title: Taste contribution of (R)-strombine to dried scallop.
abstract: A broth of dried scallop adductor muscles was prepared. Tasters appreciated the typical seafood, sweet, slightly umami taste of scallop, which is difficult to reproduce with common ingredients. Therefore, the broth was fractionated and, guided by multiple tastings, we isolated a sweet, umami, delicious fraction. This fraction contained glycine, alanine, and (R)-strombine ((R)-2-(carboxymethylamino)propanoic acid). (R) and (S)-strombine were prepared, and a sensory analysis with 47 judges demonstrated that the taste thresholds were 0.5 g/L for (R)-strombine and 0.7 g/L for (S)-strombine. The sensory attributes were described as salty and umami.
authors: Corporate R&D Division, Firmenich SA, CH-1211 Geneva 8, Switzerland. christian.starkenmann@firmenich.com
authors: Christian
authors: C
authors: Starkenmann
authors: Isabelle
authors: I
authors: Cayeux
authors: Erik
authors: E
authors: Decorzant
authors: Emma Xiao-Hua
authors: EX
authors: Yang
authors: Yvan
authors: Y
authors: Niclass
authors: Laetitia
authors: L
authors: Nicolas
mesh_terms: D000818:Animals; D002851:Chromatography, High Pressure Liquid; D057141:Food, Preserved; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D049897:Pectinidae / Q000737:chemistry*; D012521:Sarcosine / Q000031:analogs & derivatives* / Q000032:analysis / Q000737:chemistry; D012996:Solutions; D021241:Spectrometry, Mass, Electrospray Ionization; D013649:Taste
chemical_list: D012996:Solutions; C026052:strombine; D012521:Sarcosine