Taste contribution of (R)-strombine to dried scallop.

Christian Starkenmann, Isabelle Cayeux, Erik Decorzant, Emma Xiao-Hua Yang, Yvan Niclass, Laetitia Nicolas

Index: J. Agric. Food Chem. 57(17) , 7938-43, (2009)

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Abstract

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.