シュウ酸のえぐ味に及ぼす塩化ナトリウムならびに粘性の影響
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- 和泉 眞喜子
- Shokei Gakuin College
書誌事項
- タイトル別名
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- Effect of Sodium Chloride and Viscosity on the Acridity of Oxalic Acid
- シュウサン ノ エグミ ニ オヨボス エンカ ナトリウム ナラビニ ネンセイ ノ エイキョウ
この論文をさがす
抄録
Experiments were performed to investigate why the acridity of spinach boiled in salted water was weak, even though most of the oxalic acid, the bitter taste ingredient, remained. The influence on acridity of pectin and cellulose was also investigated, these being components of the cell wall and the main ingredients of vegetables.<br>A sour taste was perceptible in an oxalic acid solution with a concentration of 0.5-1 mM, and a taste different from that of water was experienced from a potassium oxalate solution of less than 5 mM concentration. Acridity was apparent with a 2.5 mM oxalic acid solution, and strong acridity was present at 10 mM. There was slight acridity in 5-10 mM potassium oxalate, and this was clearly apparent at more than 50 mM. NaCl added to the oxalic acid solution tended to weaken the acridity at 50 mM, and there was a significant effect on the acridity at 100 mM NaCl.50 mM NaCl added to a 100 mM potassium oxalate solution significantly weakened the acridity. The acridity of a 5 mM oxalic acid solution was significantly reduced when pectin was added due to the viscosity of pectin. It is suggested that the weakened acridity by adding NaCl to spinach was due to inhibition by the salty taste and to the viscosity of pectin.
収録刊行物
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- Journal of Cookery Science of Japan
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Journal of Cookery Science of Japan 38 (4), 362-367, 2005
The Japan Society of Cookery Science
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詳細情報 詳細情報について
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- CRID
- 1390282679718171264
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- NII論文ID
- 110001553567
- 130004401212
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- NII書誌ID
- AN10471022
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- NDL書誌ID
- 7441356
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- ISSN
- 13411535
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- NDL-Digital
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可