Skip to main content

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.