Comparison of nonvolatile taste components in 18 strong fragrance spices

In order to investigate the taste compounds of 18 strong fragrance spices, high performance liquid chromatography was used to determine the content of free amino acids, nucleotides and organic acids. Cluster analysis was used to classify on the basis of similar data. The results showed that the cont...

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Bibliographic Details
Main Authors: Wen Duan, Yan Huang, Junfei Xiao, Yuyu Zhang, Huiying Zhang
Format: Article
Language:English
Published: Taylor & Francis Group 2020-01-01
Series:International Journal of Food Properties
Subjects:
Online Access:http://dx.doi.org/10.1080/10942912.2020.1720712