Tricholomic acid

Structural formula
General
Surname	Tricholomic acid
other names	(2 S ) -2-Amino-2 - [(5 S ) -3-oxo-1,2-oxazolidin-5-yl] acetic acid ( IUPAC ); α-cycloglutamate; α-amino-3-oxo-5-isoxazolidine acetic acid;
Molecular formula	C 5 H 8 N 2 O 4
External identifiers / databases
PubChem	441456
ChemSpider	390188
Wikidata	Q27108469
properties
Molar mass	160.13 g mol −1
safety instructions
GHS hazard labeling ; no classification available
GHS hazard labeling ; no classification available
	As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions .

Tricholomic acid is a chemical compound from the group of non-proteinogenic amino acids .

properties

Tricholoma acid occurs naturally in the fungus Tricholoma muscarium . It is an analogue of L - glutamic acid . Tricholomic acid activates glutamate receptors . On the tongue, the tricholoma acid activates the glutamate receptor and creates an umami taste.

Individual evidence

↑ This substance has either not yet been classified with regard to its hazardousness or a reliable and citable source has not yet been found.
↑ T. Takemoto, T. Nakajima: [STUDIES ON THE CONSTITUENTS OF INDIGENOUS FUNGI. I. ISOLATION OF THE FLYCIDAL CONSTITUENT FROM TRICHOLOMA MUSCARIUM]. In: Yakugaku Zasshi. Volume 84, December 1964, pp. 1183-1186, PMID 14266548 . DOI: 10.1248 / yakushi1947.84.12_1183 .
↑ Lucia Tamborini, Federica Mastronardi, Leonardo Lo Presti, Birgitte Nielsen, Carlo De Micheli, Paola Conti, Andrea Pinto: Synthesis of L-Tricholomic Acid Analogues and Pharmacological Characterization at Ionotropic Glutamate Receptors. In: Chemistry Select. 2, 2017, p. 10295, doi : 10.1002 / slct.201702154 .
↑ HN Lioe, J. Selamat, M. Yasuda: Soy sauce and its umami taste: a link from the past to current situation. In: Journal of food science. Volume 75, number 3, April 2010, pp. R71-R76, doi : 10.1111 / j.1750-3841.2010.01529.x , PMID 20492309 .
↑ Waldemar Ternes , Alfred Täufel, Lieselotte Tunger, Martin Zobel: Food Lexicon. 4th, comprehensively revised edition. Behr, Hamburg 2005, ISBN 3-89947-165-2 .

[NV-1] This substance has either not yet been classified with regard to its hazardousness or a reliable and citable source has not yet been found.

[2] T. Takemoto, T. Nakajima: [STUDIES ON THE CONSTITUENTS OF INDIGENOUS FUNGI. I. ISOLATION OF THE FLYCIDAL CONSTITUENT FROM TRICHOLOMA MUSCARIUM]. In: Yakugaku Zasshi. Volume 84, December 1964, pp. 1183-1186, PMID 14266548 . DOI: 10.1248 / yakushi1947.84.12_1183 .

[DOI10.1002/slct.201702154-3] Lucia Tamborini, Federica Mastronardi, Leonardo Lo Presti, Birgitte Nielsen, Carlo De Micheli, Paola Conti, Andrea Pinto: Synthesis of L-Tricholomic Acid Analogues and Pharmacological Characterization at Ionotropic Glutamate Receptors. In: Chemistry Select. 2, 2017, p. 10295, doi : 10.1002 / slct.201702154 .

[Lioe-4] HN Lioe, J. Selamat, M. Yasuda: Soy sauce and its umami taste: a link from the past to current situation. In: Journal of food science. Volume 75, number 3, April 2010, pp. R71-R76, doi : 10.1111 / j.1750-3841.2010.01529.x , PMID 20492309 .

[5] Waldemar Ternes , Alfred Täufel, Lieselotte Tunger, Martin Zobel: Food Lexicon. 4th, comprehensively revised edition. Behr, Hamburg 2005, ISBN 3-89947-165-2 .