scholarly journals Chemical Composition of Prized Japanese Green Tea in National Tea Competition. 3. Contents of Individual Free Amino Acids.

1993 ◽  
pp. 29-35
Author(s):  
Tetsuhisa GOTO ◽  
Hideki HORIE ◽  
Toshihiro MUKAI
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Green Tea ◽  
Free Amino Acids ◽  
Free Amino

Kareish cheese prepared from ultrafiltered milk

1987 ◽  
Vol 54 (4) ◽  
pp. 545-550 ◽  
Author(s):  
Ali I. El-Zayat ◽  
Mohamed M. Omar
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
Free Amino Acids ◽  
Free Amino ◽  
Organoleptic Properties

SummaryKareish cheese was made from ultrafiltered milk (UF) and standard milk and the chemical composition, organoleptic properties and microstructure of the cheese compared. Cheese made with the UF had higher moisture, protein, fat, pH, soluble N, non-protein N, amino acid N, tryptophan and free amino acids than the standard cheese. The microstructure of both types of cheese was very similar, while the organoleptic properties were more acceptable in the UF cheese.

scholarly journals MONITORING THE GROWTH AND QUALITY OF JAPANESE GREEN TEA BY UAV IMAGERY

AGROFOR ◽  
2020 ◽  
Vol 5 (2) ◽  
Author(s):  
Ayako SEKIYAMA ◽  
Kiyohisa SATO ◽  
Sawahiko SHIMADA ◽  
Tomonori FUJIKAWA
Keyword(s):  
Amino Acids ◽  
Green Tea ◽  
Free Amino Acids ◽  
Free Amino ◽  
Vegetation Index ◽  
Chemical Component ◽  
Free Sugars ◽  
Optimal Harvest ◽  
Total Free Amino Acids ◽  
Tea Leaf

The optimal harvest season of Japanese green tea in Japan is judged by individual farmers based on their experiences. To confirm that optimal season, it requires a lot of efforts such as sampling of tea flushes by plucking, chemical component measuring by near-infrared spectroscopic analysis. Thus, an efficient method to determine the optimal season which can cover a wide area at once is considered highly helpful for farmers. This research measured normalized difference vegetation index (NDVI) of tea flushes by a multi-spectrum sensor mounted on an unmanned aerial vehicle. At the same time, chemical component of tea flushes was measured to compare with the result of NDVI. The result showed that the value of NDVI for the optimal harvest season of tea-leaf is 0.6 to 0.7. The result of chemical component measuring showed the increase of total free amino acids and reduction of total free sugars while tea-leaf ripens. Therefore, there was a positive relation between the value of NDVI, and total free amino acids and total free sugars. It indicates a high possibility to predict the optimal harvest season of tea flushes by NDVI.

scholarly journals Chemical Composition, Antioxidant and Antihyperglycemic Activities of the Wild Lactarius deliciosus from China

Molecules ◽  
2019 ◽  
Vol 24 (7) ◽  
pp. 1357 ◽  
Author(s):  
Zhou Xu ◽  
Liang Fu ◽  
Shiling Feng ◽  
Ming Yuan ◽  
Yan Huang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Chemical Composition ◽  
Free Amino Acids ◽  
Free Amino ◽  
Aqueous Extracts ◽  
Wild Mushroom ◽  
Lactarius Deliciosus ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

The wild mushroom Lactarius deliciosus from China was studied for the first time to obtain information about its chemical composition, antioxidant, and antihyperglycemic activities. Nutritional value, dietary fiber, fatty acids, metal elements, free sugars, free amino acids, organic acids, flavor 5′-nucleotides, and volatile aroma compounds were determined. Potential antioxidant and antihyperglycemic activities were also tested by investigating 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals scavenging activities, ferric ion reducing activity, as well as α-amylase and α-glucosidase inhibitory activities using ethanol and aqueous extracts. The results showed that L. deliciosus was a good wild mushroom with high protein, carbohydrate, and dietary fiber contents, while low in fat and calorie, extensive unsaturated fatty acids contents, with negligible health risks about harmful metal elements. Twenty kinds of free amino acids were detected with a total content 3389.45 mg per 100 g dw. Flavor 5′-nucleotides including 5′-CMP, 5′-UMP, 5′-IMP, and 5′-AMP were 929.85, 45.21, 311.75, and 14.49 mg per 100 g dw, respectively. Mannitol (7825.00 mg per 100 g dw) was the main free sugar, and quininic acid (729.84 mg per 100 g dw) was the main organic acid. Twenty-five kinds of volatile aroma compounds were identified, acids (84.23%) were the most abundant compounds based on content, while aldehydes (15 of 25) were the most abundant compounds based on variety. In addition, both ethanol and aqueous extracts from L. deliciosus exhibited excellent antioxidant activity. While in antihyperglycemic activity tests, only ethanol extracts showed inhibitory effects on α-amylase and α-glucosidase.

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