An Enhancing Effect on the Saltiness of Sodium Chloride of Added Amino Acids and Their Esters(Food & Nutrition)
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概要
- 論文の詳細を見る
In a search for new salty compounds, sensory analyses of ornithyl-β-alanine (OBA), some amino acid methyl ester hydrochlorides and most amino acids were carried out. OBA was found not only to exhibit saltiness in the presence of a small excess of hydrogen chloride, but also to enhance the saltiness of sodium chloride. Glycine methyl and ethyl ester hydrochlorides were also found to exhibit good saltiness and enhancing effects. Basic and acidic amino acids were found to enhance the saltiness of sodium chloride, although they did not exhibit saltiness by themselves. We found that the intake of sodium ions can be cut by 75%, 50%, and 25% by using OBA, glycine esters and amino acids, respectively.
- 社団法人日本農芸化学会の論文
- 1989-06-23
著者
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Seki Takashi
Department ot Pediatrics, Nippon Medical School
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OKAI Hideo
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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Tamura Masahiro
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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KAWASAKI Yoshihiro
Department of Electrical and Electronic Engineering, Tokyo Instutute of Technology
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KIKUCHI Eiichi
Department of Applied Chemistry, School of Science and Engineering, Waseda University
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Kawasaki Yoshihiro
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Kawasaki Yoshihiro
Department Of Electrical And Electronic Engineering Tokyo Instutute Of Technology
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Seki Takashi
Department Ot Pediatrics Nippon Medical School
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Okai H
Hiroshima Univ. Hiroshima Jpn
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Okai Hideo
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Kikuchi Eiryo
Department Of Gastroenterological Medicine Nara Prefectural Nara Hospital
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Tamura M
Kowa Co. Ltd. Tokyo Jpn
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TADA Makoto
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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Tada M
Tokyo Univ. Agriculture And Technology Tokyo Jpn
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Tada Makoto
Department Of Electrical And Electronics Engineering Sophia University
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Kikuchi E
Department Of Gastroenterological Medicine Nara Prefectural Nara Hospital
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Kikuchi Eiichi
Department Of Applied Chemistry School Of Science And Engineering Waseda University
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Tamura Masahiro
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Seki T
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Seki Takashi
Department Of Geriatric And Complementary Medicine Center For Asian Traditional Medicine Research To
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Seki Takashi
Department Of Cardiology Sendai Medical Center
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