Convenient synthesis of L-ornithyltaurine.HCl and the effect on saltiness in a food material

A new convenient synthesis of a salty peptide, ornithyltaurine (Orn-Tau), was designed. Compared with a conventional synthesis, the process was shortened by two steps and the purification was made much easier in the new one. Consequently, Orn-Tau was easily obtained and subjected to a further series of experiments. The product produced a good saltiness without Na + in the presence of HCI, and the saltiness became stronger as the amount of added HCI increased. The best quality of saltiness was obtained by adding 1.2 equiv of HCI to the Orn-Tau solutions. The Orn-Tau-1.2HCl was equally salty to NaCI on a molar basis and also had an enhancing effect on saltiness of NaCl. The intake of Na + could be cut by 95% in a model system and by 50% in a food material (soy sauce) by using Orn-Tau.1.2HCl, which have the most excellent saltiness and Na + dietary effect of our NaCl substitutes at the present time.