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The taste ofl- andd-amino acids

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Zusammenfassung

Der Geschmack derl- undd-enantiomorphen Formen verschiedener Aminosäuren wurde in vergleichenden statistischen Degustationsversuchen ermittelt. Dabei dienten Caffein und Zucker als Standardsubstanzen für den bitteren, bzw. süssen Geschmack. Arginin, Asparaginsäure, Isoleucin, Lysin, Prolin, Serin, Threonin und Valin sind weitgehend geschmacklos, während Cystein, Glutaminsäure und Methionin komplexe Geschmacksnoten besitzen. Alanin, Histidin, Leucin, Phenylalanin, Tryptophan, Tyrosin und Glycin besitzen einen ausgeprägten Eigengeschmack, wobei vor allem diel-Isomeren schwach bis stark bitter und died-Isomeren schwach bis stark süss sind.

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Authors and Affiliations

  1. Research Laboratory for Nestlé Products, Vevey, Switzerland

    J. Solms, L. Vuataz & R. H. Egli

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  1. J. Solms
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  2. L. Vuataz
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  3. R. H. Egli
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Solms, J., Vuataz, L. & Egli, R.H. The taste ofl- andd-amino acids. Experientia 21, 692–694 (1965). https://doi.org/10.1007/BF02138474

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