Taste-active components in some foods: A review of Japanese research

Physiology and Behavior

Volumn 49, Issue 5, 1991, Pages 863-868

  Fuke, Shinya ^a   Konosu, Shoji ^b  

^a TOKYO GAKUGEI UNIVERSITY   (Japan)

^b KYORITSU WOMEN'S UNIVERSITY   (Japan)

Author keywords

Amino acids; Flavor; Garlic; Glutamic acid; Inosinic acid; Meats; Nucleotides; Seafoods; Synergism; Taste; Tomatoes

Indexed keywords

GLUTAMATE SODIUM; INOSINE PHOSPHATE;

CONFERENCE PAPER; CONTROLLED STUDY; FOOD; GARLIC; HUMAN; HUMAN EXPERIMENT; JAPAN; PHARMACOLOGY; PRIORITY JOURNAL; TASTE; TOMATO;

FISH PRODUCTS; FOOD ANALYSIS; FRUIT; GLUTAMATES; GLUTAMIC ACID; HUMAN; INOSINE MONOPHOSPHATE; JAPAN; MEAT; SHELLFISH; TASTE;

EID: 0025756849     PISSN: 00319384     EISSN: None     Source Type: Journal    
DOI: 10.1016/0031-9384(91)90195-T     Document Type: Article

References (28)

1. Extractive components of dried skipjack (Katsuobushi)
2. Taste-active components of a few species of bivalves
3. Studies on flavor components in boiled crab—II Nucleotides and organic bases in the extracts
4. Studies on flavor components in boiled crab—III Sugars organic acids and minerals in the extracts
5. Comparison of taste between natural and synthetic extracts of snow crab meat
6. Sensory analysis of taste-active components in the extract of snow crab meat
7. Sensory analysis of taste-active components in the extract of snow crab meat
8. Sensory study of flavor compounds in extracts of salted salmon eggs (Ikura)
9. Changes in the concentration of free amino acids and soluble nucleotides in attached and detached tomato fruits during ripening
10. Amino acid composition and flavor of fresh market tomatoes as influenced by fruit ripeness when harvested
11. Taste components and conditioning of beef, pork and chicken
12. On the isolation of inosinic acid
13. Studies on the extractive components of “uni”—I Free amino acids composition
14. Studies on the extractive components of “uni”—IV Taste of each component in the extractives
15. Taste of fish and shellfish with special reference to taste-producing substances
16. Studies on flavor components in boiled crab—I Amino acids and related compounds in the extract
17. The taste of fish and shellfish
18. Acceptance effects of taste components. Sensory analysis of taste-active components in the adductor muscle of scallop
19. Extractive components of scallop and identification of its taste-active components by omission test
20. Components contributing to the improvement of meat taste during storage
21. Methods for preparation of foods, beverages and seasonings having tomato flavor
22. Genotype variation for flavor and composition in fresh market tomatoes
23. Intercultivar variation in composition of locular and pericarp portions of fresh tomatoes
24. Potential for increasing tomato flavor via increased sugar and acid content
25. Buffering capacity and taste of carnosine and its methylated compounds
26. Characteristic flavor constituents in water extract of garlic
27. Role of extractive components of scallop in its characteristic taste development
28. Psychometric studies on the taste of monosodium glutamate