高核酸含有酵母エキスに含まれる呈味寄与成分の解析

抄録

The high nucleic acids type yeast extract which mainly contains IMP and GMP has several taste-active components in it. But, there is little information about these components except on amino acids, organic acids and minerals. In this study, we tried to determine those components. Firstly, the yeast extract was divided into some fractions. Secondly, the taste-active effects of these fractions were judged by the sensory evaluation. Finally, the components of those fractions were identified by HPLC and LC-MS. As a result, mononucleosides, dinucleoside phosphates, vitamin B_2 and flavin mononucleotide mono sodium were determined as the components of the high nucleic acids type yeast extract. Also, it was confirmed that vitamin B_2 and flavin mononucleotide mono sodium in the yeast extract significantly contributed to the taste, especially umami, thickness and strong continuity. In addition, the possibility was indicated that many peptides derived from the yeast extract had the taste-active effects.