出版社：Japanese Society of Nutrition and Food Science
摘要：The following results were obtained in the successive study of taste of tricholomic acid and ibotenic acid. 1. 5′-Adenine nucleotides, uridylic acid, and cytidylic acid intensify the taste of tricholomic acid and ibotenic acid. 2. In sodium chloride solution, tricholomic acid was about 5-10 times as effective as monosodium glutamate. Besides, in the presence of 5′-inosinate and 5′-guanylate, tricholomic acid was about 10-30 times as effective as monosodium glutamate. 3. Hydrazides and amides of flavor amino acid, β-hydroxyglutamic acid, have no delicious taste.
