Journal ArticleDOI
MEASUREMENT OF THE RELATIVE TASTE INTENSITY OF SOME L‐α‐AMINO ACIDS AND 5′‐NUCLEOTIDES
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TLDR
Intensity of glutamate-like and/or inosinate-like taste (umami in Japanese) of various flavor amino acids and flavor nucleotides was studied using sensory analysis and always found proportional to that of monosodium glutamate (MSG) and disodium 5′-inosinate (IMP), respectively.Abstract:
SUMMARY— Intensity of glutamate-like and/or inosinate-like taste (umami in Japanese) of various flavor amino acids and flavor nucleotides was studied using sensory analysis and always found proportional to that of monosodium glutamate (MSG) and disodium 5′-inosinate (IMP), respectively. By application of this fact to a previously obtained equation expressing the relationship between the taste intensity of MSG-IMP mixture and that of MSG alone, the intensity of umami of the mixture of any flavor amino acids and nucleotides could be expressed as an elementary equation: y = u +γ uv, where u and v are the concentrations of amino acids and nucleotides in terms of the concentrations of MSG and IMP, respectively, in the mixture; y is the equivalent concentration of MSG alone; and γ is a positive constant. Interrelationships within each group of substances were additive.read more
Citations
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Functional properties of proteins in foods: A survey
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Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis)
De-Wei Chen,Min Zhang +1 more
TL;DR: The non-volatile taste active compounds, including soluble sugars, succinic acid, free amino acids and flavour 5′-nucleotides in the meat of Chinese mitten crab were analyzed, and their taste impacts were evaluated by taste active values (TAVs) and equivalent umami concentration (EUC) methods.
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Non-volatile taste components of several commercial mushrooms
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Journal ArticleDOI
Chemical composition and non-volatile components of Croatian wild edible mushrooms
Sunčica Beluhan,Ana Ranogajec +1 more
TL;DR: The chemical composition and non-volatile components content (soluble sugars, free amino acids, and 5′-nucleotides) of 10 popular Croatian wild edible mushroom species (Agaricus campestris, Boletus edulis, Calocybe gambosa, Cantharellus cibarius, Craterellus cornucopioides, Entoloma clypeatum, Flammulina velutipes, Macroleptiota procera, Morchella elata, and Pleurotus ostreatus ) were
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Taste enhancements between various amino acids and IMP.
TL;DR: The umami taste enhancement of several sweet L-alpha-amino acids added to several sweet amino acids by IMP was synergistic rather than additive as that of acidic amino acids.
References
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Journal ArticleDOI
The Synergistic Taste Effect of Monosodium Glutamate and Disodium 5′-Inosinate
TL;DR: The synergistic phenomenon between the taste of monosodium glutamate (MSG) and disodium 5′-inosinate (IMP) was studied and the relationship expressed as a mathematical model was expressed.
Journal ArticleDOI
Communication to the Editor
Tsunematsu Takemoto,Tadashi Nakajima,Tetsuro Yokobe,Reiko Sakuma,Kazuyoshi Fujitani,Yoshiaki Aoyagi,Yukio Masaki +6 more
Journal ArticleDOI
Synthesis of 2-Alkylthioinosine 5'-Phosphates and N2-Methylated Guanosine 5'-Phosphates
TL;DR: In this article, 2-methylthioinosine 5'-phosphate (II) and N2-methylated guanosine 5'phosphates (III) were synthesized via 2', 3'-O-isopropylidene-2-mercaptoinosine (I) from 5-amino-1-β-D-ribofuranosyl-4-imidazolecarboxamide (AICA-riboside).
Journal ArticleDOI
Synergistic Taste Effects of Some New Ribonucleotide Derivatives
TL;DR: In this article, the taste effects of six newly synthesized ribonucleotide derivatives, i.e., disodium salts of 2-methyl-5′-inosinic acid · 6H2O, 2-ethyl-5''-inosic acid · 1.5H 2O, 2-N''-methyl 5''-guanylic acid · 5.5'' 2H 2
Journal ArticleDOI
Synthesis of Some N1-Methyl-2-substituted Inosines and Their 5'-Phosphates
TL;DR: Some isopropylidene derivatives of N1-methyl-2-substituted inosines were synthesized from 2', 3'-O-isopropolidene-N1- methyl- 2-methylthioinosine (VII) and the flavoring activities of which were qualitatively investigated.
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