あさくさのりの香味成分に関する研究-II 遊離アミノ酸および5'-ヌクレオチド含量

野田 宏行; 堀口 吉重; 荒木 繁

doi:10.2331/suisan.41.1299

Studies on the Flavor Substances of ‘Nori’, the Dried Laver Porphyra spp.-II

Free Amino Acids and 5'-Nucleotides

Hiroyuki NODA, Yoshishige HORIGUCHI, Shigeru ARAKI

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JOURNAL FREE ACCESS

1975 Volume 41 Issue 12 Pages 1299-1303

DOI https://doi.org/10.2331/suisan.41.1299

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Published: December 25, 1975 Received: - Available on J-STAGE: February 29, 2008 Accepted: August 18, 1975 Advance online publication: - Revised: -
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Date of correction: February 29, 2008 Reason for correction: - Correction: SUBTITLE Details: [in Japanese]

Date of correction: February 29, 2008 Reason for correction: - Correction: ABSTRACT Details: Wrong : Compositions of free amino acids and 5′-nucleotides as flavor substances were estimated on the same 9 specimens reported in the previous paper. Of the free amino acids, alanine, glutamic acid, taurine and aspartic acid were predominant, the concentrations of the first two varying greatly from specimen to specimen. Inosinic and guanylic acids were not so abundant in the fronds. They were however supposed to contribute to the meaty taste of the dried fronds in interaction with glutamic acid. Judging from organoleptic examination and analytical data, glutamic acid, alanine, inosinic and guanylic acids were considered to be the most important taste substances.
Right : Compositions of free amino acids and 5'-nucleotides as flavor substances were estimated on the same 9 specimens reported in the previous paper. Of the free amino acids, alanine, glutamic acid, taurine and aspartic acid were predominant, the concentrations of the first two varying greatly from specimen to specimen. Inosinic and guanylic acids were not so abundant in the fronds. They were however supposed to contribute to the meaty taste of the dried fronds in interaction with glutamic acid. Judging from organoleptic examination and analytical data, glutamic acid, alanine, inosinic and guanylic acids were considered to be the most important taste substances.

Date of correction: February 29, 2008 Reason for correction: - Correction: PDF FILE Details: -

Abstract

Compositions of free amino acids and 5'-nucleotides as flavor substances were estimated on the same 9 specimens reported in the previous paper. Of the free amino acids, alanine, glutamic acid, taurine and aspartic acid were predominant, the concentrations of the first two varying greatly from specimen to specimen. Inosinic and guanylic acids were not so abundant in the fronds. They were however supposed to contribute to the meaty taste of the dried fronds in interaction with glutamic acid. Judging from organoleptic examination and analytical data, glutamic acid, alanine, inosinic and guanylic acids were considered to be the most important taste substances.

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