Paper

Correlation of the reactivity of 1,4-dialdehydes with methylamine in biomimetic conditions to their hot taste: Covalent binding to primary amines as a molecular mechanism in hot taste receptors

Published Jan 1, 1987 · DOI · G. Cimino, G. Sodano, A. Spinella

Tetrahedron

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Abstract

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Study Snapshot

Hot-tasting 1,4-dialdehydes react with methylamine in biomimetic conditions, suggesting a potential biological mechanism of covalent binding to primary amino groups of taste receptors.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

Correlation of the reactivity of 1,4-dialdehydes with methylamine in biomimetic conditions to their hot taste: Covalent binding to primary amines as a molecular mechanism in hot taste receptors

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