Taste amino acids

In traditional cooking of proteinaceous foods, the fundamental difference between Western and Oriental cultures is that the former cooks proteins with unseasoned fats and the latter cooks with many kinds of traditional seasonings that have tastes of amino acids. Western cultures have some traditional foods with amino acid taste such as cheese. Protein hydrolysates are popular as seasonings (225). 

Nelson, G. et al. An amino-acid taste receptor. Nature 416 199-202, 2002. 

M3 Muscarinic Acetylcholine (122) T1R1-T1R3 amino-acid taste (227)... 

Rice starch(amylose), protein, moisture, ash, amino acid, taste value... 

Kalinoski, D. L., Hohnson, L. C., Bryant, B. P., and Brand, I. G., Selective interactions of lectins with amino acid taste receptor sites in the channel catfish, Chem. Senses, 17, 381, 1992. 

Amino acid Taste quality ctsw (mmol/1) ctbi (mmol/1)... 

Amino Acid Taste of L Isomer Taste of D Isomer... 

Amino acid Taste Threshold value(mg/dl) Where found... 

Nelson G, Chandrashekar J, Hoon MA, Feng L, Zhao G, et al. 2002. An amino-acid taste receptor. Nature 41 199-202. (Shows that the taste receptor subunits, TlRl and T1R3, but not their n-isomers, combine to act as sensors for the 20 l-AA that are incorporated into protein)... 

Table 1.12 provides data on taste quality and taste intensity of amino acids. Taste quality is influenced by the molecular configuration sweet amino acids are primarily found among members of the D-series, whereas bitter amino acids are generally within the L-series. Consequently amino acids with a cyclic side chain... 

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