Limites minimos de sensibilidade e caracterização da qualidade de gosto para 21 aminoacidos

AUTOR(ES)

Isadil Gonçalves de Carvalho

DATA DE PUBLICAÇÃO

1975

RESUMO

A determination of thresholds of difference and taste for 21 L-amino acids was carried out employing five concentrations with decreasing percentages in logarithmic scale and using distilled water as control. Three series of experiments were conducted using concentration ranges of 0.5 - 0.0312%; 0.125 - 0,0078% and 0.0078 - 0.0004%, respective1y. The tasting pane1 consisted of eight university students (six men and two women) without previous experience, with an age range from 20-25 years. A randomized b10ck design was employed following the psychophysics ranking method. Thresho1ds of difference and taste were determined app1ying variance analysis to the resu1ts obtained and using Duncan s significance test in determining the difference between the averages. As thresholds of difference were designated threshold values obtained in the three series of experiments, without pH adjustment because in the first series of experiments no significant influence of the pH adjustment 5.5 - 6.0 cou1d be observed. Difference thresho1ds obtained for various amino acids were as follows: L-leucine 0.125%, L-alanine and L-tyrosine 0.0625%, L-asparagine and L-glutamine 0.0463%, L-glycine, L-valine, L-serine, L-threonine, L-phenylalanine, L-proline and L-hydroxyproline 0.0312%; L-lysine and L-histidine 0.0156%; L-isoleucine, L-methionine, L-tryptophan and L-arginine 0,0078%; L-glutamic acid 0,0039%; L-aspartic acid 0,0009% and L-cystine 0,0004%. The taste qua1ities ,of the amino acids examined were: sweet L-alanine, L-serine, L-proline; bitter L-leucine, L-isoleucine, L-phenylalanine, L-tyrosine, L-tryptophan and L-histidine; acid L-valine, L-aspartic acid, L-glutamic acid and L-asparagine; bitter-sweet L-arginine, L-lysine and L-hydroxyproline; sweet-acid L-glycine and L-threonine; bitter-acid L-methionine and L-glutamine

ASSUNTO(S)

alimentos - avaliação sensorial aminoacidos sentidos e sensações

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