Art

J-GLOBAL ID：201002279487053446   Reference number：10A0546164

Multiple taste functions of the umami substances in muscle extracts of yellowtail and bastard halibut

ブリおよびヒラメの筋肉抽出物中の旨味成分の複合的な呈味機能

Author (6)： MARUJI Yukiko (Kyoto Univ., Kyoto, JPN) ,  SHIMIZU Momoko (Kyoto Univ., Kyoto, JPN) ,  MURATA Michiyo (Nara Univ. Education, Nara, JPN) ,  ANDO Masashi (Kinki Univ., Nara, JPN) ,  SAKAGUCHI Morihiko (Shijonawate-gakuen Univ., Osaka, JPN) ,  HIRATA Takashi (Kyoto Univ., Kyoto, JPN)
Material： Fisheries Science  (Fish Sci)
Volume： 76  Issue： 3  Page： 521-528  Publication year： May. 2010 
JST Material Number： L2029A  ISSN： 0919-9268  Document type： Article
Article type： 原著論文  Country of issue： Germany, Federal Republic of (DEU)  Language： ENGLISH (EN)

Thesaurus term： *Seriola quinqueradiata ,  *Paralichthys olivaceus ,  *food ingredient ,  *umami ,  *fish meat ,  acid phosphatase ,  Glutamate Decarboxylase ,  taste substance ,  enzymatic degradation ,  sourness ,  sensory test ,  free amino acid ,  purine nucleotide ,  ribonucleotide ,  amino acid ,  aliphatic amine ,  aliphatic carboxylic acid ,  dicarboxylic acid ,  primary amine ,  *educt
Semi thesaurus term： Seriola quinqueradiata ,  Paralichthys olivaceus

JST classification (2)： Food chemistry,nutritional value  (FJ01020J) ,  Animal aquatic foods  (FJ13020C)

Substance index (2)： IMP ,  Glutamic acid

Reference (17)：

• YAMAGUCHI, S. Basic properties of umami and its effects on food flavor. Food Rev Int. 1998, 14, 139-176
• O'MAHONY, M. The umami taste concept : implications for the dogma of four basic tastes. Umami : a basic taste. 1987, 5-93
• FUKE, S. Taste-active components in some foods : a review of Japanese research. Physiol Behav. 1991, 49, 863-868
• KUBOTA, S. Organic taste-active components in the hot-water extract of yellowtail muscle. Food Sci Technol Res. 2002, 8, 45-49
• MURATA, M. The effects of phosphatase treatment of yellowtail muscle extracts and subsequent addition of IMP on flavor intensity. Nippon Suisan Gakkaishi. 1989, 55, 1599-1603

Terms in the title (5)： ブリ ,  ヒラメ ,  筋肉 ,  抽出物 ,  旨味成分