- 著者
-
寺崎 衛
藤田 栄一郎
和田 正三
竹本 常松
中島 正
横部 哲朗
- 出版者
- 公益社団法人 日本栄養・食糧学会
- 雑誌
- 栄養と食糧 (ISSN:18838863)
- 巻号頁・発行日
- vol.18, no.3, pp.172-175, 1965-09-30 (Released:2010-02-22)
- 参考文献数
- 7
It was reported previously that tricholomic acid and ibotenic acid (new flycidal amino acids isolated from Tricholoma muscarium KAWAMURA and Amanita strobiliformis (Paul) Quel, respectively) have a very good taste.The characteristics of the taste were examined in details, and the followings were observed:1. Taste potency of the new amino acids are much stronger than that of sodium inosinate and sodium glutamate.2. There are synergistic actions between new amino acids and 5′-ribonucleotides.3. DL-erythro-tricholomic acid (synthesized) has an extremely strong delicious taste, but its threo isomer has not.