Studies on Taste of Tricholomic Acid and Ibotenic Acid (Part 2)

Taste intensification with adenine nucleotides, uridylic acid and cytidylic acid

Abstract

The following results were obtained in the successive study of taste of tricholomic acid and ibotenic acid.
1. 5′-Adenine nucleotides, uridylic acid, and cytidylic acid intensify the taste of tricholomic acid and ibotenic acid.
2. In sodium chloride solution, tricholomic acid was about 5-10 times as effective as monosodium glutamate.
Besides, in the presence of 5′-inosinate and 5′-guanylate, tricholomic acid was about 10-30 times as effective as monosodium glutamate.
3. Hydrazides and amides of flavor amino acid, β-hydroxyglutamic acid, have no delicious taste.