Kajiya, Hiroshi; Okamoto, Fujio; Okabe, Koji; Soeda, Hiroyuki; Takada, Keisuke published the article 《Comparison between tastes of amino acids and their amides》. Keywords: amino acid amide derivative taste.They researched the compound: H-Leu-NH2.HCl( cas:10466-61-2 ).Recommanded Product: H-Leu-NH2.HCl. Aromatic heterocyclic compounds can be divided into two categories: single heterocyclic and fused heterocyclic. In addition, there is a lot of other information about this compound (cas:10466-61-2) here.
Changes of taste were studied as amino acids or peptides were converted to amide derivatives thereof. Glycine, alanine, serine were sweet but their amide-HCls were generally salty, whereas valine, leucine, and isoleucine were bitter, but the amide-HCls thereof had salty taste in addition to bitterness. Glycylglycine had hardly any taste but its amide-HCl derivative was salty. The taste was depended on the concentration Apparently, the amide derivatives were salty regardless the original taste of the amino acids.
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