• Fisheries and Aquatic Sciences
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• v.4 no.4
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• pp.246-251
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• 2001

As a series of studies on improving quality of seasoned-dried Pacific saury, fatty acid compositions and taste compounds of the seasoned-dried saury treated with liquid smoke (T2 product) were examined during storage, comparing with control (C, seasoning only). In the both samples, the major fatty acids were 22:6n-3, 16:0, 22: In-11I, 20: In-11, 18: In-9, 14:0, 20:5 n-3 and 16:1n-7. The contents of saturated fatty acids in C and T2 increased with increasing storage period, while those of polyunsaturated fatty acids decreased. After drying, the contents of 7 non-volatile organic acids contents detected in this study decreased, and the others of non-volatile organic acids, except for malic and citric acids, in both C and T2 decreased with storage period. The contents of nucleotides and their related compounds in both C and T2 decreased with increasing storage period. The content of total free amino acids in raw sample was 556.96 mg/100g and increased up to 895.77 mg/l00 g and 958.40 mg/100g in C and T2, respectively, after drying, and total contents of free amino acids in both C and T2 somewhat decreased after 60 days of storage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.2
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• pp.117-122
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• 1982

Abalone, Haliotis diversicolor japonica, is one of the most palatable sea foods in Jeju-Do, Korea : however relatively little is known about the characteristics of its taste. This study was undertaken to establish the basic data for evaluating the taste compounds in the extract of abalone including nucleotides and their related compounds, free amino acids, trimethylamine oxide, trimethylamine and total creatinine. The amount of AMP was $2.21{\mu}mole/g$ while IMP and inosine was trace in content. In the extracts, taurine, arginine and glycine were abundant holding $39.9\%,\;25.4\%,\;14.0\%$ of total free amino acids content respectively, but tyrosine and phenylalanine was trace in content. TMAO, TMA and total creatinine were poor in content marking $5.4mg\%,\;1.0mg\%\;and\;5.0mg\%$. It was presumed that the characteristic flavor of abalone was mainely attributed to free amino acids. Organic acids, nucleotides and their related compounds played auxiliary role in the characteristic flavor of abalone.

• Journal of Nutrition and Health
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• v.11 no.3
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• pp.13-20
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• 1978

Changes of free amino acids, nucleotides and their related compounds as taste compounds during sun drying of ascidian Cynthia roretzi, were analyzed by amino acid autoanalyzer and high speed liquid chromatography. In fresh ascidian, the results showed that 5'-UMP $(12.1\;{\mu}mole/g)$ was dominant and the content of cytosine, 2', 3'-CMP, 2', 3'-GMP, hypoxanhtine, 5'-AMP,5'-IMP were 5.8, 3.4, 3.1, 2,3, 1.7 and $1.3\;{\mu}mole/g$ ondry base respectively. 5'-IMP, 2', 3'-CMP and 2', 3'-GMP tended to degrade slowly and 5'-AMP, cytosine and 5'-UMP were decreased rapidly while hypoxanthine were increased remarkably during the sun drying. In dried ascidian, the content of hypoxanthine was the highest, 7.2 mole/g on dry base, whereas that of 5'-AMP $(0.5\;{\mu}mole/g)$) and 5'-IMP $(0.9\;{\mu}mole/g)$ were lower. Glutamic acid, alanine and serine were dominant amino acid in the fresh extracts, having 22.4% (611.3mg%, on dry qase), 19.8% (540.5mg%) and 14.8% (402.8mg%) of the total amino acid content respectively. The content of tyrosine, histidine, lysine, methionine, isoleucine and valine were low, and proline, phenylalanine were detected in trace amount. The free amino acid were not changed in composition but the increase of total free amino acid was approximately 116.8mg% during sun drying. In sun dried ascidian, glutamic acid (691.0mg, on dry base), alanine (641.3mg%), serine (469.5mg%), threonine (234.8mg%) and glycine (206.3mg%) were dominant amino acid. It is believed that glutamic acid, serine, alanine, threonine, glycine and hypoxanthine play an important role as taste compounds in sun dried ascidian.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.3
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• pp.232-237
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• 2012

Snow crab Chionoecetes japonicus cooker effluent (SCCE) is a processing byproduct that is produced in large quantities during snow crab processing. However, it is typically discarded due to the lack of a suitable application or used only as a seasoning following simple concentration. We performed a series of studies to make crab-like flavorings (CFs) from SCCE using response surface methodology and reaction flavor technology. To develop material for CFs, taste compounds in the precipitate of SCCE (PSCCE) and the enzymatic hydrolysate of PSCCE (EHSCCE) were analyzed. The content of free amino acids in EHSCCE was 21.6 times higher than that in PSCCE. The major compounds in PSCCE were arginine, glycine, taurine, alanine and sarcosine in that order; leucine, phenylalanine, arginine, valine and lysine were the major compounds in EHSCCE. Six nucleotides and related compounds were identified in EHSCCE. Hypoxanthine ($40.3{\mu}g/100g$) was the most abundant, followed by 5'-GMP ($22.9{\mu}g/100g$), ADP ($22.5{\mu}g/100g$), AMP ($21.0 {\mu}g/100g$), inosine ($3.6{\mu}g/100g$) and 5'-IMP ($2.3{\mu}g/100g$).

• Journal of Animal Science and Technology
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• v.65 no.6
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• pp.1151-1168
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• 2023

Tenderness and taste characteristics of meat are the key determinants of the meat choices of consumers. This review summarizes the contemporary research on the molecular mechanisms by which postmortem aging of meat improves the tenderness and taste characteristics. The fundamental mechanism by which postmortem aging improves the tenderness of meat involves the operation of the calpain system due to apoptosis, resulting in proteolytic enzyme-induced degradation of cytoskeletal myofibrillar proteins. The improvement of taste characteristics by postmortem aging is mainly explained by the increase in the content of taste-related peptides, free amino acids, and nucleotides produced by increased hydrolysis activity. This review improves our understanding of the published research on tenderness and taste characteristics of meat and provides insights to improve these attributes of meat through postmortem aging.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.1
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• pp.33-39
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• 1984

In order to elucidate the taste compounds of wild eel, Anguilla japonica, free amino acids, nucleotides and their related compounds, organic bases, sugars, organic acids and minerals were analyzed, and then followed by organoleptic test of synthetic extract prepared on the basis of the analytical data. Taste panel assessments of synthetic extracts prepared with each extractive component omitted were carried out by a triangle difference test, and changes in profile were assessed. In free amino acid composition, lysine was dominant occupying $25\%$ of total free amino acid. The other abundant amino acids were glycine, arginine, alanine and histidine. From the results of analysis of nucleotides, IMP was dominant showing about $70\%$ of total nucleotides while ATP, ADP, AMP, inosine and hypoxanthine were low in content. Among organic bases total creatinine was abundant. The amount of betaine was 24 mg/100 g. The main organic acid were butyric acid, valeric acid and succinic acid. As for the sugars, glucose and inositol were 1-2 mg/ 100g in content. $K^+,\;Na^+,\;PO_{4}^{3-}\;and\;Cl^-$ were found to be the major ions. From the results of omission test the major components which contribute to produce the taste were glycine, serine, glutamic acid, IMP, $Na^+,\;K^+,\;Cl^-,\;PO_{4}^{3-}$, lysine, alanine, isoleucine, aspartic acid and creatinine.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.393-397
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• 1994

The study was carried out to develop the powdered smoked-dried anchovy products as a natural flavoring substance. The processing conditions, chemical and taste compounds of products were as follows: The raw anchovy were washed, and then boiled 5 minutes in $5{\sim}6%$ NaCl and 1.0% sodium erythorbate solution. Boiled anchovy were smoked in smoking house at $40^{\circ}C$ for 4 hours as the first stage, and then increased temperature up to $80^{\circ}C$ as the second stage, and finally smoked 8 hrs at $80^{\circ}C$ to maintain the moisture content between 9 and 10 percent. The smoked-dried anchovy were pulverized and screened to be 50 mesh of particle size, and finally packed in PET/Al/CPP film bag. The moisture, crude lipid content and salinity of powdered smoke-dried anchovy were 9.4%, 9.6% and 6.9%, respectively. Fatty acid composition of product was mainly consisted of polyenes (43.4%) such as 22 : 6 and 20 : 5, followed by saturates (36.9%), monoenes (19.7%). The principal taste compounds of product were IMP, 466.5 mg/100g; free amino acids such as His, Tau, Pro, Lys, Ala and Glu, 1179.2 mg/100g; non-volatile organic acids such as lactic acid and succinic acid, 617.9 mg/100g; total creatinine, 595.9 mg/100g; small amount of betaine and TMAO. To make a instant soup, it was desirable for taste of products that powdered smoked-dried anchovy were mixed with 20% salt, 4.0% sugar, 3.0% MSG, 1.0% onion powder, 1.0% garlic powder and 1.0% black pepper.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.466-472
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• 2006

In order to develop materials of crab-like flavorant, taste compounds including physicochemical characteristics were analyzed in red snow crab cooker effluent(RSCCE) and hepatopancreas. The $30\;^{\circ}Brix$ was a suitable condition in from 1.5 to $40\;^{\circ}Brix$ RSCCE by sensory evaluation. Lactic acid and succinic acid were major compounds in non-volatile organic acids detected in both $30\;^{\circ}Brix$ RSCCE and hepatopanceras. The 5 compounds such as AMP, HxR, IMP, ATP and GMP were major in ATP related compounds of $30\;^{\circ}Brix$ RSCCE, whereas 3 compounds including IMP, GMP and Hx in hepatopanceras. The content of total free amino acids in hepatopancreas was 5.6 times higher than in $30\;^{\circ}Brix$ RSCCE. The major compounds in $30\;^{\circ}Brix$ RSCCE were followed by methionine, lysine, arginine, valine, histidine, alanine, hydroxy proline, and glycine in that order, whereas methyl histidine, leucine, alanine, glutamic acid, glycine, valine, threonine, taurine, isoleucine, and serine were followed in hepatopancreas. By adding 0.5%(w/w) hepatopancreas in $30\;^{\circ}Brix$ RSCCE, crab meat-like odor was kept high level by sensory evaluation.

• Journal of Life Science
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• v.18 no.7
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• pp.1011-1014
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• 2008

The ability or inability to taste phenylthiocarbamide (PTC) is a classic inherited trait that has been best-studied in human populations. Also, variation in PTC perception has been correlated with dietary preferences and thus may have important consequence for diet-related diseases in modem populations. The recent identification of the TAS2R38 gene (PTC gene) which is a member of TAS2R family of bitter taste receptor genes and three common polymorphisms in the gene is highly correlated with taste sensitivity to PTC. Balancing natural selection has acted to maintain high frequency of both alleles of the gene in human population. Future detailed studies of the relationships between molecular mechanisms and taste function may have therapeutic implications, such as helping patients to consume beneficial bitter-tasting compounds.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.696-701
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• 1996

For effective utilization of skipjack (Katsuwonus pelamis) cooking juice (SCJ), the SCJ was hydrolyzed with 0.5% neutrase at $50^{\circ}C$ for 1 hr, and the degree of hydrolysis was estimated to be 66.0% at this reaction condition. The hydrolysate was treated with charcoal and filtered under reduced pressure. The extract powder was prepared from the filtrate in a spray-dryer. The major free amino acids of the extract Powder were taurine (526.3 mg/100 g), glutamic acid (375.8 mg/100 g), phenylalanine (315.9 mg/100 g), and alanine (283.6 mg/100 g), and their content accounted for 55.4% of the total free amino acids (2,711.5 mg/100 g). Among the nucleotides and their related compounds, inosine was the major component with 76.29 mole/g. The content of betaine-N, total ceatinine-N, TMAO-N, and TMA-N were 72.2, 51.2, 10.3, and 6.9 mg/100 g, respectively. From the omission test, it was concluded that the major taste compounds of the extract powder were believed to be free amino acids such as glutamic acid and alanine. Organic acids and nucleotides and their related compounds acted an auxiliary role in the taste of the extract powder.