Effects of a Novel Convection Heated Roasting Method on Aroma and Umami Taste Components of Vegetable- and Meat-Based Extracts
Table 5
Comparison of amino acid and nucleotide (guanosine monophosphate and inosine monophosphate (GMP, IMP)) composition of roasted and nonroasted mixed sauce products.
Key-based samples
Finished products
Nonroasting (mg/100 g)
Roasting (mg/100 g)
Rate of increase (%)
Nonroasting (mg/100 g)
Roasting (mg/100 g)
Rate of increase (%)
Average
SD
Average
SD
Average
SD
Average
SD
Glutamine
0.2a
0.4
NDb
0.0
−100.0
0.9
0.9
1.3
1.3
43.6
Glutamic acid
5.2
1.2
7.1
0.7
38.1
146.2
2.4
159.3
2.0
8.9
Glycine
3.3
0.1
3.1
0.4
−8.2
28.6
0.5
30.8
0.4
7.8
Leucine
0.1
0.2
0.9
0.1
855.2
82.4
1.1
89.0
1.6
8.0
Lysine
2.1
0.3
3.0
0.4
43.4
54.1
1.9
57.9
2.5
7.1
Methionine
ND
—
ND
—
—
15.4
0.2
16.9
0.2
9.5
Valine
1.8
0.6
2.7
1.0
51.1
53.9
0.7
58.9
0.9
9.2
Serine
ND
—
1.6
0.3
—
50.0
0.6
53.2
1.2
6.2
Cysteine
0.3
0.5
0.3
0.3
−11.9
1.3
1.7
0.3
0.1
−76.2
Arginine
10.1
2.0
7.7
1.6
−23.8
51.3
0.5
54.3
1.2
5.7
Asparagine
5.9
0.3
5.2
0.2
−12.0
27.8
0.4
28.7
0.3
3.2
Aspartic acid
ND
—
1.7
1.2
—
50.6
1.0
55.3
0.3
9.3
Alanine
13.0
0.3
14.9
1.1
15.2
119.0
1.7
128.2
2.0
7.7
Isoleucine
ND
—
ND
—
—
39.8
0.7
43.5
0.9
9.4
Threonine
0.3
0.4
1.2
0.6
261.3
34.6
0.5
37.7
0.5
9.0
Tryptophan
4.1
0.3
4.0
0.4
−2.1
15.8
0.4
7.6
7.8
−51.7
Tyrosine
ND
—
0.5
0.5
—
32.7
1.7
36.0
0.6
10.2
Phenylalanine
0.1
0.2
0.6
0.5
477.0
48.5
0.7
52.8
1.2
8.7
Proline
4.0
0.3
7.6
0.0
89.4
57.4
6.7
50.4
10.1
−12.3
Histidine
ND
—
0.6
1.0
—
10.0
1.0
11.7
0.3
17.5
Total free amino acids
50.5
0.4
62.6
3.0
24.1
920.4
11.3
973.6
7.3
5.8
GMP
10.6
0.5
11.2
0.5
5.9
1171.6
17.1
1177.9
6.4
0.5
IMP
34.0
1.7
27.3
0.7
−19.7
1643.6
23.7
1651.0
8.7
0.5
GMP + IMP
44.5
2.2
38.5
1.2
−13.8
2815.1
40.8
2828.9
15.1
1.0
aThe values are mean ± S.D. of three replications.bND: not detected or low intensity under limit of detection.
