Free Amino Acids in Potato (Solanum tuberosum) May Cause Egumi-Taste in Food Products View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2019-02-28

AUTHORS

Hiroaki Sato, Ryosuke Koizumi, Ryuichi Itoyama, Megumi Ichisawa, Junko Negishi, Rui Sakuma, Tadasu Furusho, Yoshimasa Sagane, Katsumi Takano

ABSTRACT

Potatoes sometimes have an unpleasantly harsh, somewhat bitter, and astringent taste that is called egumi-taste and which results in the deterioration of the quality of potato products. Egumi-taste tends not to be favoured by Japanese consumers. The aim of this study was to clarify the causal agents of egumi-taste in potatoes. Of the four cultivars used here, two were shown in a sensory evaluation of steamed potatoes to have an egumi-taste. The content of the glycoalkaloids that cause a bitter taste had no correlation with egumi-taste. On the other hand, the free amino acids, especially the bitter-tasting amino acids, were higher in the cultivars evaluated as egumi-tasting than in other cultivars. Additionally, the tyrosine content in the tubers of egumi-tasting cultivars was also higher than that in other cultivars. A metabolite of tyrosine, homogentisic acid, is known to be responsible for the egumi-taste of bamboo shoots, and thus, the high tyrosine content might be the cause of the egumi-taste of some potatoes. More... »

PAGES

1-10

Journal

TITLE

Potato Research

ISSUE

N/A

VOLUME

N/A

Author Affiliations

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s11540-019-9412-9

DOI

http://dx.doi.org/10.1007/s11540-019-9412-9

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1112461822


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