Identification of Different Varieties of Oyster Juice Based on the Comparison of Free Amino Acids

Yuan Yuan Chen; Shun Sheng Chen; Wei Qiang Qiu; Qiao Lu Li

doi:10.4028/www.scientific.net/AMR.781-784.1534

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 781-784Identification of Different Varieties of Oyster...

Identification of Different Varieties of Oyster Juice Based on the Comparison of Free Amino Acids

Abstract:

To identify different varieties of oyster juice, a study was conducted to compare the free amino acids (FAAs) determined by automatic amino-acid analyzer in Southern oyster juice, Pacific oyster juice and Pearl oyster juice. In 18 amino acids, glutamic acids, glycine, alanine were considered to be the main flavor amino acids in oyster juice according to the method of Taste Activity Value (TAV). Serine, glycine, alanine, arginine, threonine and histidine proved to be the characteristic amino acids in three oyster juice with different Brix degrees. The standard characteristic amino acids content model chart was established, and it was worked as a characteristic index to identify different varieties of oyster juice. According to the result calculated by included angle cosine, the similarity between the characteristic amino acids content model chart of Southern oyster juice and that of a bottle of market oyster juice turned to be 0.9693.

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Periodical:

Advanced Materials Research (Volumes 781-784)

Pages:

1534-1539

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.781-784.1534

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Online since:

September 2013

Authors:

Yuan Yuan Chen, Shun Sheng Chen, Wei Qiang Qiu, Qiao Lu Li

Keywords:

Characteristic Amino Acids, Free Amino Acid, Identification, Oyster

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