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- W2297589632 abstract "L-arginine (L-Arg)을 짠맛 증강소재로 활용하기 위하여 전자혀분석으로 L-Arg의 맛 특성을 조사하고, L-Arg의 강한 쓴맛을 억제하기 위하여 L-aspartic acid (L-Asp)을 혼합하였다. 0.4%NaCl 용액에 L-Arg과 L-Asp를 혼합하여 전자혀 시스템으로 분석한 결과 L-Arg과 L-Asp의 혼합을 다르게 한 경우, 동일한 LArg농도에서 L-Asp의 비율이 감소함에 따라 NaCl의 짠맛 상승효과는 증가하였다. 관능평가에서 짠맛은 동일한 경향이었으며, L-Asp의 첨가로 L-Arg의 쓴맛이 억제되는 것을 확인하였다. 즉, L-Arg과 L-Asp 혼합물은 짠맛 증강소재로 활용될 수 있으며, L-Arg의 쓴맛을 상쇄하기 위한 최적의 혼합비율은 L-Arg :L-Asp =1.00:0.98-1.00 범위가 적합하였다." @default.
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- W2297589632 date "2014-09-30" @default.
- W2297589632 modified "2023-10-18" @default.
- W2297589632 title "Combination Effect of -Arginine and -Aspartic acid on Saltiness Enhancement of NaCl Solution" @default.
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- W2297589632 doi "https://doi.org/10.3839/jabc.2014.040" @default.
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