栄養と食糧
Online ISSN : 1883-8863
トリコロミン酸, イボテン酸の呈味性に関する研究 (第1報)
寺崎 衛藤田 栄一郎和田 正三竹本 常松中島 正横部 哲朗
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1965 年 18 巻 3 号 p. 172-175

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It was reported previously that tricholomic acid and ibotenic acid (new flycidal amino acids isolated from Tricholoma muscarium KAWAMURA and Amanita strobiliformis (Paul) Quel, respectively) have a very good taste.
The characteristics of the taste were examined in details, and the followings were observed:
1. Taste potency of the new amino acids are much stronger than that of sodium inosinate and sodium glutamate.
2. There are synergistic actions between new amino acids and 5′-ribonucleotides.
3. DL-erythro-tricholomic acid (synthesized) has an extremely strong delicious taste, but its threo isomer has not.

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