ArticleFood science & nutrition2020
Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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21 citing papers in PubMed.
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- Investigating the mechanism of the flavor formation in Sichuan sun vinegar based on flavor-orientation and metagenomics.Current research in food science · 2023Article
- The Effect of the Improvement Technology on the Quality of Midu Pork Roll.Foods (Basel, Switzerland) · 2022Article
- Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods.Foods (Basel, Switzerland) · 2022Review
- Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat.Frontiers in nutrition · 2022Article
- Effect of Welsh Onion on Taste Components and Sensory Characteristics of Porcine Bone Soup.Foods (Basel, Switzerland) · 2021Article
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- Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time.Foods (Basel, Switzerland) · 2020Article
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Abstract
Spices can be used in cooking to enhance the flavor of food. In order to systematically summarize and discuss the flavor components of 29 elegant spices, the free amino acids, nucleotides, and organic acids in these spices were detected by high-performance liquid chromatography. Cluster analysis was carried out to classify the 29 elegant spices based on similar data. The results showed considerable variations in the total free amino acids (1.12‒31.59 g/kg), organic acids (9.63‒71.90 g/kg), and nucleotides (0.03‒2.72 g/kg) in the elegant spices. Nine of the amino acids, especially glutamic acid and arginine, were found to have a taste active value (TAV) greater than 1. The TAVs of the 5'-nucleotides, succinic acid, oxalic acid, tartaric acid, and ascorbic acid were all >1. The equivalent umami concentration (EUC) of sweet marjoram was 83.69 g MSG/100 g. The 29 elegant spices were divided into two categories according to cluster analysis of the EUC. Oregano fell into one category, and the remaining 28 spices fell into the other category.
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