Characterization of biotechnological processes and products using high-performance liquid chromatography (HPLC). I. Separations of carbohydrates, organic acids and lipids

1988 ◽  
Vol 8 (2) ◽  
pp. 197-205 ◽  
Author(s):  
M. Gey
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Organic Acids ◽  
High Performance ◽  
Biotechnological Processes

scholarly journals Characterization of the taste compounds in 20 pungent spices by high-performance liquid chromatography

2020 ◽  
Author(s):  
Yan Huang ◽  
Wen Duan ◽  
Junfei Xiao ◽  
He Liu ◽  
Chenchen Zhou ◽  
...  
Keyword(s):  
Amino Acids ◽  
High Performance Liquid Chromatography ◽  
Lactic Acid ◽  
Liquid Chromatography ◽  
Organic Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
High Performance ◽  
Total Free Amino Acids

AbstractHigh-performance liquid chromatography was used to determine the important taste compounds in 20 pungent spices commonly used in food, including seventeen free amino acids, four 5′-nucleotides and twelve organic acids. The equivalent umami concentration (EUC) and taste activity value (TAV) of the analyzed samples were calculated. The results showed that the content of total free amino acids ranged from 0.57 to 46.67 g/kg in 20 pungent spices. The content of total free amino acids in horseradish was the highest. The content of total 5′-nucleotides ranged from 0.80 to 4.30 g/kg, and chive contains the highest 5′-nucleotide content. Inosine 5′-monophosphate was detected in all 20 pungent spices. The content of total organic acids ranged from 9.37 to 339.58 g/kg. The total organic acids content of fieldmint was the highest (339.58 g/kg). Oxalic acid was detected in 18 pungent spices, except white pepper and chilli. The EUC of fieldmint (37.1 g MSG/100 g) was the highest in all 20 pungent spices, followed with peppermint (24.5 g MSG/100 g), and horseradish (18.4 g MSG/100 g). The TAVs of malic acid, lactic acid and 5′-AMP were higher than 1 in more than 10 spices. Lactic acid were higher than 1 in 13 spices, implying these compounds contributed greater to the flavor of pungent spices. The results of this work will provide references for the application value of pungent spices.

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