Taste Components of Japanese Spiny and Shovel-Nosed Lobsters

Abstract

Methanol extracts were prepared from the abdominal muscles of Japanese spiny andshovel-nosed lobsters and free amino acids, ATP related compounds, betaines, and other components in the extracts were analyzed. The two lobsters were rich in glycine, arginine, glycine betaine, trimethylamine oxide, glutamine, taurine, homarine, proline, alanine, ADP, Na⁺, K⁺, PO₄^3-, and Cl^-. Glycine, arginine, proline, alanine, glutamic acid, glycine betaine, trimethylamine oxide, AMP, IMP, NaCl, KCl, and KH₂PO₄. They were confirmed to be taste-active for the Japanese spiny lobster taste by the sensory taste test. As for shovelnosed lobster, valine, isoleucine, leucine, sarcosine, and methionine were tasteactive in addition to theabove 11 components except IMP.