The taste ofl- andd-amino acids

Solms, J.; Vuataz, L.; Egli, R. H.

doi:10.1007/bf02138474

Cited by 119 publications

(45 citation statements)

References 4 publications

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“…5) Aromatic side chains generally increase bitter taste intensity. L-phenylalanine and Ltryptophan, for instance, are among the most bitter amino acids; in fact tryptophan is the most hydrophobie of ail common amino acids and is approximately half as bitter as caffeine (Solms et al, 1965). According to Okai (1976) the hydrophobie side group of these aromatic amino acids may act as one of the bitter taste binding sites (fig 11).…”

Section: Bitterness Of Amino Acidsmentioning

confidence: 99%

Bitter flavour in dairy products. II. A review of bitter peptides from caseins: their formation, isolation and identification, structure masking and inhibition

Lemieux

Simard

1992

Lait

184

116

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Summary -Bitterness, a f1avour defect liable to be present in dairy products, is due to the accumulation of bitter-tasting peptides. These peptides are rich in hydrophobie amino acids and are formed by the action of proteolytic enzymes on casein. Many studies report the isolation, identification, and characterisation of bitter peptides from cheese and casein hydrolysates, and even their synthesis. This has been done in arder ta determine the structure of peptides, and also to elucidate the roles of different proteolytic enzyme systems in the development of bitterness, the exact nature of which is still hypothetical. Although bitterness has to be accepted as a necessary consequence of proteolysis, it can be mitigated by masking, removal, or prevention.bitterness 1 cheese 1 casein hydrolysate 1 peptide 1 hydrophobicity Résumé -L'amertume dans les produits laitiers. Il. Une revue de la littérature sur la nature des peptides amers issus de la protéolyse des caséines et concernant leur formation, isolement, identification, structure, camouflage et inhibition.

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Section: Bitterness Of Amino Acidsmentioning

confidence: 99%

Bitter flavour in dairy products. II. A review of bitter peptides from caseins: their formation, isolation and identification, structure masking and inhibition

Lemieux

Simard

1992

Lait

184

116

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“…Solms, Vuataz and Egli (1965) have investigated the taste of eighteen amino acids in water, at a concentration of 3 mg/ml. Nine of the L-acids (arginine, aspartic acid, histidine, isoleucine, lysine, proline, serine, threonine and valine) were found to be practically devoid of taste.…”

Section: Discussionmentioning

confidence: 99%

Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1° C

Lea

Stevens

Smith

1969

British Poultry Science

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“…Solms et al (1965) ont montré qu'à une faible concentration (0,3 % dans H20, pH = 6), un jury décrit le goût des acides aminés (énantiomères D et L). En solution aqueuse, Meister (1965) et Birch et Kemp (1989) les ont également caractérisés.…”

Section: Le Goût Des Acides Aminésunclassified

Le goût des acides aminés, des peptides et des protéines : exemple de peptides sapides dans les hydrolysats de caséines

Roudot-Algaron¹

1996

Lait

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Résumé -Après quelques définitions et un bref rappel sur la physiologie du goût, cette revue s'attache à décrire les connaissances actuelles sur le goût des acides aminés et des peptides. En s'appuyant sur la théorie des cinq goûts (amer, sucré, salé, acide, umami), nous avons tenté de décrire dans chaque cas la relation structure-goût. Nous avons regroupé, sous forme de tableaux, les peptides développant une saveur en solution, ainsi que leurs seuils de détection. Le cas des hydrolysats de caséines est développé plus particulièrement. Il y apparaît une forte proportion de peptides amers. Les autres saveurs y sont mal représentées, bien que présentes dans d'autres hydrolysats de protéines.

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The taste ofl- andd-amino acids

Cited by 119 publications

References 4 publications

Bitter flavour in dairy products. II. A review of bitter peptides from caseins: their formation, isolation and identification, structure masking and inhibition

Bitter flavour in dairy products. II. A review of bitter peptides from caseins: their formation, isolation and identification, structure masking and inhibition

Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1° C

Le goût des acides aminés, des peptides et des protéines : exemple de peptides sapides dans les hydrolysats de caséines

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