グルタミン酸,イノシン酸及びカリウムイオンが鶏肉抽出液の呈味に果たす役割

Abstract

Because glutamic acid (Glu), 5'-inosinic acid (IMP) and potassium ion (K+) were identified as taste-active components in the chicken meat extract in the previous report, the contribution of above three compounds to five basic tastes, umami, saltiness, sweetness, sourness and bitterness, of the chicken meat extract was studied. By omitting from or adding two times concentration of these components to the reference solution which was mimicked the chicken meat extract, the taste characteristics of these components were evaluated individually by the sensory evaluation, paired comparison and paired preference tests. Glu affected significantly umami and saltiness by omission and addition test, but increased sweetness only in the addition test. IMP affected umami, sweetness and saltiness by omission test, but did not affect umami by the addition test. Umami taste of the chicken meat was affected more by Glu than IMP. K+ contributed to sweetness, saltiness, and bitterness in the omission test, but did only to bitterness in the addition test. Sourness was not affected by any of these 3 components