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Digitale Medien

Sensory Changes in Umami Taste of Inosine 5′-Monophosphate Solution after Heating (1991)

KUCHIBA-MANABE, MARIKO ; MATOBA, TERUYOSHI ; HASEGAWA, KIYOZO

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 56 (1991), S. 0

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Details

ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Discrimination in umami taste of inosine 5′-monophosphate (IMP) solution caused by thermal degradation was investigated by sensory evaluation. The difference threshold of umami taste of 0.005% IMP solution in the presence of 0.05% monosodium glutamate (MSG) was 0.002%. The difference threshold of a 0.005% IMP solution decreased by about one half when heated at 95°C for 15 h. Inosine, one of the main products of the thermal degradation of IMP, had a bitter taste. The detection threshold of inosine varied widely among panelists. Heating a 0.005% IMP solution at 95°C for 15 h formed inosine at about one tenth of its lowest detection threshold.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04790.x

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