Abstract
In a search for new salty compounds, sensory analyses of ornithyl-β-alanine (OBA), some amino acid methyl ester hydrochlorides and most amino acids were carried out. OBA was found not only to exhibit saltiness in the presence of a small excess of hydrogen chloride, but also to enhance the saltiness of sodium chloride. Glycine methyl and ethyl ester hydrochlorides were also found to exhibit good saltiness and enhancing effects. Basic and acidic amino acids were found to enhance the saltiness of sodium chloride, although they did not exhibit saltiness by themselves. We found that the intake of sodium ions can be cut by 75%, 50%, and 25% by using OBA, glycine esters and amino acids, respectively.
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