Flavor and Umami Taste-Related Amino Acids Vary with the Growth of <i>Allium tuberosum</i>

Author:

YAMADA Kuniyuki1,IJI Masaki1,SAMESHIMA Chiharu2,ARIOKA Sawa2,TAKEMOTO Kazuhito3,NUMATA Satoshi3,TAKEI Yuichiro3,SUZUKI Makiko3,KANOSUE Ken4,WATANABE Hiroyuki3

Affiliation:

1. The Graduate School of Human Life Science, University of Kochi

2. Faculty of Health Science, Kochi Gakuen University

3. Faculty of Nutrition, University of Kochi

4. Daishin Corporation

Publisher

Japan Association of Food Preservation Scientists

Subject

General Medicine

Reference43 articles.

1. 1) ZHANG, D., ZHANG, F., ZHANG, Q., LU, Y., LIU, Q., WANG, P.: Umami evaluation in taste epithelium on microelectrode array by extracellular electrophysiological recording. Biochem Biophys Res Commun, 438 (2), 334~339 (2013)

2. 2) HWANG, Y., ISHAMRI, I. and JOO, S.: Identification of Umami Taste in Sous-Vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System, Foods, 9 (3) (2020)

3. 3) KUMAR, V., SHARMA, A., KAUR, R., THUKRAL, A., BHARDWAJ, R. and PARVAIZ, A.: Differential distribution of amino acids in plants, Amino Acids, 49, 821~869 (2017)

4. 4) YAMAGUCHI, Y. and KUMAGAI, H.: Characteristics, biosynthesis, decomposition, metabolism and functions of the garlic odour precursor, S-allyl-L-cysteine sulfoxide, Exp Ther Med, 19 (2), 1528~1535 (2020)

5. 5) EDMANDS, M.B., GOODERHAM,J., HOLMES, E. and MITCHELL, C.: S-Methyl-L-cysteine sulphoxide: the Cinderella phytochemical?, Toxicol. Res., 2, 11~22 (2013)

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