Taste Contribution of (R)-Strombine to Dried Scallop
| Autor: | Yvan Niclass, Christian Starkenmann, Isabelle Cayeux, Laetitia Nicolas, Emma Xiao-Hua Yang, Erik Decorzant |
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| Rok vydání: | 2009 |
| Předmět: |
Spectrometry
Mass Electrospray Ionization Taste Sarcosine General Chemistry Umami Biology Sensory analysis Gas Chromatography-Mass Spectrometry Aquatic organisms Solutions Pectinidae stomatognathic system Food Preserved Glycine Scallop Animals Humans Taste Threshold Food science General Agricultural and Biological Sciences Chromatography High Pressure Liquid |
| Zdroj: | Journal of Agricultural and Food Chemistry. 57:7938-7943 |
| ISSN: | 1520-5118 0021-8561 |
| Popis: | A broth of dried scallop adductor muscles was prepared. Tasters appreciated the typical seafood, sweet, slightly umami taste of scallop, which is difficult to reproduce with common ingredients. Therefore, the broth was fractionated and, guided by multiple tastings, we isolated a sweet, umami, delicious fraction. This fraction contained glycine, alanine, and (R)-strombine ((R)-2-(carboxymethylamino)propanoic acid). (R) and (S)-strombine were prepared, and a sensory analysis with 47 judges demonstrated that the taste thresholds were 0.5 g/L for (R)-strombine and 0.7 g/L for (S)-strombine. The sensory attributes were described as salty and umami. |
| Databáze: | OpenAIRE |
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