Sensory Analysis of Taste‐Active Components in the Extract of Boiled Snow Crab Meat
ABSTRACT A synthetic extract, prepared from 44 pure chemicals on the basis of the analytical data on the leg meat extract of the boiled snow crab, Chionoecetes opilio , satisfactorily reproduced the taste of the natural extract except for a slight lack of body and mildness. A series of taste panel a...
| Published in: | Journal of Food Science |
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| Main Authors: | , , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Wiley
1981
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1111/j.1365-2621.1981.tb04890.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1981.tb04890.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb04890.x/fullpdf |
| Summary: | ABSTRACT A synthetic extract, prepared from 44 pure chemicals on the basis of the analytical data on the leg meat extract of the boiled snow crab, Chionoecetes opilio , satisfactorily reproduced the taste of the natural extract except for a slight lack of body and mildness. A series of taste panel assessments on synthetic extracts prepared by omitting or adding extractive component(s) were carried out by a triangle difference test and changes in taste profile were assessed. Only 12 components, Ala, Arg, Glu, Gly, glycine betaine, AMP, CMP, GMP, Na + , K + , Cl − , and PO 4 3‐ , were found to contribute more or less toward producing the characteristic taste of the snow crab. |
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