G-Glu-Val

• CAT Number: I028021
• CAS Number: 2746-34-1
• Molecular Formula: C10H18N2O5
• Molecular Weight: 246.26
• Purity: ≥95%
• Synonyms: G-Glu-Val; G Glu Val; GGluVal; gamma Glutamyl L valine; H gGlu Val OH; gamma-Glutamyl-L-valine; H-gGlu-Val-OH
• Solubility: Soluble in DMSO
• Appearance: Solid powder
• Storage: Dry, dark and at 0 - 4℃ for short term (days to weeks) or -20℃ for long term (months to years).
• IUPAC Name: (2S)-2-Amino-5-[[(1S)-1-carboxy-2-methylpropyl]amino]-5-oxopentanoic acid
• InChI: InChI=1S/C10H18N2O5/c1-5(2)8(10(16)17)12-7(13)4-3-6(11)9(14)15/h5-6,8H,3-4,11H2,1-2H3,(H,12,13)(H,14,15)(H,16,17)/t6-,8-/m0/s1
• InChIKey: AQAKHZVPOOGUCK-XPUUQOCRSA-N
• SMILES: O=C(O)[C@@H](N)CCC(N[C@H](C(O)=O)C(C)C)=O

G-Glu-Val (Cat.No:I028021), also known as gamma-Glutamyl-L-valine or H-gGlu-Val-OH, is a taste-modulating dipeptide and a main contributor to the "kokumi" taste of edible beans.

Reference

1: Dunkel A, Köster J, Hofmann T. Molecular and sensory characterization of gamma-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.). J Agric Food Chem. 2007 Aug 8;55(16):6712-9. Epub 2007 Jul 7. PubMed PMID: 17616213.
2: Suzuki H, Kato K, Kumagai H. Enzymatic synthesis of gamma-glutamylvaline to improve the bitter taste of valine. J Agric Food Chem. 2004 Feb 11;52(3):577-80. PubMed PMID: 14759151.
3: Toelstede S, Dunkel A, Hofmann T. A series of kokumi peptides impart the long-lasting mouthfulness of matured Gouda cheese. J Agric Food Chem. 2009 Feb 25;57(4):1440-8. doi: 10.1021/jf803376d. PubMed PMID: 19170504.
4: Toelstede S, Hofmann T. Kokumi-active glutamyl peptides in cheeses and their biogeneration by Penicillium roquefortii. J Agric Food Chem. 2009 May 13;57(9):3738-48. doi: 10.1021/jf900280j. PubMed PMID: 19338275.
5: Hillmann H, Hofmann T. Quantitation of Key Tastants and Re-engineering the Taste of Parmesan Cheese. J Agric Food Chem. 2016 Mar 2;64(8):1794-805. doi: 10.1021/acs.jafc.6b00112. Epub 2016 Feb 18. PubMed PMID: 26870875.