Taste-active components in some foods: A review of Japanese research
| Autor: | Shoji Konosu, Shinya Fuke |
|---|---|
| Rok vydání: | 1991 |
| Předmět: |
Taste
Meat Sodium Glutamic Acid chemistry.chemical_element Experimental and Cognitive Psychology Umami Behavioral Neuroscience chemistry.chemical_compound Glutamates Japan Inosine Monophosphate Fish Products Humans Food science Flavor Shellfish chemistry.chemical_classification food and beverages Glutamic acid Amino acid Inosinic acid chemistry Biochemistry Fruit Glycine Food Analysis |
| Zdroj: | Physiology & Behavior. 49:863-868 |
| ISSN: | 0031-9384 |
| DOI: | 10.1016/0031-9384(91)90195-t |
| Popis: | Japanese research of taste-active components in seafoods, meat and tomatoes is reviewed. The omission (or addition) test with synthetic extracts simulating natural extracts was employed in most of that research. In abalone, sea-urchin, snow crab, scallop and short-necked clam, glutamic acid (Glu) and glycine were recognized commonly to be taste-active. It was also reported that the synergism between Glu and 5'-ribonucleotides and the presence of sodium and chloride ions were required to produce the characteristic taste of each food. In dried skipjack meat and salted salmon eggs, umami substances such as Glu and inosine 5'-monophosphate (IMP) were found to be important contributors to their tastes as well. The brothy taste of beef, pork and chicken soups could be reproduced by free amino acids, IMP and sodium chloride, indicating their important roles in producing the taste. A potential effect of Glu and aspartic acid on the taste of tomatoes was observed. Studies of the flavor-enhancing effects on soups and umami solutions of sulfur-containing compounds in garlic are also described. |
| Databáze: | OpenAIRE |
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