Document Detail


Flavor characteristics of glutathione in raw and cooked foodstuffs.
MedLine Citation:
PMID:  9438977     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The flavor of glutathione (gamma-L-glutamyl-L-cysteinylglycine, GSH) was examined by several sensory evaluations. The measurement of a point of subjective equality (PSE) showed that the peptide increases the flavor characteristics but did not affect the intensity of basic tastes, such as sweetness, saltiness, sourness, and umami. However, the threshold value of GSH decreased significantly in an umami solution containing 0.05% each of monosodium glutamate (MSG) and disodium inosinate (IMP). This suggests that GSH interacts with the umami substance and has a certain effect on the flavor. GSH had a characteristic kokumi flavor, such as continuity, mouthfulness, and thickness in the umami solution as well as in a model beef extract constructed from analyzed components at a concentration of 0.02% w/v. Some foodstuffs, including meat, were found to contain GSH above its threshold value, which implicates the contribution of GSH to the flavor. The thermal degradation study suggested that a part of GSH have changed into its disulfide, pyroglutamic acid (PCA), and cyclocysteinylglycine in cooked foodstuffs.
Authors:
Y Ueda; M Yonemitsu; T Tsubuku; M Sakaguchi; R Miyajima
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Bioscience, biotechnology, and biochemistry     Volume:  61     ISSN:  0916-8451     ISO Abbreviation:  Biosci. Biotechnol. Biochem.     Publication Date:  1997 Dec 
Date Detail:
Created Date:  1998-03-24     Completed Date:  1998-03-24     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  9205717     Medline TA:  Biosci Biotechnol Biochem     Country:  JAPAN    
Other Details:
Languages:  eng     Pagination:  1977-80     Citation Subset:  B    
Affiliation:
Food Research & Development Laboratories, Ajinomoto Co., Inc., Kawasaki, Japan.
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MeSH Terms
Descriptor/Qualifier:
Cookery*
Flavoring Agents / chemistry*
Food Analysis*
Glutathione / chemistry*
Hot Temperature
Inosine Monophosphate / chemistry
Meat Products / analysis
Sodium Glutamate / chemistry
Sweetening Agents
Chemical
Reg. No./Substance:
0/Flavoring Agents; 0/Sweetening Agents; 131-99-7/Inosine Monophosphate; 142-47-2/Sodium Glutamate; 70-18-8/Glutathione

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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