Contribution of glycine betaine and arginine to the taste of seafoods.

甜菜碱（GB）和游离精氨酸（Arg）通常在软体动物和贝类的肌肉中含量丰富。本研究旨在揭示GB和Arg对这些海产品味道的贡献。所得结果总结如下：1。GB的阈值浓度为0.25 ~ 0.5%。与文献描述的GB具有普通甜味不同，0.25-1.5% GB溶液被所有小组成员认为是甜中带苦。3 .模拟海螺肌肉提取物的合成提取物netunea polycostata中含有大量GB （1555mg/100g）的添加试验表明，GB对甜味的贡献并不像目前所了解的那么重要。扇贝（Patinopecten yessoensis）的内收肌并不苦，尽管它含有非常高的精氨酸（Arg）含量，这是一种苦味氨基酸，据报道其阈值浓度为50mg/100ml。将扇贝提取成分加入0.3%精氨酸溶液中进行添加试验，结果表明谷氨酸、5′-单磷酸腺苷和NaCl对精氨酸的苦味有一定的降低作用，其中以NaCl的效果最好。通过在NaCl溶液中添加精氨酸的试验，证实了NaCl的有效性。日本龙虾（Panulirus japonicus）肌肉中也存在类似的Arg苦味掩盖效应，其Arg浓度约为扇贝（1512mg/100g）的5倍，Arg阈值浓度（50mg/100ml）的30倍。

Glycine betaine (GB) and free arginine (Arg) are usually abundant in the muscles of mollusks and shellfish.The present study was performed to disclosed the contribution of GB and Arg to the taste of these seafoods. Results obtained are summarized as follows.1.The threshold concentration of GB was found to be 0.25-0.5%.2.Differing from literatures describing that GB has a plain sweetness, 0.25-1.5% GB solutions were perceived by all panelists as sweet with bitterness.3.The addition test to a synthetic extract simulating the muscle extract of whelk, Neptunea polycostata, with contained a large amount of GB (1555mg/100g) , showed that the contribution of GB to the sweet taste is not so important as thus far understood.4.The adductor muscle of scallop, Patinopecten yessoensis, is not bitter despite its having a very high content of Arg, a bitter amino acid, whose threshold concentration has been reported to be 50mg/100ml. The addition test of extractive components of scallop to 0.3% Arg solution revealed that glutamic acid, adenosine 5'-monophosphate and NaCl were effective for reducing bitterness of Arg, with NaCl being the most effective in this regard.The effectiveness of NaCl was confirmed by the supplemental addition test of Arg to NaCl solution.5.The occurrence of a similar masking effect on the bitterness of Arg was confirmed in the muscle of Japanese spiny lobster, Panulirus japonicus, whose Arg concentration was about 5 times higher than that of scallop (1512mg/100g) and 30 times higher than the reported threshold concentration of Arg (50mg/100ml) .