Research Article
Effects of a Novel Convection Heated Roasting Method on Aroma and Umami Taste Components of Vegetable- and Meat-Based Extracts
Table 3
Comparison of amino acid composition of roasted and nonroasted raw materials.
| | (a) Vegetables | | | Onion extract | Garlic extract | Green onion extract | | Nonroasting (mg/100 g) | Roasting (mg/100 g) | Rate of increase (%) | Nonroasting (mg/100 g) | Roasting (mg/100 g) | Rate of increase (%) | Nonroasting (mg/100 g) | Roasting (mg/100 g) | Rate of increase (%) |
| | Glutamine | 4.0a | 8.9 | 221 | 0.8 | 1.4 | 181 | 2.0 | 4.3 | 216 | | Glutamic acid | 0.8 | 1.5 | 194 | 2.4 | 2.9 | 118 | 0.8 | 1.8 | 225 | | Glycine | 0.1 | 0.3 | 231 | 0.2 | 0.2 | 138 | 0.2 | 0.2 | 134 | | Leucine | 0.8 | 1.7 | 222 | ND | ND | — | 0.2 | 0.3 | 168 | | Lysine | 1.3 | 2.7 | 204 | 1.8 | 3.6 | 197 | 0.5 | 0.7 | 153 | | Methionine | NDb | 0.1 | — | ND | ND | — | ND | ND | — | | Valine | 0.5 | 1.1 | 238 | 0.4 | 0.5 | 136 | 0.3 | 0.7 | 248 | | Serine | 0.4 | 1.3 | 310 | 1.4 | 2.1 | 147 | 1.3 | 2.5 | 191 | | Cysteine | ND | ND | — | 0.4 | 0.9 | 222 | ND | ND | — | | Arginine | 3.4 | 7.1 | 210 | 15.1 | 30.7 | 204 | 0.5 | 1.0 | 214 | | Asparagine | 2.1 | 4.7 | 223 | 1.7 | 2.1 | 128 | 1.6 | 2.6 | 163 | | Aspartic acid | 0.6 | 1.8 | 278 | 0.2 | 0.5 | 274 | 0.6 | 1.1 | 204 | | Alanine | 0.5 | 0.8 | 183 | 1.5 | 2.0 | 136 | 1.4 | 2.8 | 199 | | Isoleucine | 0.3 | 0.7 | 234 | 0.1 | 0.4 | 293 | 0.1 | 0.1 | 175 | | Threonine | 0.3 | 1.0 | 279 | 0.4 | 0.6 | 168 | 0.2 | 0.5 | 193 | | Tryptophan | 0.3 | 0.8 | 283 | 0.3 | 0.6 | 233 | 0.1 | 0.3 | 509 | | Tyrosine | 0.6 | 1.5 | 268 | 1.5 | 3.0 | 202 | 0.4 | 1.0 | 270 | | Phenylalanine | 0.5 | 0.9 | 163 | ND | ND | — | 0.2 | 0.4 | 190 | | Proline | 0.2 | 0.6 | 320 | 1.5 | 2.4 | 159 | 4.8 | 5.0 | 104 | | Histidine | 0.6 | 1.5 | 249 | 1.4 | 2.8 | 191 | 0.1 | 0.2 | 172 | | Total free amino acids | 17.3 | 38.9 | 225 | 31.0 | 56.7 | 183 | 15.2 | 25.7 | 169 |
| | (b) Meats | | | Beef bone extract | Pork bone extract | Beef brisket extract | | Nonroasting (mg/100 g) | Roasting (mg/100 g) | Rate of increase (%) | Nonroasting (mg/100 g) | Roasting (mg/100 g) | Rate of increase (%) | Nonroasting (mg/100 g) | Roasting (mg/100 g) | Rate of increase (%) |
| | Glutamine | ND | ND | — | 0.3 | 0.2 | 70 | 0.3 | 0.3 | 92 | | Glutamic acid | 0.1 | 0.2 | 122 | 0.2 | 0.2 | 83 | 0.2 | 0.1 | 77 | | Glycine | 0.1 | ND | 61 | ND | 0.3 | — | 0.7 | 0.6 | 86 | | Leucine | 0.1 | 0.1 | 87 | 0.7 | 0.7 | 99 | 1.4 | 1.2 | 87 | | Lysine | 0.2 | ND | 0 | 0.5 | 0.8 | 145 | 1.6 | 1.3 | 86 | | Methionine | 1.4 | 1.6 | 113 | 2.6 | 1.9 | 75 | 3.4 | 4.3 | 124 | | Valine | 0.2 | 0.3 | 172 | 0.1 | 0.1 | 98 | 0.4 | 0.4 | 96 | | Serine | 0.1 | 0.1 | 138 | ND | 0.5 | — | 1.3 | 1.1 | 83 | | Cysteine | ND | ND | — | ND | ND | — | ND | ND | — | | Arginine | 1.7 | 1.6 | 93 | 10.5 | 10.6 | 101 | 35.2 | 42.9 | 122 | | Asparagine | ND | ND | — | ND | ND | — | 0.5 | 0.4 | 90 | | Aspartic acid | ND | ND | — | ND | ND | — | ND | ND | — | | Alanine | 0.4 | 0.3 | 95 | 3.2 | 3.6 | 113 | 3.7 | 0.0 | 0 | | Isoleucine | 0.1 | ND | 0 | N | 0.4 | — | 0.4 | 0.4 | 93 | | Threonine | ND | ND | — | 0.2 | 0.1 | 49 | 0.2 | 0.2 | 94 | | Tryptophan | ND | ND | — | 0.5 | 0.4 | 78 | 0.1 | 0.1 | 80 | | Tyrosine | ND | ND | — | 0.3 | 0.2 | 80 | 0.1 | 0.7 | 594 | | Phenylalanine | ND | ND | — | 0.3 | 0.5 | 156 | 1.0 | 0.8 | 86 | | Proline | 0.5 | 0.4 | 83 | 0.9 | 0.8 | 83 | 0.6 | 0.6 | 103 | | Histidine | 0.8 | 1.1 | 150 | 5.2 | 5.5 | 106 | 4.5 | 4.8 | 106 | | Total free amino acids | 5.8 | 5.8 | 102 | 25.3 | 26.6 | 105 | 55.5 | 60.2 | 109 |
| | | Beef tendon extract | Chicken feet extract | Chicken breast extract | | Nonroasting (mg/100 g) | Roasting (mg/100 g) | Rate of increase (%) | Nonroasting (mg/100 g) | Roasting (mg/100 g) | Rate of increase (%) | Nonroasting (mg/100 g) | Roasting (mg/100 g) | Rate of increase (%) |
| | Glutamine | 0.1 | 0.1 | 112 | 0.3 | 0.3 | 98 | 1.0 | 1.1 | 109 | | Glutamic acid | 0.2 | 0.2 | 87 | 0.2 | 0.2 | 115 | 0.1 | 0.2 | 163 | | Glycine | 0.2 | 0.2 | 118 | 0.6 | ND | 0 | 1.1 | 1.3 | 115 | | Leucine | 0.2 | 0.3 | 189 | 0.8 | 1.0 | 129 | 1.6 | 2.4 | 152 | | Lysine | 0.3 | 0.4 | 109 | 2.3 | 0.2 | 9 | 3.0 | 3.8 | 126 | | Methionine | 2.5 | 4.4 | 178 | 2.6 | 4.3 | 168 | 4.5 | 5.0 | 112 | | Valine | 0.5 | 0.6 | 129 | 0.3 | 0.3 | 110 | 0.6 | 0.8 | 142 | | Serine | 0.2 | 0.4 | 184 | 0.3 | 0.0 | 0 | 2.1 | 3.6 | 173 | | Cysteine | ND | ND | — | 0.1 | 0.0 | 0 | 0.0 | 0.0 | — | | Arginine | 5.7 | 7.0 | 123 | 6.8 | 6.0 | 88 | 41.6 | 54.3 | 130 | | Asparagine | ND | 0.1 | — | ND | ND | — | 0.5 | 0.8 | 155 | | Aspartic acid | ND | ND | — | ND | ND | — | ND | ND | — | | Alanine | 1.5 | 2.6 | 177 | 3.6 | 4.1 | 112 | 14.2 | 14.4 | 101 | | Isoleucine | 0.1 | 0.2 | 232 | 0.5 | 0.6 | 115 | 0.3 | 0.2 | 78 | | Threonine | ND | 0.1 | — | 0.1 | 0.2 | 224 | 0.2 | 0.2 | 148 | | Tryptophan | ND | 0.4 | — | 0.2 | ND | 14 | 0.2 | 0.2 | 119 | | Tyrosine | ND | 0.2 | — | 0.6 | 0.8 | 134 | 1.1 | 0.1 | 9 | | Phenylalanine | 0.2 | 0.2 | 148 | 0.4 | 0.7 | 183 | 1.1 | 1.8 | 161 | | Proline | 0.8 | 0.4 | 50 | 1.8 | 1.4 | 76 | 1.6 | 1.4 | 87 | | Histidine | 2.2 | 2.8 | 126 | 7.6 | 8.8 | 117 | 7.9 | 10.4 | 132 | | Total free amino acids | 14.6 | 20.6 | 141 | 29.1 | 29.0 | 100 | 82.8 | 102.2 | 123 |
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aThe values are mean ± S.D. of three replications. bND : Not detected or low intensity under limit of detection.
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