鲜味
味精
品味
化学
谷氨酸钠
食品科学
苯丙氨酸
钠
酪氨酸
氨基酸
生物化学
有机化学
原材料
作者
Hanifah Nuryani Lioe,Anton Apriyantono,Kensaku Takara,Kōji Wada,Masaaki Yasuda
标识
DOI:10.1111/j.1365-2621.2005.tb11483.x
摘要
ABSTRACT: l ‐Phenylalanine ( l ‐Phe) and l ‐tyrosine ( l ‐Tyr) are L‐α‐aromatic amino acids that have recently been discovered to be important components of the savory fractions of soy sauce in addition to l ‐glutamate. Their effects are evaluated on the umami or savory taste of monosodium L‐glutamate (MSG), with or without sodium chloride (NaCl). Because l ‐Phe at subthreshold concentration (1.0 mM) significantly enhances an umami taste of a MSG/NaCl mixture ( P = 0.000), combinations of 4 subthreshold concentrations (0, 0.5, 1.5, and 5.0 mM) of l ‐Phe with a weakly suprathreshold MSG (4.0 mM) and NaCl (80 mM) mixture were then rated for salty and umami intensities relative to those of standard solutions. L‐Phe was found to significantly enhance the umami tastes of the MSG/NaCl mixtures when it was added in a concentration range of 0.5 to 5.0 mM ( P = 0.000). However, neither the umami taste of MSG alone nor the salty taste of NaCl alone was intensified. In a further experiment, l ‐Tyr at the 3 subthreshold concentrations (0, 0.5, and 1.5 mM) studied was shown to have the same activity as L‐Phe. The phenomenon of umami or savory enhancement by subthreshold aromatic amino acids in the soy sauce system has been established.
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