Beef bouillon taste dilution factor

In order to analyze for putative taste modifiers enhancing the sweetness of the sugars present in beef bouillon, the fractions of another aliquot of the GPC fractionation were dissolved in the same amount of an aqueous 2-fold hyperthreshold sucrose solution. Each solution was stepwise diluted 1+1 with water until the sweetness threshold was reached. As this so-called Taste Dilution (TD) factor, obtained for each fraction, is related to its sweet taste activity in water, the ten GPC fractions were rated in their relative taste intensity (Fig. ure 1). 

Figure 1. GPC chromatogram (left side) and taste dilution (TD) factors for sweetness (right side) of the low molecular weight fraction (MW

The comparative taste dilution analysis revealed a high TD factor of 16 for sweetness in fraction III (Figure 1). As this fraction showed no sweetness in the absence of sucrose, this fraction was assumed to contain a reaction product enhancing the sweetness of the sucrose solution by a factor of eight. Because sweetness enhancing compounds were not yet reported in beef bouillon, the following identification experiments were focused on the sapid taste modifier present in GPC fraction III (Figure 1). 

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See also in sourсe #XX -- [ ]

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