INFLUENCE OF GLUTAMIC-ACID ON THE BITTER TASTE OF VARIOUS COMPOUNDS

Authors
WARMKE R BELITZ HD
Citation
R. Warmke et Hd. Belitz, INFLUENCE OF GLUTAMIC-ACID ON THE BITTER TASTE OF VARIOUS COMPOUNDS, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 197(2), 1993, pp. 132-133
Citations number
12
Categorie Soggetti
Food Science & Tenology
Journal title
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung → ACNP
ISSN journal
00443026
Volume
197
Issue
2
Year of publication
1993
Pages
132 - 133
Database
ISI
SICI code
0044-3026(1993)197:2<132:IOGOTB>2.0.ZU;2-U
Abstract
The bitter taste of L-valine, L-tryptophan, L-trileucine and a tryptic hydrolysate of alpha(s1)-casein was diminished to 17-35% of its origi nal strength by glutamic acid in a molar excess between 0.6 and 14. Th e bitter taste of compounds from other structural classes was not (nar ingin, limonin) or not seriously affected by glutamic acid. The maxima l effects were decreases in bitterness to 77% (caffeine) and 71% (quin ine) of the original value, respectively. The results indicate the exi stence of various bitter receptors.