduce the astringency of EGCG similar to trans-pellitorine but without showing the strong tingling effect. This study involved multiple reactions and reactants, such as (2E,4E)-N-Isobutyldeca-2,4-dienamide (cas: 18836-52-7Safety of (2E,4E)-N-Isobutyldeca-2,4-dienamide).
(2E,4E)-N-Isobutyldeca-2,4-dienamide (cas: 18836-52-7) belongs to amides. Compared to amines, amides are very weak bases and do not have clearly defined acid–base properties in water. On the other hand, amides are much stronger bases than esters, aldehydes, and ketones. Amides can be recrystallised from large quantities of water, ethanol, ethanol/ether, aqueous ethanol, chloroform/toluene, chloroform or acetic acid. The likely impurities are the parent acids or the alkyl esters from which they have been made. The former can be removed by thorough washing with aqueous ammonia followed by recrystallisation, whereas elimination of the latter is by trituration or recrystallisation from an organic solvent.Safety of (2E,4E)-N-Isobutyldeca-2,4-dienamide
Referemce:
Amide – Wikipedia,
Amide – an overview | ScienceDirect Topics