Studies on the Taste of Amino Acids Part I

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Other Title
  • アミノ酸の呈味に関する研究(第1報)
  • アミノサン ノ テイミ ニ カンスル ケンキュウ 1 カクシュ アミノサン ノ シゲキ イキ ノ ソクテイ
  • Determination of Threshold Values of Various Amino Acids
  • 各種アミノ酸の勅激閾の測定

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Description

In order to determine the fundamental figures of taste intensity of amino acids, stimulus threshold tests on 32 kinds of amino acids (25 kinds of L-form, 6 kinds of DL-form, one kind of D-form) were carried out by means of the Probit method. The results obtained were as follows: 1) The stimulus threshold values of amino acids were ranged about 0.002g/dl(0.1×10-3M) to 0.5g/dl(30×10-3M). 2) Among the L-form, aspartic acid, glutamic acid and histidine.HCl had comparatively low stimulus threshold and all of them had sour taste, but citrulline, glutamine, leucine, proline, threonine and some others had relatively high threshold and the taste qualities of them were not restricted to one sort. On the other hand, in the case of DL-form, glutamic acid, methionine and tryptophan had low stimulus threshold, but alanine, threonine and valine had middle value. 3) Generally speaking, acidic amino acids and basic amino acids had low stimulus threshold while neutral amino acids had high one, but the degree of stimulus threshold did not always correspond with that of electric equivalent point. 4) The threshold values of amide of acidic amino acids were higher than that of original amino acids. 5) As far as the present study is concerned, no appreciable relationship was found between the stimulus threshold values of amino acids and their molecular weights or specific rotations.

Journal

  • Nippon Nōgeikagaku Kaishi

    Nippon Nōgeikagaku Kaishi 40 (8), 295-299, 1966

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

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