Decomposition of the Flavor Enhancers, Monosodium Glutamate, lnosine-5'-Monophosphate and Guanosine-5'-Monophosphate during Canning |
| |
| Authors: | THANH T NGUYEN PETER SPORNS |
| |
| Affiliation: | Authors Nguyen and Sporns are affiliated with the Dept. of Food Science, Univ. of Alberta, Edmonton, Alberta, Canada T6G 2P5. |
| |
| Abstract: | Monosodium glutamate (MSG) was found to be very stable to canning conditions. Both flavor nucleotides inosine-5'-monophosphate (IMP) and guanosine-5'-monophosphate (GMP) were lost through hydrolysis, up to 50% or more, depending on the canning conditions. IMP was more stable than GMP with increased hydrolysis for both compounds occurring at lower pH and longer canning time. The loss of IMP and GMP was shown to go via phosphate hydrolysis to the corresponding nucleosides, inosine and guanosine, followed by base hydrolysis of the nucleosides to hypoxanthine and guanine. |
| |
| Keywords: | |
|
|
