N，N，N-三甲胺甘氨酸，甘氨酸甜菜碱
N,N,N-trimethylglycine, glycine betaine
增鲜 Enhancement of umami, 甜味 Sweet
雪蟹肉 Snow Crab Meat, 甲壳类 Crustaceans, Whelk
外部链接(如物理性质、GC图等)
Hayashi, T.; Yamaguchi, K.; Konosu, S., Sensory Analysis of Taste-Active Components in the Extract of Boiled Snow Crab Meat. Journal of Food Science 1981, 46 (2), 479-483. DOI: https://doi.org/10.1111/j.1365-2621.1981.tb04890.x.
Meyer, S.; Dunkel, A.; Hofmann, T., Sensomics-Assisted Elucidation of the Tastant Code of Cooked Crustaceans and Taste Reconstruction Experiments. Journal of Agricultural and Food Chemistry 2016, 64 (5), 1164-1175. DOI: 10.1021/acs.jafc.5b06069.
Michikawa, K.; Ohno, T.; Konosu, S., Taste Quality of Glycine Betaine and Its Contribution to the Taste of a Whelk. Nihon Shokuhin Kagaku Kōgaku kaishi 1995, 42 (12), 1019-1026. DOI: 10.3136/nskkk.42.1019.
