Suppression of Sourness by Theanine

Narukawa, Masataka; Sasaki, Sho; Kimata, Hironobu; Watanabe, Tatsuo; Hayashi, Yukako

doi:10.3136/fstr.16.487

Cited by 7 publications

(4 citation statements)

References 11 publications

(14 reference statements)

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“…Additionally, we confirmed that this enhancement occurred via the umami receptor T1R1/T1R3 (7). Furthermore, we found that the l-theanine has a taste improving effect, as the addition of l-theanine suppressed sourness in citric acid solution (8). This characterization of the taste of specific food components helps in promoting their usage in food products.…”

Section: Discussionsupporting

confidence: 72%

Taste Characteristics of Various Amino Acid Derivatives

Tanase

Senda

Matsunaga

et al. 2022

J Nutr Sci Vitaminol

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Amino acids contribute to the taste of foods. Previous studies on the taste of amino acids focused mainly on a-amino acids, and therefore, the taste characteristics of amino acid derivatives remain unclear. In the present study, we targeted 6 different amino acid derivatives, b-alanine, citrulline, creatine, g-aminobutyric acid, taurine, and ornithine, and evaluated their taste characteristics in a human sensory study. All tested amino acid derivatives showed multiple taste qualities; no derivatives had only a single taste quality. However, their taste intensities were relatively weak even at high concentrations. Given that the interactions between amino acid derivatives and nucleotide result in taste enhancements, we investigated the effect of inosine 5′-monophosphate (IMP) on the taste characteristics and found that the taste intensity of ornithine increased in the presence of IMP. This finding will be useful for understanding the role of amino acid derivatives as taste substances in daily foods.

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Section: Discussionsupporting

confidence: 72%

Taste Characteristics of Various Amino Acid Derivatives

Tanase

Senda

Matsunaga

et al. 2022

J Nutr Sci Vitaminol

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“…Theanine becomes bitter at high concentrations. Since the theanine concentration in the exudate was as low as the threshold value (0.1-0.6%), it was believed that the tea provided sweetness and umami rather than bitterness [25]. It has been reported that theanine has a synergistic effect on umami and at the same time suppresses acidity.…”

Section: Salt Content (%) ¶ ¶ ¶ ¶ ¶ ¶mentioning

confidence: 99%

Manufacturing Method for Low Salt Dried Fish by Utilizing Used Tea Leaves

NAGO,

MAEKAWA,

YONEDA

et al. 2024

Japan J. Food Eng.

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Salt restriction is important in the treatment of hypertension. Therefore, we investigated a method for producing dried fish utilizing used tea leaves that retain most of the components that exhibit antibacterial and antioxidant effects. When treated with a mixture of used tea leaf extract and salt, water content, salt concentration and the number of bacteria were lower than that found for the single substance solution. A synergistic effect was particularly observed for bacterial count reductions when using a 2% salt and used tea leaf mixture. Sensor y evaluation showed there was a highly positive evaluation of the dried fish produced with a mixture of 2% salt and used tea leaf extract as compared to commercially available dried fish. Current results suggest that application of used tea leaves during dried fish production can reduce salt while retaining the antibacterial effect, with utilization of used tea leaves thereby expected to reduce food waste.

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“…Especially, citrulline has been attracted attention for the function of blood-pressure-lowering. Theanine (2-amino-4-(ethylcarbamoyl)butyric acid) is also functional amino acid contained in green tea and used for the flavor improving substance that reduce the food of bitterness and sourness 5 . Especially, it has been attracted attention for relieve of the tension by calm excitement 6,7 .…”

Section: Introductionmentioning

confidence: 99%

Phosphorylation of Theanine With Cyclo-Triphosphate in Aqueous Solution

Maeda

Kanazawa

Komatsu

et al. 2015

Phosphorus Research Bulletin

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Phosphorylation of theanine (Thea) has been achieved using inorganic cyclo-triphosphate (P 3m ) in aqueous solution. The optimum condition for the phosphorylation of Thea with P 3m is Thea : P 3m = 2.0 M : 0.5 M, pH 11 and 10 ºC. N 2 -(Phosphono)theanine was synthesized with the yield of more than 90 % and then remained constant after 40 d without hydrolysis of the monophosphate derivative. The phosphorylated product of Thea has a N-P bond in the molecule. The reaction mechanism of Thea with P 3m was discussed.

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Suppression of Sourness by Theanine

Cited by 7 publications

References 11 publications

Taste Characteristics of Various Amino Acid Derivatives

Taste Characteristics of Various Amino Acid Derivatives

Manufacturing Method for Low Salt Dried Fish by Utilizing Used Tea Leaves

Phosphorylation of Theanine With Cyclo-Triphosphate in Aqueous Solution

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