出版社：Japanese Society of Nutrition and Food Science
摘要：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.
