Umami taste enhancement of MSG/NaCl mixtures by subthreshold L-alpha-aromatic amino acids

作者：Lioe HN; Apriyantono A; Takara K; Wada K; Yasuda M^*

来源：Journal of Food Science, 2005, 70(7): S401-S405.

DOI：10.1111/j.1365-2621.2005.tb11483.x

L-Phenylalanine (L-Phe) and L-tyrosine (L-Tyr) are L-alpha-aromatic amino acids that have recently been,discovered to be important components of the savory fractions of soy sauce in addition to L-glutamate. Their effects are evaluated on the umami or savory taste of monosodium L-glutamate (MSG), with or without sodium chloride (NaCl). Because L-Phe at subthreshold concentration (1.0 mM) significantly enhances an umami taste of a MSG/NaCl mixture (P = 0.000), combinations of 4 subthreshold concentrations (0, 0.5, 1.5, and 5.0 mM) Of L-Phe with a weakly suprathreshold MSG (4.0 mM) and NaCl (80 mM) mixture were then rated for salty and umami intensities relative to those of standard solutions. L-Phe was found to significantly enhance the umami tastes of the MSG/NaCl mixtures when it was added in a concentration range of 0.5 to 5.0 mM (P = 0.000). However, neither the umami taste of MSG alone nor the salty taste of NaCl alone was intensified. In a further experiment, L-Tyr at the 3 subthreshold concentrations (0, 0.5, and 1.5 mM) studied was shown to have the same activity as L-Phe. The phenomenon of umami or savory enhancement by subthreshold aromatic amino acids in the soy sauce system has been established.

• 出版日期2005-9