Taste responses and thresholds obtained with the primary amino acids in humans

Only the L-enantiomorphsof amino acids were of importance to man, but it has recently been established that fermented products such as yoghurt, quark and cheese, have a high percentage of D-amino acids. In the present analysis of the 20 «primary amino acids», it was important to establish the taste thresholds of humans to all three forms (D−, DL−, L−), and to analyse taste responses to amino acids in their crystal forms and in solution at their threshold values.