書誌事項
- タイトル別名
-
- Taste Quality of Glycine Betaine and Its Contribution to the Taste of a Whelk.
- 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
この論文をさがす
抄録
<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.
収録刊行物
-
- 日本食品科学工学会誌
-
日本食品科学工学会誌 42 (12), 1019-1026, 1995
公益社団法人 日本食品科学工学会
- Tweet
キーワード
詳細情報 詳細情報について
-
- CRID
- 1390282681381789824
-
- NII論文ID
- 10007506157
- 10008265893
-
- NII書誌ID
- AN10467499
-
- ISSN
- 18816681
- 1341027X
-
- NDL書誌ID
- 3641460
-
- 本文言語コード
- ja
-
- データソース種別
-
- JaLC
- NDL
- Crossref
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可