Role of Free Amino Acids and Peptides in Food Taste

Kato, Hiroyuki; Rhue, Mee Ra; Nishimura, Toshihide

doi:10.1021/bk-1989-0388.ch013

Cited by 306 publications

(294 citation statements)

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“…Muscle aminopeptidases contribute to the generation of free amino acids post mortem. The concentration of each amino acid is important for its contribution to taste (Kato et al 1989). A negative relation was observed (Szucs et al 1985) between the arginine and histidine contents of beef and its tastiness.…”

Section: Resultsmentioning

confidence: 99%

Amino acid levels in muscle tissue of eight meat cattle breeds

Vopálenský¹,

Suchý²,

Straková³

et al. 2017

CZECH J ANIM SCI

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Vopálenský J., Suchý P., Straková E., Šimek F., Macháček M., Herzig I. (2017): Amino acid levels in muscle tissue of eight meat cattle breeds. Czech J. Anim. Sci., 62, 339-346.Ten clinically healthy bulls equal in weight were chosen from eight meat cattle breeds maintained in the same geographical conditions using the extensive grazing method. After slaughtering, muscle tissue samples were taken from the musculus longissimus and pars thoracis, and dry matter, nitrogenous substances, fat, and the levels of essential (EAAs) and non-essential (NEAAs) amino acids were determined. Significant differences were found between the monitored genotypes in the contents of dry matter, nitrogenous substances, fat, EAAs, and NEAAs (P ≤ 0.05). The highest concentrations of nitrogenous substances in muscle tissue were detected in the Limousine breed and the lowest in the Aberdeen Angus breed; the highest fat content was found in Aberdeen Angus and the lowest in Galloway. Out of the total sum of EAAs, the highest percentage in the dry matter of muscle tissue in all genotypes was found for Lys (8.8-10.4%), the lowest percentage was found for Met (2.4-2.9%). The value of Thr was approximately 4.6, Val 5.1, Ile 4.8, Leu 8.2, Phe 4.1, His 4.2, and Arg 8.0%. Significant differences (P ≤ 0.05) between the monitored breeds were found in all EAAs, except for Val and Leu. Regarding NEAAs, out of the total protein, the highest percentage was found for Glu (13.9-15.1%). Conversely, the lowest values were detected for Ser (3.8-4.1%) and Tyr (3.8-4.4%). The values of other NEAAs were approximately 9.3 for Asp, 4.0 for Ser, 5.3 for Pro, 5.5 for Gly, and 6.1% for Ala. Significant differences (P ≤ 0.05) were found between the monitored genotypes in all NEAAs except for Pro and Ala. In the dry matter of muscle tissue, out of the total protein, the sum of EAAs ranged from 50.6 (Meat Simmental) to 52.0% (Limousine), and NEAAs ranged from 48.0 (Limousine) to 49.4% (Meat Simmental). Apart from its effect on the biological value of meat, representation of individual amino acids is important to enhance its taste or smell.Keywords: meat cattle breeds; musculus longissimus dorsi; dry matter; protein; fat; essential and non-essential amino acids List of abbreviations: EAAs = essential amino acids, NEAAs = non-essential amino acids, Asp = aspartic acid, Thr = threonine, Ser = serine, Glu = glutamic acid, Pro = proline, Gly = glycine, Ala = alanine, Val = valine, Met = methionine, Ile = isoleucine, Leu = leucine, Tyr = tyrosine, Phe = phenylalanine, His = histidine, Lys = lysine, Arg = arginine, AA = Aberdeen Angus, BA = Blonde d'Aquitaine, Lim = Limousine, Char = Charolais, Gas = Gasconne, MS = Meat Simmental, Sal = Salers, Gall = Galloway

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Section: Resultsmentioning

confidence: 99%

Amino acid levels in muscle tissue of eight meat cattle breeds

Vopálenský¹,

Suchý²,

Straková³

et al. 2017

CZECH J ANIM SCI

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“…[28][29][30] The taste threshold value (mg/100 ml) and taste of free amino acids in water were preformed according to revious studies. [31] The compounds with TAV greater than 1 were considered as 'active' in food taste. [32] Although some taste-active compounds were present in smaller amounts in the soy sauces, they have higher influence to the taste feeling due to their low threshold values.…”

Section: Tavmentioning

confidence: 99%

Evaluation of non-volatile taste components in commercial soy sauces

Kong

Zhang

et al. 2018

International Journal of Food Properties

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The dominating non-volatile taste compounds in commercial brewed soy sauces were determined by HPLC and evaluated on the contributions to overall taste. Aspartic acid and glutamic acid accounted for 8.77 to 147.98 mg/mL in ten commercial soy sauces samples. Lactic acid (ranging from 0.83 to 13.19 mg/mL) and pyroglutamic acid (ranging from 0 to 12.80 mg/mL) were the dominant organic acids, contributing to the acidity and ensuring a balance in taste of soy sauces. 5ʹ-Inosine monophosphate was the most abundant nucleotide, followed by 5ʹ-guanosine monophosphate, and they accounted for 0.30 to 3.54 mg/mL in ten soy sauces. According to the determination of non-volatile taste compounds in soy sauce samples, taste activity value (TAV) and equivalent umami concentration (EUC) of different soy sauces were calculated and compared. An exclusive cluster analysis based on TAV was proposed to classify the commercial soy sauces. The EUC value of new class A is much higher than other classes. ARTICLE HISTORY

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“…3 Table 1 TY ( ) , , , Table 1. Additives used for preparing sikhae and commercial seasoned-products from sea squirt Halocynthia roretzi 멍게 식해의 제조 Kim et al (2013 Kato et al (1989) taste threshold . Tsutagawa et al (1994) .…”

Section: 서 론mentioning

confidence: 99%

“…2 glutamic acid GABA 3 MSG , glutamic acid GABA (Lee, 2011) . , , (Kato et al, 1989 The data were quoted from Heu et al (2013). 2 4D: sea squirt sikhae fermented for 4 days, 5D: sea squirt sikhae fermented for 5 days, TY: commercial seasoned-sea squirt purchased in Tongyeong, UL: commercial seasoned-sea squirt purchased in Uljin, SO: commercial seasoned-sea squirt purchased in Sokcho …”

Section: Xanthine Oxidasementioning

confidence: 99%

Nutritional and Physiologically Active Characterizations of the Sea Squirt Halocynthia roretzi Sikhae and the Seasoned Sea Squirt

Kim¹,

Kim²,

Kim³

et al. 2014

Korean Journal of Fisheries and Aquatic Sciences

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This study was carried out to investigate nutritional and physiologically active characterizations of sikhae and the seasoned products from the sea squirt Halocynthia roretzi. The total taste values of sikhae fermented for 4 and 5 days were 10.9 and 15.4, respectively, which was lower than for commercially seasoned sea squirts. The sikhaes contained mostly glutamic and aspartic acids. The total amino acid contents of sikhaes fermented for 4 and 5 days were 5.5 and 6.0 g/100 g, respectively, which were lower than those of commercial seasoned-sea squirts or similar. An amount of 100 g of sikhae and its seasoned products contained P, K, Mg and Fe, and these minerals, which are deemed good for our health, were at 10% above the recommended daily requirements. The functional properties of sikhae fermented for 4 and 5 days were as follows: for ACE inhibiting activity, 69 and 69.5%, respectively; for antioxidative activity, 28.9 and 29.3%, respectively; for xanthine oxidase inhibitory activity, 52.8 and 53.1%, respectively; and for α-glucosidase inhibitory activity, 2.4 and 1.4%, respectively. Antimicrobial activity of the 5 day fermented sikhae against Vibrio parahaemolyticus and Staphyloccus aureus was detected in 8 mm and in 7 mm against Escherichia coli.Key words: Ascidian, Halocynthia roretzi, Sea squirt, Sea squirt sikhae, Traditional seafoods 김풍호ㆍ김민지ㆍ김지혜ㆍ이지선ㆍ김기현ㆍ김현정ㆍ전유진ㆍ허민수ㆍ김진수 2 . , (Lee et al., 1993a) (Lee et al., 1994) (Choi et al., 1994;1996) . , , .( Lee et al., 2001). , . , (Kim et al., 1994c;1994d) , (Kim et al., 1994a;1994b)

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Role of Free Amino Acids and Peptides in Food Taste

Cited by 306 publications

References 0 publications

Amino acid levels in muscle tissue of eight meat cattle breeds

Amino acid levels in muscle tissue of eight meat cattle breeds

Evaluation of non-volatile taste components in commercial soy sauces

Nutritional and Physiologically Active Characterizations of the Sea Squirt Halocynthia roretzi Sikhae and the Seasoned Sea Squirt

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