Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars
Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars
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市售醋中游离氨基酸、有机酸和核苷酸的测定
DOI：
10.1111/1750-3841.13696
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发表时间：
2017-05-01
影响因子：
3.9
通讯作者：
Chen, Hai-Tao
中科院分区：
文献类型：
--
作者：
Kong, Yan;Zhang, Li-Li;Chen, Hai-Tao
采用高效液相色谱法（HPLC）对几种市售醋中的氨基酸、有机酸和核苷酸等呈味活性化合物进行了测定。结果表明，赋予醋风味鲜味和甜味的谷氨酰胺和丙氨酸的味觉活性值（TAV）较高。乙酸是醋中的主要有机酸，占总有机酸成分的91.4%。仅在 5 个品牌的市售醋中检测到的核苷酸，且 TAV 含量较低，导致醋的味道较差。我们的研究提供了醋的多种化学成分表征，并提出了对不同种类醋进行分类的可能性。
The selected taste-active compounds in several kinds of commercial vinegar including amino acids, organic acids, and nucleotides were determined by High Performance Liquid Chromatography (HPLC). The results showed that glutamine and alanine, which contribute the umami and sweet taste to the flavor of vinegar, are high in Taste Activity Value (TAV). Acetic acid is the major organic acid in vinegar, making up as much as 91.4% of the total organic acid composition. Nucleotides, which were only detected in 5 brands of commercial vinegar and are both low in TAV, contribute less taste in vinegar. Our research provides a multiple chemical compositional characterization of vinegar and proposes a possibility of classification of different kinds of vinegar.