Abstract
Qualitative and quantitative examinations on the tasty substances of octopus (Octopus Vulgare Cuvier) are described.
Nucleic acid derivatives in acid hydrolysate of the flesh of octopus was studied by ion exchange chromatography. The substances identified were: adenine, adenosine, inosine, hypoxanthine, cytidylic acid, and adenylic acid. But inosinic acid and guanylic acid were absent.
The results of paper chromatography showed the presence of succinic acid, but its contents was extremely low.
Amino acids in acid hydrolysate were examined by two-dimensional thin layer chromatography. Those identified in the extracts were: glutamic acid, glycine, lysine, valine, etc. Six amino acids in the above mentioned extracts were determined by the microbiological assay method, where the contents of glutamic acid, glycine, lysine, valine and aspartic acid were relatively larger.
The buffer action of acid hydrolysate was almost the same with that of the Shoyu (soy sauce) or of the solution of Miso (soy bean paste), and was participated by the amino acids in the extracts.
The presence of glutamic acid, glycine, lysine, valine, aspartic acid and the buffer action of the amino acids are supposed to play an important role in the taste of octopus.
