Characterization of the taste compounds in 20 pungent spices by high-performance liquid chromatography
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DOI: 10.1007/s11694-020-00768-8
Abstract: High-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)… read more here.
Keywords: taste; taste compounds; liquid chromatography; high performance ... See more keywords