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Extraction and analysis of free amino acids and 5′-nucleotides, the key contributors to the umami taste of seaweed

Tanja Moerdijk-Poortvliet (Onderzoeker); Dylan de Jong (Onderzoeker); Roy Fremouw (Onderzoeker); Sandra de Reu (Onderzoeker); José de Winter (Onderzoeker); Klaas Timmermans (Onderzoeker); Geert Mol (Onderzoeker); Norbert Reuter (Onderzoeker); Goverdina Derksen (Onderzoeker)

Assessing the umami taste of seaweed on a chemical level can inform the use and selection of seaweed in European cuisine. Accordingly, we developed a method for the simultaneous extraction, separate clean-up and analysis of 21 free amino acids and 10 free nucleotides by reversed phase and mixed-mode …

2021-10-07Natuur & LandbouwArtikel

Free Amino Acids & 5’-Nucleotide content of Seaweeds

Roy Fremouw (Student); Tanja Moerdijk-Poortvliet (Begeleider); Goverdina Derksen (Begeleider)

In this study, various extraction methods were compared based on their ability to extract both free amino acids, and free 5’-monophosphate nucleotides from the seaweed Saccharina latissima. Based on the results, extraction at room temperature with Milli-Q over 24 hours was chosen as the method of choice, …

2018-06-21ICT & Media; …Bachelor

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Extraction and analysis of free amino acids and 5′-nucleotides, the key contributors to the umami taste of seaweed

Free Amino Acids & 5’-Nucleotide content of Seaweeds

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