Role of Extractive Components of Scallop in its Characteristic Taste Development

Taste-active Components of Scallop Part II

Abstract

In order to elucidate the role of eight taste-active components, glycine, alanine, glutamic acid, arginine, AMP, sodium, potassium, and chloride ions, in producing the characteristic taste of the adductor muscle of scallop (Patinopecten yessoensis), a series of omission tests was conducted with a simplified synthetic extract composed of them. The contribution of glycogen was also evaluated by adding it to a reconstructed extract containing thirty-three components. Results obtained are summarized as follows. (1) Glycine contributed greatly to sweetness, one of the characteristic taste of scallop, and to elevate overall preference. Alanine also provided the extract with sweetness, although far less than glycine. Arginine, a bitter amino acid, imparted overall preference rather than bitterness. Glutamic acid and AMP gave umami and increased continuity, complexity and fullness as well. The overall preference was also improved greatly by them. Sodium, potassium and chloride ions were shown to have an important role in elevating continuity, complexity, fullness and mildness. Among the three ions, the contribution of chloride ion was the most remarkable. (2) The principal-component analysis revealed that the palatability of scallop was closely related to umami, continuity, complexity, fullness and mildness. (3) Glycogen enhanced continuity, complexity, fullness, mildness and thickness.