Utilisation de 5'-nucléotides comme additifs améliorant et intensifiant le goût des aliments, boissons et condiments

摘要

Novel 51-nucleotides of the formula where R is methylmercapto, ethylmercapto, methyl, ethyl, methylamino or dimethylamino; are prepared by reacting the appropriate nucleoside or 21,31-o-isopropylidene-nucleoside with a phosphorylating agent, preferably in the presence of a metal chloride, together with water, an alcohol, or a trialkyl phosphate, and removing the isopropylidene group, where necessary, by hydrolysis. Specified phosphorylating agents are phosphorus chlorides, tetrachloropyrophosphates and arylphosphorochloridates, and the reaction is usually performed in excess of phosphorylating agent at a temperature of from - 20 DEG to + 20 DEG C. The products are used for increasing and/or improving the flavour of foods, beverages and seasonings, and may be used in the form of non-toxic salts, such as alkali and alkaline earth metal salts, ammonium salts, and salts of amino acids, e.g. hystidine, lysine and arginine. 2-Mercaptoinosine is prepared by reacting 5 - amino - 4 - carbamoyl - 1 - b - D - ribofuranosylimidazole with an alkali metal alkyl xanthate. It may be converted to 2-methylmercaptoinosine by reaction with a methylating agent and to 2-ethylmercaptoinosine by reaction with an ethylating agent. 2-N-methylguanosine and 2-N-N-dimethylguanosine are prepared by reacting 2-mercaptoinosine with an oxidizing agent followed by methylamine and dimethylamine respectively. 2-Methylinosine and 2-ethylinosine are prepared by reacting 5-amino-4-carbamoyl-1-b -D-ribofuranosylimidazole in the presence of an alkali metal alcoholate with an alkyl acetate and an alkyl propionate respectively. 2-Methylinosine is also prepared by heating 5-amino-4-carbamoyl - 1 - b - D - ribofuranosylimidazole with alkyl orthoacetate. The 21,31 pylidene derivatives of the nucleosides may be prepared by using 5-amino-4-carbamoyl-1-(21, 31-o-isopropylidene - b - D - ribofuranosyl) imidazole as starting material. This may itself be prepared by reacting the 21,31-hydroxy compound with ethanol and acetone containing HCl.ALSO:A process for improving and/or increasing the flavour of foods, beverages, or seasonings comprises adding thereto one or more novel 51-nucleotides of the general formula where R is methylmerapto, ethylmerapto, methyl, ethyl, methylamino or dimethylamino, or non-toxic salts thereof. The effect is enhanced when the nucleotides are used in conjunction with L-glutamic acid (e.g. monosodium glutamate) or L-homocysteic acid. Specified foods are meat products and processed marine products, beverages, including sauces, wines, milk products and soups, and dressings. The nucleotides may be used in crystalline form or aqueous solution, or as seasonings in conjunction with table salt, inosine monophosphate or guanosine monophosphate.