ウニのエキス成分に関する研究-IV : エキス構成々分の呈味性

概要

論文の詳細を見る
To elucidate the taste of “Uni”, the raw unripe gonad of sea-urchin, sensory tests were carried out on test solutions prepared by mixing L-amino acids and other authentic reagents so as to reproduce partly or wholly the natural extracts. The composition and concentration of each constituent were based on the analytical data on Bafun-uni III reported in the previous papers1) ?? 3) (Table 1). The test solution containing all constituents satisfactorily reproduced the original taste of “Uni”, showing that they cover all the essential tasting substances. Teste on the solutions from which some of the components were eliminated in a group, indicated that amino acids and nucleotides are responsible for the taste and other groups, organic bases, organic acids and glucose, make little contribution, if any. Among amino acids, only the limited members, such as glycine, alanine, valine, glutamic acid and methionine were judged to be essential for the taste and role of other amino acids was insignificant. Glycine and alanine contributed to the sweetness, valine to the characteristic bitterness, and glutamic acid, in interaction with inosinic and guanylic acids, to the meaty taste, respectively. Methionine, even though a minor component, was indispensable to development of a peculiar taste of “Uni” (Table 2), and it thickened the taste and enhanced the after-taste. This sweet-bitter amino acid was found to show a threshold value as low as 0.00125% (Table 3). Inosinic acid, together with guanylic acid, attributed to the meaty taste and hypoxanthine, the most abundunt purine base in the extracts, did not reveal any taste, as shown in Table 4. Although glycogen itself was entirely tasteless, it showed a distinct body effect by smoothing the taste of test solution.
公益社団法人日本水産学会の論文

著者

小俣靖
味の素株式会社中央研究所食品開発研究所

ウニのエキス成分に関する研究-IV : エキス構成々分の呈味性

スポンサーリンク

概要

著者

関連論文

スポンサーリンク