魚介類の含窒素低分子成分とおいしさ

• 坂口 守彦

書誌事項

タイトル別名

• Nitrogenous Low-molecular-weight Components and Palatability of Fish and Shellfish.
• ギョカイルイ ノ ガン チッソ テイブンシ セイブン ト オイシサ ソウセツ

抄録

Nitrogenous low-molecular-weight components are closely related to the palatability of fish and shellfish. This paper describes the composition and distribution of such major compounds as free amino acids, organic bases, guanidino compounds, opines, nucleotides and their related compounds, and peptides. It also assesses which compounds among the major components are the most effective to promote palatability, influence the basic taste, and function as flavor enhancers. High-molecular compounds including glycogen, protein, and lipid are related to the taste sensation of fish and shellfish.

収録刊行物

• 日本水産学会誌

  日本水産学会誌 67 (5), 787-793, 2001

  公益社団法人 日本水産学会

キーワード

• おいしさ
• 魚介類
• 含窒素低分子成分
• 遊離アミノ酸
• ヌクレオチド
• 基本味
• 風味
• 呈味成分

詳細情報

• CRID: 1390282681389628544
• NII論文ID: 110003145349
• NII書誌ID: AN00193422
• DOI: 10.2331/suisan.67.787
• COI: 1:CAS:528:DC%2BD3MXnt1Wqsbc%3D
• ISSN: 1349998X
• ISSN: 00215392
• ISSN: http://id.crossref.org/issn/00215392
• NDL書誌ID: 5916663
• Web Site: https://agriknowledge.affrc.go.jp/RN/2010632465
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I5916663
• Web Site: http://dl.ndl.go.jp/info:ndljp/pid/11075807
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • IRDB
  • NDL
  • Crossref
  • NDL-Digital
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可