アミノ酸およびアミノ酸アミドの呈味の比較

概要

論文の詳細を見る
There are many amino acids and peptides with a bitter, sweet or sour taste in humans, but a few that are salty. Amide-HCls of glycine and glycylglycine are known as salty tastants similar to NaCl. To elucidate whether the amides of other amino acids are salty or not, tastes of some free amino acids and their amide-HCls were compared by the organoleptic method. 1) Glycine, L-alanine and L-serine were sweet and their amide-HCls were mainly salty. 2) L-valine, L-leucine and L-isoleucine were mainly bitter and their amide-HCls were bitter comprising salty or salty comprising bitter. 3) Glycylglycine had weak but various tastes or no taste and its amide-HCl was mainly salty. 4) The taste shown above depended on the concentration of each substance. 5) The salty taste in all amide-HCls was stronger in a solution below pH 7.0 than in pH 7.0. 6) The findings show that the amide of amino acid has a salty taste regardless of the kind of amino acid and comprises other tastes, and that the saltiness of the amide requires the proton of the test solution.
1993-09-30