Taste contribution of (R)-strombine to dried scallop.
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.
Starkenmann
Christian
C
Corporate R&D Division, Firmenich SA, CH-1211 Geneva 8, Switzerland. christian.starkenmann@firmenich.com
Cayeux
Isabelle
I
Decorzant
Erik
E
Yang
Emma Xiao-Hua
EX
Niclass
Yvan
Y
Nicolas
Laetitia
L
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
D012996:Solutions; C026052:strombine; D012521:Sarcosine