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Structure-taste correlation of L-aspartyl dipeptides using SIMCA method.

Y Miyashita·Y Takahashi·C Takayama·K Sumi·K Nakatsuka·T Ohkubo·H Abe·S Sasaki
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Abstract

One of the pattern recognition techniques, the SIMCA method, has been applied to structure-taste studies on L-aspartyl dipeptides (L-Asp-NH-R). The sweet and bitter taste class models of the peptides were obtained by using five structural descriptors, such as molar refractivity, and four kinds of STERIMOL parameters. The classification rates were calculated to be 87% and 81% for sweet and bitter peptides, respectively. The SIMCA method has also suggested that two factors, shape and size, of the C-terminal amino acid moiety R in the dipeptides are extremely important to model their taste qualities.

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Aspartic AcidDipeptidesHumansModels, StructuralProtein ConformationStructure-Activity RelationshipSweetening AgentsTasteJournal Article

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Y Miyashita, Y Takahashi, C Takayama, K Sumi, K Nakatsuka, T Ohkubo, H Abe, S Sasaki. 1986. Structure-taste correlation of L-aspartyl dipeptides using SIMCA method.. https://doi.org/10.1021/jm00156a006

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