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Table 3 Contents of free amino acids and 5′-nucleotide in chicken consomme

From: Effect of a kokumi peptide, γ-glutamyl-valyl-glycine, on the sensory characteristics of chicken consommé

Component

Content (mg/dl)

Amino acids

Taurine

74.9

Aspartic acid

17.5

Threonine

27.5

Serine

20.3

Glutamic acid

51.1

Glycine

15.8

Alanine

23.6

Valine

10.2

Methionine

4.7

Isoleucine

7.0

Leucine

12.4

Tyrosine

9.9

Phenylalanine

8.0

Lysine

17.0

Histidine

6.6

Arginine

23.7

Hydroxyproline

2.5

Proline

10.0

5′-Nucleotide

5′-IMP

21.3

5′-GMP

N.D.

  1. N.D. not detected.
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