Integrated virtual screening coupled with sensory evaluation identifies N-succinyl-L-tryptophan as a novel compound with multiple taste enhancement properties
Pimiao Huang, Zhirong Wang, Yuqing Cheng, Wenxiang Gao, Chun Cui
Topics & Concepts
UmamiTasteChemistryVirtual screeningTaste receptorFood scienceSensory systemTryptophanElectronic tongueBiochemistryAmino acidPsychologyDrug discoveryNeuroscienceBiochemical Analysis and Sensing TechniquesAdvanced Chemical Sensor TechnologiesOlfactory and Sensory Function Studies