Succinic Acid in Yeast Autolysates and its Sensory Properties

Abstract

Abstract Succinic acid content of 6 samples of yeast autolysates, powders and pastes, was determined being 66 to 1390 mg/100 g. Succinic acid solutions of various concentrations and pH were prepared to gain fundamental informations about its sensory properties and the intensities of sour, salty and bitter taste were organoleptically evaluated. In other experiments, aqueous solutions of monosodium glutamate and sodium succinate were compared and the influence of the two salts on flavour of beef broth was tested. In some cases, there was no significant difference between the two salts and the flavour of beef broth was enhanced by their addition.