TASTE OF AMINO ACIDS, PEPTIDES, AND PROTEINS

The common pure amino acids have the following taste properties near neutrality: no taste at all or a barely perceptible taste (D-Ala, D- and L-Arg, D- and L-Asp, D-G1u, L-His, D- and L-Ile, D- and L-Lys, D- and L-Pro, D- and L-Ser, D- and L-Thr, D- and L-Val), sweet taste (in order of decreasing sweetness: D-Try, D-His, D-Phe, D-Tyr, D-Leu, L-Ala, Gly), bitter taste (in order of decreasing bitterness: L-Try, L-Phe, L-Tyr, L-Leu), and sulfurous taste (D- and L-CySH and D- and L-Met). L-Glutamic acid has a unique taste-potentiating property; a similar effect has been reported for tricholomic acid and ibotenic acid. Pure peptides have been investigated to a lesser extent. Examples are presented of peptides with bitter and other taste sensations. Proteins have been found to provide tactual and astringent effects. The contributions of these substances to the flavor of food products often exceed the taste properties of the pure compounds. © 1969, American Chemical Society. All rights reserved.