Effects of a Novel Convection Heated Roasting Method on Aroma and Umami Taste Components of Vegetable- and Meat-Based Extracts
Table 4
Comparison of nucleotide (guanosine monophosphate and inosine monophosphate (GMP and IMP)) composition data of roasted and nonroasted meat raw materials.
Beef bone extract
Pork bone extract
Beef brisket extract
Beef tendon 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 (%)
Nonroasting (mg/100 g)
Roasting (mg/100 g)
Rate of increase (%)
GMP
0.013a
0.019
149
0.013
0.365
2747
0.630
1.299
206
0.007
0.059
794
IMP
0.001
0.001
100
0.001
0.348
46087
4.964
10.712
216
0.018
0.261
1467
Total nucleotides
0.014
0.020
146
0.014
0.713
5076
5.594
12.011
215
0.025
0.320
1270
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 (%)
GMP
0.007
0.021
279
1.043
1.102
111
IMP
0.001
0.001
100
6.256
6.906
111
Total nucleotides
0.008
0.022
263
7.299
8.008
111
aThe values are mean ± S.D. of three replications.bND: not detected or low intensity under limit of detection.
