Sensory Analysis of Taste-Active Components in the Extract of Boiled Snow Crab Meat
- Tetsuhito Hayashi, K. Yamaguchi, S. Konosu
- Chemistry
- 1 March 1981
A synthetic extract, prepared from 44 pure chemicals on the basis of the analytical data on the leg meat extract of the boiled snow crab, Chionoecetes opilio, satisfactorily reproduced the taste of…
Distribution of nitrogenous constituents in the muscle extracts of eight species of fish
- S. Konosu, Katsuko Watanabe, T. Shimizu
- Environmental Science
- 25 November 1974
In all species tested, the sum of the nitrogen in these constituents amounted to nearly 90% or more of the total extractive nitrogen, and the distribution pattern of nitrogen among these constituents varied considerably from species to species, except for nucleotides which were fairly constant.
Arthropod Venoms
- D. WAlsop, R., J. W. T. E. Zlotkin
- Handbook of Experimental Pharmacology / Handbuch…
- 1978
Taste of Fish and Shellfish with Special Reference to Taste-producing Substances
- S. Konosu
- Environmental Science
- 15 September 1973
また筆者 ら9)は,ア サ リの コハ ク酸含量を調べたとこ ろ,採 取直後のアサ リでは生試料100g中20~40mgし か認 められず,死 後変化 によ り既往の文献値(200~300 mg)に 近 づ くことがわか った。ま た,採 取直後のアサ リ の食味が コハ ク酸 の多い市販品に比べて決 して劣らない ことか ら,コ ハ ク酸 の うま味成分 としての役割に疑問を 投げかけた。…
Difference in accumulation of puffer fish toxin and crystalline tetrodotoxin in the puffer fish,Fugu rubripes rubripes.
The TTx-feeding group showed almost no toxicity in all the tissues throughout the experimental period, and the toxicity of most samples of this group were remarkably lower than those of the corresponding samples of the ovary- feeding group.
Lipid Composition of a Green Alga, Botryococcus braunii
- K. Yamaguchi, H. Nakano, H. Iwamoto
- Chemistry
- 23 February 1987
Botryococcus braunii strain Austin and strain Berkeley cultured under the same conditions contained 27.4 g and 34.0 g of lipids per 100 g of dry alga, respectively. The lipids in the former strain…
Ciguatera in the Ryukyu and Amami Islands
- Y. Hashimoto, S. Konosu, T. Yasumoto
- Environmental Science
- 1969
Among about 20 species of fishes reported to be toxic, the followings were found to be the most frequently implicated: Lutjanus bohar, L. monostigma, Gymnothorax spp.
Extractive Components of Scallop and Identification of its Taste-active Components by Omission Test
- S. Konosu, Katsuko Watanabe, T. Koriyama, T. Shirai, K. Yamaguchi
- Biology
- 15 April 1988
It is found that glycine, glutamic acid, alanine, arginine, AMP, Na+, K+ and Cl- were taste-active in the muscle extract of scallop Patinopecten yessoensis.
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