Nonvolatile flavor components in Chinese quince fruits, Chaenomeles sinensis Koehne
1988
Chung, T.Y. | Cho, D.S. (Pusan National Univ., Pusan (Korea R.). Dept. of Food and Nutrition) | Song, J.C. (Univ. of Ulsan, Ulsan (Korea R.). Dept. of Food and Nutrition)
This study was performed to identify detailed informations on the nonvolatile flavor of chinese quince fruits, Chaenomeles sinensis Koehne. About 72% of the free amino acids were shown to be valine, asparagine, gamma-aminobutyric acid, aspartic acid and serine. Arginine, tryosine, methionine and tryptophan were not present. Glutamic acid and glutamine as a amino acid for peptides were the major components, whereas cysteic acid, methionine sulfone and tryptophan were not detected. The nucleotides attained were composed of cytosine, uridine-5'-monophosphate and cytidine-5'-monophosphate, and these were proved to be a very small quantity
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