Calculated Taste Activity Values and Umami Equivalences Explain Why Dried Sha-chong (Sipunculus nudus) Is a Valuable Condiment

References

• Achim, M., and Bernhard, L. 2010. Respiratory proteins in Sipunculus nudus—Implications for phylogeny and evolution of the hemerythrin family. Comp. Biochem. Phys. B 155: 171–177.
   Web of Science ®Google Scholar
• Amerine, M. A., and W. V. Cruess. 1960. Chemistry of fermentation and composition of wines. In: The Technology of Wine Making. Amerine, M. A. (Ed.). Westport, CT: AVI Publishing. Pp. 163–212.
   Google Scholar
• AOAC. 1990. Official Methods of Analysis of the Association of Official Analytical Chemists (15th ed.). Arlington, VA: Author.
   Google Scholar
• Bañón S., Cayuela, J. M., and Granados, M. V. 1999. Precure freezing affects proteolysis in dry-cured hams. Meat Sci. 51: 11–16.
   PubMed Web of Science ®Google Scholar
• Chie, Y., Kumiko, O., and Midori, K. 2005. Extractive components of boiled–dried scallop adductor muscle and effect on the taste of soup after mixing with chicken leg meat. J. Sci. Food Agri. 85: 809–816.
   Web of Science ®Google Scholar
• Chuapoehuk, P., and Raksakulthai, N. 1989. Use of papain and bromelain in the production of oyster sauce. Natural Science 25(1): 65–74.
   Google Scholar
• Costa, P. F. E., Gil, J., and Passos, A. M. 2006. The market features of imported non-indigenous polychaetes in Portugal and consequent ecological concerns. Sci. Mar. 70: 287–292.
   Web of Science ®Google Scholar
• Coulter, A. D., and Godden, P. W. 2004. Succinic acid—How it is formed, what is its effect on titratable acidity, and what factors influence its concentration in wine? Wine Industry J. 19(6): 16–25.
   Google Scholar
• Deng, S. G., Peng, Z. Y., Yang, P., and Xia, X. Z. 2002. Application of multienzymatic method in fermented fish sauce production from Harengula zunasi’s offal. Food Ferment. Ind. 28: 32–36.
   Google Scholar
• Dewei, C., and Min, Z. 2007. Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis). Food Chem. 104: 1200–1205.
   Web of Science ®Google Scholar
• Fuke, S., and Konosu, S. 1991. Taste-active components in some foods: A review of Japanese research. Physiol. Behav. 49: 863–868.
   PubMed Web of Science ®Google Scholar
• Fuke, S., and Ueda, Y. 1996. Interactions between umami and other flavour characteristics. Trends Food Sci. Tech. 7(12): 407–411.
   Google Scholar
• Fuke, S., Watanabe, K., and Konosu, S. 1994. Enhancing effect of nucleotides on sweetness of heated prawn muscle. In: Olfaction and Taste XI. Kurihara, K., Suzuki, N., and Ogawa, H. (Eds.). Tokyo, Japan: Springer. Pp. 357–360.
   Google Scholar
• Guihe, Z., Li, L., and Mouming, Z. 2008. Study on the nutritional components of Sipunculus nudus and its anti-fatigue effects in mice. Acta Nutrimenta Sinica 30: 318–320.
   Google Scholar
• Hayashi, T., Yamaguchi, K., and Konosu, S. 1981. Sensory analysis of taste-active components in the extract of boiled snow crab meat. J. Food Sci 46: 479–483.
   Web of Science ®Google Scholar
• Hwang, D. F., Chen, T. Y., and Shiau, C. Y. 2000. Seasonal variations of free amino acids and nucleotide-related compounds in the muscle of cultured Taiwanese puffer Takifugu rubripes. Fish Sci. 66: 1123–1129.
   Web of Science ®Google Scholar
• Jae-Young, J., Pyo Jam, P., and Won-Kyo, J. 2004. Amino acid changes in fermented oyster (Crassostrea gigas) sauce with different fermentation periods. Food Chem. 91: 15–18.
   Web of Science ®Google Scholar
• Kato, H., Rhue, M. R., and Nishimura, T. 1989. Role of free amino acids and peptides in food taste. In: Flavor Chemistry Trends and Developments. Teranishi, R., Buttery, R. G., and Shahidi, F. (Eds.). Washington, DC: American Chemical Society. Pp. 158–174.
   Google Scholar
• Kawai, M., Okiyama, A., and Ueda, Y. 2002. Taste enhancements between various amino acids and IMP. Chem. Senses 27(8): 739–745.
   PubMed Web of Science ®Google Scholar
• Köberlein, W., and Mair-Waldburg, H. 1955. Quantitative papierchromatographie kondensierter phosphate. Z. Lebensm. Unters. For. 102: 231–235.
   Google Scholar
• Konosu S., Watanabe K., and Koriyama T. 1988. Extractive components of scallop and identification of its taste-active components by omission test. NSKGA 35: 252–258.
   Web of Science ®Google Scholar
• Konosu, S., and Yamaguchi, K. 1982. The flavor components in fish and shellfish. In: Chemistry and Biochemistry of Marine Food Products. Martin, R. E., Flick, G. J., Hebard, C. E., and Ward, D. K. (Eds.). Westport, CT: AVI Publishing. Pp. 367–402.
   Google Scholar
• Lioe, H. N., Apriyantono, A., and Takara, K. 2004. Low molecular weight compounds responsible for savory taste of Indonesian soy sauce. J. Agri. Food Chem. 52: 5950–5956.
   PubMed Web of Science ®Google Scholar
• Lunetta, D. G., Farina, E., and Manione, R. 2004. Sipunculus nudus: Particulate components of the coelomic fluid and its relationship with brown bodies. It. J. Zoo. 71: 191–199.
   Web of Science ®Google Scholar
• Mau, J.-L. 2005. The umami taste of edible and medicinal mushrooms. Int. J. Med. Mushrooms 7: 113–119.
   Google Scholar
• Onwuliri, V. A., and Anekwe, G. E. 1992. Proximate and elemental composition of Bryophyllum pinnatum (Lim). Med. Sci. Res. 20: 103–104.
   Google Scholar
• Rotzoll, N., Dunkel, A., and Hofmann, T. 2006. Quantitative studies, taste reconstitution, and omission experiments on the key taste compounds in morel mushrooms (Morchella deliciosa Fr.). J. Agri. Food Chem. 54: 2705–2711.
   Google Scholar
• Rubin, M., Schoonouer, D. R., and Bossard, E. H. 1975. Amino acid profiles of corn and soybean meal by a modified analysis technique. Poultry Sci. J. 54: 1811–1817.
   Google Scholar
• Scharbert, S., and Hofmann, T. 2005. Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments. J. Agri. Food Chem. 53(13): 5377–5384.
   PubMed Web of Science ®Google Scholar
• Schlichtherle-Cerny, H., and Grosch, W. 1998. Evaluation of taste compounds of stewed beef juice. Eur. Food Res. Tech. 207(5): 369–376.
   Google Scholar
• Shallenberger, R. S. 1993. Taste of amino acids. In: Taste Chemistry. Shallenberger, R. S. (Ed.). London, UK: Blackie Academic and Professional. Pp. 226–233.
   Google Scholar
• Simpson, B. K., Nayeri, G., Yaylayan, V., and Ashie, I. N. A. 1998. Enzymatic hydrolysis of shrimp meat. Food Chem. 61(1–2): 131–138.
   Web of Science ®Google Scholar
• Spurvey, S., Pan, B. S., and Shahidi, F. 1998. Flavor of shellfish. In: Flavor of Meat, Meat Products, and Seafoods (2nd ed.). Shahidi, F. (Ed.). London, UK: Blackie Academic and Professional. Pp. 159–196.
   Google Scholar
• Takagi, I., and Simidu, W. 1962. Muscle of aquatic animals. XXXI. Constituents and extractive nitrogen in a few species of shellfish. B. Jpn. Soc. Sci. Fish. 28: 1192–1198.
   Google Scholar
• Watanabe, K., Lan, H.-I., and Yamaguchi, K. 1990. Role of extractive components of scallop in its characteristic taste development. NSKGA 37: 439–445.
   Web of Science ®Google Scholar
• Xiaodong, D., Zian, C., and Yuewen, D. 2009. Comparative analysis of genetic diversity and population structure of Sipunculus nudus as revealed by mitochondrial COI sequences. Biochem. Genet. 47: 884–891.
   PubMed Web of Science ®Google Scholar
• Ya Li, D., Zhang, W., and Shi-Ying, X. 2008. Methods for extracting the taste compounds from water soluble extract of Jinhua ham. Eur. Food Res. Tech. 228: 93–102.
   Web of Science ®Google Scholar
• Yamaguchi, S., Yoshikawa, T., and Ikeda, S. 1971. Measurement of the relative taste intensity of some L-α-amino acid and 5ʹ-nucleotides. J. Food Sci. 36: 846–849.
   Web of Science ®Google Scholar
• Yoko, K., Naoko, Y., and Shigeru, O. 2008. Taste-active components in the mantle muscle of the oval squid Sepioteuthis lessoniana and their effects on squid taste. Food Res. Int. 41: 371–379.
   Web of Science ®Google Scholar