Taste Characteristics of Various Amino Acid Derivatives

Abstract

Summary 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 enhance-ments, 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 sub-stances in daily foods.