Abstract
Taste effects of six newly synthesized ribonucleotide derivatives, i.e., disodium salts of 2-methyl-5'-inosinic acid•6H2O, 2-ethyl-5'-inosinic acid•1.5H2O, 2-N-methyl-5'-guanylic acid•5.5H2O, 2-N-dimexhyl-5'-guanylic acid•2.5H2O, 2-methylthio-5'-inosinic acid•6H2O and 2-ethylthio-5'-inosinic acid•2H2O, were studied. Stimulus thresholds (detection thresholds) of these derivatives ranged from about 0.02 to 0.006g/100ml. Flavor-enhancing activities of them were 2.3 to 8.0 times larger than that of disodium 5'-inosinate•7.5H2O IMP) in the synergistic effect with monosodium glutamate. Furthermore, the quality of taste of all the derivatives was recognized to be the same kind to that of IMP.
