Taste Contribution of (R)-Strombine to Dried Scallop

• Published in: Journal of agricultural and food chemistry Vol. 57; no. 17; pp. 7938 - 7943
• Main Authors: Starkenmann, Christian, Cayeux, Isabelle, Decorzant, Erik, Yang, Emma Xiao-Hua, Niclass, Yvan, Nicolas, Laetitia
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 09-09-2009
• Subjects: (R)-strombine; Animals; Biological and medical sciences; Chromatography, High Pressure Liquid; dried foods; Fish and seafood industries; flavor compounds; Flavors and Aromas/Chemosensory Perception; food composition; Food industries; Food, Preserved; Fundamental and applied biological sciences. Psychology; Gas Chromatography-Mass Spectrometry; Humans; Pectinidae - chemistry; saltiness; Sarcosine - analogs & derivatives; Sarcosine - analysis; Sarcosine - chemistry; scallops; seafoods; sensory properties; Solutions; Spectrometry, Mass, Electrospray Ionization; Taste; umami; (R)-2-(carboxymethylamino)propanoic acid; Opine; (R/S)-strombine; dried scallop; Edible mollusc; Shellfish; Gustative system; Scallop; Acids; Bivalvia; Gustation; Taste; (R)-2-(carboxymethylemino)propanolc acid; Invertebrata; Mollusca
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf901553e

A broth of dried scallop adductor muscles was prepared. Tasters appreciated the typical seafood, sweet, slightly umami taste of scallop, which is difficult to reproduce with common ingredients. Therefore, the broth was fractionated and, guided by multiple tastings, we isolated a sweet, umami, delicious fraction. This fraction contained glycine, alanine, and (R)-strombine ((R)-2-(carboxymethylamino)propanoic acid). (R) and (S)-strombine were prepared, and a sensory analysis with 47 judges demonstrated that the taste thresholds were 0.5 g/L for (R)-strombine and 0.7 g/L for (S)-strombine. The sensory attributes were described as salty and umami.