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

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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.