한국식품조리과학회지 (Korean journal of food and cookery science)
- 제3권1호
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- Pages.71-77
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- 1987
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
핵산함유 화학조미료의 맛특성에 관한 연구
Study on the Taste Characteristics of the Chemical Seasoning (MSG) Mixed with the Various Contents of Nucleotides
초록
1. 핵산함량이 증가할수록 맛강도는 증가하나 적은 핵산함량에서는 증가율이 크고 핵산함량이 커질수록 증가율은 둔화된다. 3가지 농도에서 계산된 핵산함량과 맛강도간의 중회귀식은 다음과 같다. 0.025% :
This study was to investigate the synergistic taste effect between monosodium glutamate(MSG) and 5'-ribonucleotides consisted of disodium 5'-inosinate (IMP) and 5'-guanylate (GMP) as 1:1 ratio. Solvent was distilled water. Sensory evaluation with 10 panelists was performed by using ratio scaling method (magnitude estimation). The results were as follows: 1) Taste intensities were increased, as nucleotides content to MSG increased. 2) Multiple regression analyses were carried out with the taste intensity data as a function of nucleotides content at three concentrations of seasonings, 0.025%, 0.05% and 0.1%. 3) Predicted taste intensities (
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