Taste thresholds nucleotides

Some 51-nucleotides have been implicated as flavor modifiers, and orange juice is known to contain relatively large quantities of certain 5 -nucleotides, with a total level of about 40 ppm (25, 26). In a study of the influence of six 5 -nucleotides at the 10 ppm level on the taste threshold of octanal in water (Table II), two of the 5 -nucleotides (GMP and ADP) significantly lowered the threshold of octanal (23). GMP is known to enhance flavor in foods, but ADP had been reported to have little or no modifying effect on food flavors (23). Analysis of variance showed that GMP, ADP and GDP enhanced the flavor of octanal in aqueous... 

Table II. Taste thresholds of octanal determined in aqueous solutions of selected 5 -nucleotides at 10 ppm (23)...

Yamaguchi [9] provided a sununary of the literature on MSG and 5 -nucleotide interaction with the basic tastes both at the thresholds and at supra-thresholds. The effects of MSG on the basic tastes at threshold concentrations are shown in Table 11.1. It appears that MSG may ... 

---