Taste attractiveness of free amino acids and their physicochemical and biological properties (as exemplified by fishes)

Taste attractiveness of free amino acids and their physicochemical and biological properties (as exemplified by fishes):

Abstract

Using fishes (32 species, 11 families) as an example, the relationship between the taste attractiveness of free amino acids (L-isomers) and their physicochemical and biological properties was analyzed. It was shown that essential amino acids, most nutritionally required for an organism, have lower taste attractiveness for fishes than nonessential amino acids. Only in 6 of the 32 tested species (sunbleak Leucaspius delineatus, European minnow Phoxinus phoxinus, dace Leuciscus leuciscus, chub Leuciscus cephalus, blue gourami Trichopodus trichopterus, pearl gourami Trichopodus leerii) the relationship between the taste attractiveness and molecular weight of amino acids was supported statistically, being negative in all cases. Only in 2 species, a statistically significant correlation between the taste properties of amino acids and the dissociation constant (K₁) was found, positive in the stone loach Barbatula barbatula and negative in the lake char Salvelinus namaycush. A positive correlation between taste preferences and the magnitude of the isoelectric point (pI) of amino acids was found in one species (roach Rutilus rutilus) and a negative correlation in 2 species (brown trout Salmo trutta and Arctic char Salvelinus alpinus erythrinus). A statistically significant correlation between the taste attractiveness and water solubility of amino acids was revealed in 2 species (chum salmon Oncorhynchus keta and navaga Eleginus nawaga), negative in both cases. The flavor, which stimulates food intake, was found to be more often intrinsic to acidic and polar uncharged than basic and nonpolar amino acids, L- than D-isomers, amino acids with an amino group at the α- than β-position. Amino acids are more attractive than their salts. Aromatic amino acids are much less attractive than S-containing or acyclic amino acids. Thus, in most fish species there is no or weak relationship between the taste attractiveness of free amino acids and many of their physical, chemical and biological properties, suggesting a mediated character of this relationship and/or its poor detectability.



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