Abstract

Sensory evaluations of synthetic extracts prepared on the analytical data in the previous papers (Yang and Lee, 1979, 1930-a, 1980-b, 1982) were undertaken to determine the origin of the taste of wild common carp, Cyprinus carpio, and Korean snakehead: Channa argus. Taste panel assessments of synthetic extracts prepared with each extractive component omitted were carried out by a triangle difference test, and changes in taste profile were assessed. The synthetic extracts, prepared with about 40 pure chemicals based on the analytical data from the species satisfactorily revealed the natural taste of the original extracts except slight difference in meaty taste and mildness. From the results of omission test the major components which contribute to produce the taste of the species were assessed as follows: glycine, glutamic acid, arginine, lysine, threonine, alanine, IMP, inosine, hypoxanthine, glucose, succinic acid, $Na^{+},\;Cl^{-}\;and\;PO_{4}^{3-}$ in common carp: glycine, alanine, glutamic acid, IMP, Na+ and $PO_{4}^{3-}$ in Korean snakehead.

잉어 및 가물치의 정미성분을 밝힐 목적으로 전보(양과 이 : 1979, 1980-a, 1980-b, 1982)에서 보고한 천연산 잉어 및 가물치의 분석치를 기초로 하여 표준시약을 가지고 합성 엑스분을 조제하여 천연, 엑스분과 맛을 비교하였으며, omission test를 실시하여 각 성분들이 맛에 미치는 영향을 조사하였다. 관능검사 결과, 잉어는 glycine, glutamic acid, IMP, 숙신산 및 $Na^{+}$이 맛의 핵심을 이루고 있었고 arginine, lysine, threonine, alanine, inosine, hypoxanthine, 포도당, $Cl^{-}$ 및 $PO_{4}^{3-}$에 의해서 더욱 맛이 조화를 이루고 있었다. 가물치는 glycine, alanine, glutamic acid, IMP, $Na^{+}$ 및 $PO_{4}^{3-}$등 6종 성분이 주된 정미성분이었다.

Keywords