抄録
The distribution of the extractive nitrogens and the free glycine content in the muscle of the various kinds of squids have been investigated with special reference to their taste.
The amino nitrogen, especially the monoamino nitrogen was found to be contained in rich amount in all species, and so in larger amount in the kinds having the better taste. It seems to be a property common to the shrimps and the Mollusca.
The glycine content in their extractives showed a tendency containing less amount in the unsa-voury kinds, and larger amount in some of the palatable kinds contained over half of the monoamino nitrogen by way of the nitrogen. It is very probable therefore that the glycine is one of the essen-tial taste stuffs in the squid muscles. However, as even in such squids having the best flavour, some of them contain the glycine in small quantity, we are to inquire into the reason why it was so occurred.
