Taste Characteristics of Six Different Extracts from Raw Common Squid and Their Taste Substance Profiles.

Six extracts from raw squid were prepared one each with 6% perchloric acid (PCA), hot water (HW), 80% ethanol (ET), cold water (CW), 80% ethanol after cold water extraction (EW), and cold water after ethanol treatment (CE) and then compared.The amounts of total free amino acids and ATP-related compounds were higher in the PCA, HW, CW, and CE extracts than in the others.The amounts of peptide-bound amino acids and inorganic ions were also high in the HW and CE extracts.However, degradation from ADP to AMP in the HW extract and the production of glucose from glycogen by enzymatic reactions during the extraction process with CE were suggested.Degradation of ATP-related compounds into hypoxanthine was apparent in the CW extract, in addition to an accumulation of glucose and lactic acid.The ET and WE extracts contained a lesser amount of chemical components than the other extracts.Only the amounts of trimethylamine and glucose being higher in the ET extract.Members of the sensory panel judged that the raw common squid taste was reproduced best by CE extraction.