Sensory Analysis of Taste-Active Components in the Extract of Boiled Snow Crab Meat

A synthetic extract, prepared from 44 pure chemicals on the basis of the analytical data on the leg meat extract of the boiled snow crab, Chionoecetes opilio, satisfactorily reproduced the taste of the natural extract except for a slight lack of body and mildness. A series of taste panel assessments on synthetic extracts prepared by omitting or adding extractive component(s) were carried out by a triangle difference test and changes in taste profile were assessed. Only 12 components, Ala, Arg, Glu, Gly, glycine betaine, AMP, CMP, GMP, Na⁺, K⁺, Cl^?, and PO₄^3-, were found to contribute more or less toward producing the characteristic taste of the snow crab.     

日本水坝的安全管理和地震安全评价

日本是一个地震多发的国家,而特殊的地形又决定了水坝在其经济社会发展中具有重要的地位,因此水坝的安全管理和地震安全评价就成为一个至关重要的方面.     

Interactions of Monosodium Glutamate and Sodium Chloride on Saltiness and Palatability of a Clear Soup

The sensory interactions of monosodium glutamate (MSG) and NaCl in a clear soup were examined by a sensory test, by a response-surface method. The extents of saltiness and palatability were expressed by second order polynomials of the concentrations of MSG and NaCl added. The polynomials indicated that to provide an appropriate saltiness and the maximum palatability score, more NaCl was required in soup with a lower MSG concentration, and vice versa. It is recommended that when the amount of sodium in the soup must be restricted while retaining a high palatability score, the NaCl level should be reduced while adding an optimal MSG level.     

Studies on the Physical and Chemical Properties of Kiwi Fruit Starch

The kiwi fruit starch consisted of small round granules with an average size of 5.5μ, and was composed of 14.4% moisture, 0.17% crude protein, 0.11% lipid and 0.14% ash. The phosphorus, content was 25.5 mg/100g, which was the highest concentration of the minerals. The amylose content was 10.8% and the X-ray diffraction pattern was B-type. The gelatinization temperature, obtained by DSC measurement, was 72°C. The properties of the fully gelatinized form and the low degree of retrogradation were observed by ¹³C-NMR analysis. Free fatty acids detected in the lipid component of the starch were oleic, palmitic, linolenic, linoleic, and stearic acids.     

Preparation of Fermented Soybean Curd using Stem Bromelain

Preparation of fermented soybean curd using stem bromelain as coagulant of soy milk and an enzyme to improve the taste was investigated. After 60 days at 15°C ripening reached approximately 30-40% in curds which had stem bromelain added. The amino acids liberated in highest concentration were glutamic acid, leucine, lysine, alanine, and phenylalanine. Proteolytic activity from stem bromelain remained in the ripened curds, and activity from microorganisms appeared upon ripening. The recoveries of curds which had stem bromelain added were lower than that of a curd, which did not contain any stem bromelain.     

Preparation of Bi4Ti3O12 Powders in the Presence of Molten Salt Containing LiCl

The reaction between Bi₂O₃ and TiO₂ in molten LiCl-KCl was examined with special emphasis on the reaction mechanism and the size of Bi₄Ti₃O₁₂ particles. The oxides reacted with LiCl to form an intermediate compound, which changed into Bi₄Ti₃O₁₂ on extended heating. Potassium chloride retarded the reaction between the oxides and LiCl and promoted the change from the intermediate compound to Bi₄Ti₃O₁₂. Bi₄Ti₃O₁₂ particles prepared in the flux were platelike, irrespective of the preparation conditions, but their size depended on reaction temperature and time, the ratio of LiCl to KCl, and the amount of flux.     

MEASUREMENT OF THE RELATIVE TASTE INTENSITY OF SOME L-α-AMINO ACIDS AND 5'-NUCLEOTIDES

SUMMARY— Intensity of glutamate-like and/or inosinate-like taste (umami in Japanese) of various flavor amino acids and flavor nucleotides was studied using sensory analysis and always found proportional to that of monosodium glutamate (MSG) and disodium 5'-inosinate (IMP), respectively. By application of this fact to a previously obtained equation expressing the relationship between the taste intensity of MSG-IMP mixture and that of MSG alone, the intensity of umami of the mixture of any flavor amino acids and nucleotides could be expressed as an elementary equation: y = u +γ uv, where u and v are the concentrations of amino acids and nucleotides in terms of the concentrations of MSG and IMP, respectively, in the mixture; y is the equivalent concentration of MSG alone; and γ is a positive constant. Interrelationships within each group of substances were additive.     

MODIFICATION OF FISH OIL BY LIPOZYME TL IM TO PRODUCE STRUCTURED LIPID

Stearic acid methyl esters was enzymatically interesterified with fish oil (EPAX 5500) containing 44.5 and 32.6 mol% eicosapentaenoic acid (EPA, C20:5n-3) and docosahexaenoic acid (DHA, C22:6n-3), respectively. Lipozyme TL IM from Thermomyces lanuginosus was used to produce structured lipids (SL) that may be suitable for margarine or shortening application. Interesteri-fication was performed in hexane. Fish oil: stearic acid methyl ester levels ranging from 1 to 5 mole ratio was used. The effect of incubation time, substrate ratio and incubation temperature were also studied. Generally, as incubation time and substrate ratio increased, so did the mol % incorporation of stearic acid. After 24 h incubation in hexane, there was a 49.4 mol% incorporation of stearic acid into fish oil, while the mol% of EPA and DHA were reduced to 15.0 and 13.0 mol%, respectively. Time course studies also indicated that the highest stearic acid incorporation occurred at 72 h while 1:Sjish oil to stearic acid mole ratio gave the highest stearic acid incorporation. The data suggests that Lipozyme Ti5 IM could be used to produce SL.