Taste Sensitivity of Common Carp Cyprinus Carpio to Free Amino Acids and Classical Taste Substances

@inproceedings{Kasumyan2003TasteSO,
  title={Taste Sensitivity of Common Carp Cyprinus Carpio to Free Amino Acids and Classical Taste Substances},
  author={Alexander Kasumyan and A. M. Kh. Morsi},
  year={2003}
}
Taste response of the yearlings of carp Cyprinus carpio of 9–12 cm in length to 21 free amino acids (L = stereoisomeres) and classic taste substances is ascertained by in testing behavioral methods. It is found that these compounds can be divided by their taste properties into groups of substances that are highly attractive (cysteine, proline, glutamic and aspartic acids, alanine, glutamine, citric acid, calcium chloride), neutral (histidine, lysin, leucine, tyrosine, glycine, asparagine… CONTINUE READING
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