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| Glycine works out to soften the salty taste. When Glycine is added to a salt solution, saltiness of the solution is softened compared with a salt solution without Glycine, although the concentration of salt are same in the solutions. |
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For the purpose of preservation, salt may be put into cooking, in that case it is often too salty.
Glycine is used in order to make a salty taste mellow. It is suitable if Glycine is used for preserving in salty foods etc.
It will become sour, if vinegar is superfluously used in order to control bacterial multiplication. In such a case, Glycine is effective, and softens sour taste, and put the good taste in it.
Glycine also softens bitter taste. It will become easy to drink if Glycine is added to bitter amino acid drinks(Valine etc.). |
| Taste of an amino acid drink |
| Valine |
1% |
1% |
1% |
| Glycine |
- |
0.2% |
0.5% |
| Tasting |
It is bitter although it is sweet.
Seemingly it is powder. |
Bitterness becomes weak.
The taste becomes thin.
There is no powder-like feeling. |
Bitterness becomes weak. Sweet taste is felt.
There is no powder-like feeling. |
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| When Glycine was added to Valine drinks, the taste of the drinks is softened. And the drinks with Glycine are easy to drink comparing with those without Glycine. |
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