scholarly journals A study on the components of vinegars made in China. Part II. The free amino acids, organic acids and aroma components of Chinese vinegars.

1985 ◽  
Vol 32 (4) ◽  
pp. 288-294 ◽  
Author(s):  
Yukimichi KOIZUMI ◽  
Tadahiko NAKAKOJI ◽  
Fujiharu YANAGIDA
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Made In China ◽  
Aroma Components ◽  
Made In

scholarly journals Composition of Free Sugars, Organic Acids, Free Amino Acids and Oligopeptides of Kochujang Seasoning Made in Korea.

1994 ◽  
Vol 41 (8) ◽  
pp. 568-573 ◽  
Author(s):  
Kyoko TSUJI ◽  
Kentaro KANEKO ◽  
Chon-Ho Km ◽  
Chikao OTOGURO ◽  
Takashi KANEDA
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Free Sugars ◽  
Made In

Metabolism of proline-U-14C during germination of barley

1968 ◽  
Vol 46 (10) ◽  
pp. 1331-1334 ◽  
Author(s):  
P. V. Sane ◽  
Saul Zalik
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Etiolated Seedlings ◽  
Embryo Metabolism

Proline-U-14C injected into the endosperm of 3-day-old etiolated seedlings of Montcalm barley and its mutant was readily translocated to the embryo. Of label present in the embryo, over 65% was accounted for by protein and free amino acids and about 25% was present in organic acids. Proline accounted for over 90% of the label in free amino acids of the endosperm but accounted for less than 50% of label in this fraction in the embryo. Proline was readily converted to glutamate in the embryo. Metabolism of proline was similar in both lines.

Organic acids and free amino acids in some Egyptian fruits and vegetables

Nahrung/Food ◽  
1982 ◽  
Vol 26 (1) ◽  
pp. K7-K10
Author(s):  
A. Askar ◽  
S. K. El-Samahy ◽  
M. G. Abd El-Fadeel
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Fruits And Vegetables

Influence of jam processing upon the contents of phenolics, organic acids and free amino acids in quince fruit ( Cydonia oblonga Miller)

2004 ◽  
Vol 218 (4) ◽  
pp. 385-389 ◽  
Author(s):  
Branca Maria Silva ◽  
Paula Branquinho Andrade ◽  
Ana Cla�dia Gon�alves ◽  
Rosa Maria Seabra ◽  
Maria Beatriz Oliveira ◽  
...  
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Cydonia Oblonga

scholarly journals Free Amino Acids, Oligopeptides, Organic Acids and Nucleotides of ISHIRU (Fish Sauce).

2000 ◽  
Vol 47 (3) ◽  
pp. 241-248 ◽  
Author(s):  
Toshihide MICHIHATA ◽  
Yasuo SADO ◽  
Toshihiro YANO ◽  
Toshiki ENOMOTO
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Fish Sauce

scholarly journals Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1456
Author(s):  
Wen Duan ◽  
Li Liang ◽  
Yan Huang ◽  
Yuyu Zhang ◽  
Baoguo Sun ◽  
...  
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Sensory Quality ◽  
Electronic Tongue ◽  
Color Difference ◽  
Mineral Elements ◽  
Sensory Characteristics

In order to investigate the effect of ginger on taste components and sensory characteristics in chicken soup, the content of amino acids, organic acids, 5′-nucleotides, and mineral elements were determined in chicken soup sample. With the ginger added, free amino acids in chicken soup obviously increased and exceeded the total amounts in ginger soup and chicken soup. The content of glutamic acid (122.74 μg/mL) was the highest among 17 free amino acids in ginger chicken soup. Meanwhile, six organic acids detected in chicken soup all obviously increased, among which lactic acid (1523.58 μg/mL) and critic acid (4692.41 μg/mL) exceeded 1000 μg/mL. The content of 5′-nucleotides had no obvious difference between ginger chicken soup and chicken soup. Compared with chicken soup, ginger chicken soup had a smaller particle size (136.43 nm) and color difference (79.69), but a higher viscosity. With ginger added in chicken soup, the content of seven mineral elements was reduced, and the content of total sugar increased. Results from an electronic tongue indicated a difference in taste profiles among the soups. The taste components and sensory quality of chicken soup were obviously affected by adding the ginger.

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