Contents of Glutathione in Seafoods and Its Flavor Characteristics.

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  • Ueda Yoichi
    Food Research & Development Laboratories of Ajinomoto Co., Inc.
  • Hibino Gaku
    Food Research & Development Laboratories of Ajinomoto Co., Inc.
  • Kohmura Masanori
    Food Research & Development Laboratories of Ajinomoto Co., Inc.
  • Kuroda Motonaka
    Food Research & Development Laboratories of Ajinomoto Co., Inc.
  • Watanabe Katsuko
    Laboratory of Marine Biochemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
  • Sakaguchi Makoto
    Food Research & Development Laboratories of Ajinomoto Co., Inc.

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Other Title
  • 魚介類におけるグルタチオンの分布と呈味効果
  • ギョカイルイ ニ オケル グルタチオン ノ ブンプ ト テイミ コウカ

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Contents of glutathione (GSH) in several fresh seafoods were determined by the HPLC method. GSH was detected in adductor muscle of scallop at a concentration of 29mg/100g and over the taste threshold of GSH (10mg/100ml). GSH content in salmon (9.2mg/100g) was near the threshold value. Other seafoods contained GSH in lower quantities. Contents of GSH disulfide (GSSG) in some seafoods were higher than those of GSH. The flavor character strengthened by GSSG was compared with that of GSH in the umami solution, showing that GSSG did not contribute to the flavors of foods so much as GSH.<br>The effects of adding GSH on the flavor of GSH-free synthetic scallop extract at a concentration of 29mg/100ml were examined by sensory evaluation. GSH increased the intensities of sweetness, umami, and some flavor characteristics, such as thickness, mouthfulness, and continuity, suggesting that GSH contributes to the flavor of scallop.

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