Keywords
food flavor enhancers, sodíum íncsínate and sodium guanilate in glutamate
flavor enhancers in foods
flavor enhancers in foods
How to Cite
1.
Lara WH, Yabyku HY. Spectrophotometric determination of sodium inosinate and sodium guanilate in food flavor enhancers. Rev Inst Adolfo Lutz [Internet]. 1977 Dec. 30 [cited 2024 Jul. 22];37(1-2):37-45. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/37098
Abstract
A símple and rapid method for anaIytical control of mixtures
containing 5' ribonucleotides in food fI avo r enhancers is presented. This method is
based upon differences in absorption in the ultraviolet region that these substances
show, A series of sarnples prepared with concentrations usually employed in food
fIavor enhancers yelded spectra showing the usefulness of the methcd proposed.
References
1. :SOCK, R.M. & LING, N.S. - Ultraviolet absorptíon spectra of adenosine-õ' tríphosphate
and related 5' rfbonuclco tídes,
Archll Biochem, Bioph1l8., 62: 253-64 '1956. 44
2. CERLETTI, P. - Separatian of inosine and adenosíne polyphosphata nucleotides by
paper chromatography. Anal. Abstr., 8; 2017, 1961.
3. HASHIDA, W.; MOURI, T. & SHIGA, I. - Aplícatíon of 5 ribonucleoÚdes to eanned sea-foods. Fd 'I'eohmol. (London );
22 (11): 102-7, 1968.
4 KUNINAKA., A.; KIBI, M. & SAKAGUCRI, K. - History & development of flavor nucleotides. Fd. Teelvnol, (London), 18 (3): 29-35, 1964.
5. KURTZMAN, C.H. & SJOSTRON, L.B. The flavor-modifyíng properties of disodíum
inoslnate, Fd Technol. (London);
18 (9): 221-3, 1964.
6. MACY, R.L., Jr. & BAILEY, M.E. - Modified method for rapíd determinatlon of individual mononucleotídes, Fd. Technol. (London), 20 (3): 114-6, 1966.
7. PICKETT, J.A. - Eatimation of nucleotídes in beers and their effect on flavor, Anal. Ab8tr., 27: 1020, 1974.
8. SHIMAZONO, H. - Distrlbution of 5'ribonucleotídes in foods and their application to foods. Fd. Teoh/nol. (London), 18(3): 36-45, 1964.
9. SRUTO, K.; MATSUO, K. & TSUBOI, M. - Bapíd analysis of 5' -ínosinic acíd (inosine 5' -phospha te and 5' -guanylie acid (guanosine 5' phosphate ) in their
mixture by mean of a bromína tion
reactíon. Anal. Abstr., 14: 7700, 1967.
10. SJOSTRON, L.B. & CROCKER, E.C. - The role of monosodíum glutaIllate in the seasoning of certaín vegetables. Fd Technol, (London), 2(4): 317-21, 1948.
11. STIER, E.F.; SAWYER, F.M. &; FERGENSON, P.E. - A comparison of methodology used in determining the flavor effect of 5' -ribonucleotides on processed foods. Fd. Techmol. (London),
21 (12): 83-6, 1967.
12. WAGNER, J.R.; TITUS, D.S. & SCHADE, J.E. - New opportunities for flavor modífíeatíon. Fd. Technol, (London), 17(6): 52-7, 1963.
and related 5' rfbonuclco tídes,
Archll Biochem, Bioph1l8., 62: 253-64 '1956. 44
2. CERLETTI, P. - Separatian of inosine and adenosíne polyphosphata nucleotides by
paper chromatography. Anal. Abstr., 8; 2017, 1961.
3. HASHIDA, W.; MOURI, T. & SHIGA, I. - Aplícatíon of 5 ribonucleoÚdes to eanned sea-foods. Fd 'I'eohmol. (London );
22 (11): 102-7, 1968.
4 KUNINAKA., A.; KIBI, M. & SAKAGUCRI, K. - History & development of flavor nucleotides. Fd. Teelvnol, (London), 18 (3): 29-35, 1964.
5. KURTZMAN, C.H. & SJOSTRON, L.B. The flavor-modifyíng properties of disodíum
inoslnate, Fd Technol. (London);
18 (9): 221-3, 1964.
6. MACY, R.L., Jr. & BAILEY, M.E. - Modified method for rapíd determinatlon of individual mononucleotídes, Fd. Technol. (London), 20 (3): 114-6, 1966.
7. PICKETT, J.A. - Eatimation of nucleotídes in beers and their effect on flavor, Anal. Ab8tr., 27: 1020, 1974.
8. SHIMAZONO, H. - Distrlbution of 5'ribonucleotídes in foods and their application to foods. Fd. Teoh/nol. (London), 18(3): 36-45, 1964.
9. SRUTO, K.; MATSUO, K. & TSUBOI, M. - Bapíd analysis of 5' -ínosinic acíd (inosine 5' -phospha te and 5' -guanylie acid (guanosine 5' phosphate ) in their
mixture by mean of a bromína tion
reactíon. Anal. Abstr., 14: 7700, 1967.
10. SJOSTRON, L.B. & CROCKER, E.C. - The role of monosodíum glutaIllate in the seasoning of certaín vegetables. Fd Technol, (London), 2(4): 317-21, 1948.
11. STIER, E.F.; SAWYER, F.M. &; FERGENSON, P.E. - A comparison of methodology used in determining the flavor effect of 5' -ribonucleotides on processed foods. Fd. Techmol. (London),
21 (12): 83-6, 1967.
12. WAGNER, J.R.; TITUS, D.S. & SCHADE, J.E. - New opportunities for flavor modífíeatíon. Fd. Technol, (London), 17(6): 52-7, 1963.
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright (c) 1977 Instituto Adolfo Lutz Journal
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