Taste Quality of Glycine Betaine and Its Contribution to the Taste of a Whelk.

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  • グリシンベタインの味質とエゾボラにおける呈味効果
  • グリシンベタイン ノ アジシツ ト エゾボラ ニ オケル ウマミ コウカ

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Abstract

<BR>Sensory tests were performed to disclose the taste quality of glycine betaine (GB) and its participation in the taste of the muscle of a whelk, Neptunea polycostata, whose GB content was found to be very high, being 1.555g/100g. Results obtained are summarized as follows.<BR>(1) The threshold concentration of GB estimated by the triangle difference test in combination with water was 0.25-0.5g/100ml.<BR>(2) Differing from literatures describing that GB is sweet, more than half and most of panelists perceived bitterness with sweetness for GB solutions of 1.0 and 1.555g/100ml, respectively.<BR>(3) In omission test of GB using a synthetic extract simulating the whelk muscle extract, no significant changes in strength of the five basic tastes were perceived by the panel. Furthermore, the addition of GB to a GB-deficient synthetic extract did not enhance the strength of sweetness. However, it was increased significantly by the addition of GB to the synthetic extract devoid of GB and sweet amino acids, indicating that the contribution of GB to the sweetness of seafoods is not so high as so far evaluated.<BR>(4) It was suggested by the panel that GB intensifies thickness, fullness and aftertaste of the synthetic extract.

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