Studies on the Taste of α-Amino Acids: Part I. Ternary Synergism of Palatable Taste of Glycine

Abstract

Amino acids play an important part in the palatable taste of foods. In order to apply amino acids effectively to the processed food, this study was carried out. The authors found that glycine significantly increases the palatable taste of the medium comprising both 5′-nucleotides and L-glutamic acid or L-aspartic acid, which has not entirely been known. Glycine has not any palatable tast. However, when it is added to the medium containing L-glutamic or L-aspartic acid and palatable 5′-nucleotides in the specific ratio, the palatable taste is clearly improved. This ternary synergism among L-glutamic or L-aspartic acid, 5′-nucleotides and glycine is different from the binary synergism already known between L-glutamic acid and 5′-nucleotides. The ternary synergism is significant in the concentration of stimulus threshold or less of these components and is applicable to the considerable large extent ratio of 5′-nucleotides and glycine. However, glycine has the most effective ratio and the most suitable concentration for the ternary synergism. By the application of this ternary synergism, the authors invented novel foods and seasoning having the excellent taste. © 1969, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.