Table 1 Mean values (\(\stackrel{-}{\mathrm{x}}\)) of free amino acids (n = 17) in champagnes (n = 17) and sparkling wine (n = 1) in mg/100 mL based on a sample triplicate (n = 3) ± standard deviation (σ).

From: Umami synergy as the scientific principle behind taste-pairing champagne and oysters

Champagne

Ref

 

Umami

Sweet

Bitter

Neutral

Glu

Asp

Pro

Gly

Ala

Thr

Ser

His

Arg

Val

Met

Trp

Phe

Ile

Leu

Lys

Tyr

Sum

AR Lenoble. Chonilly. Blancs de blancs. MAG 14, Grand cru. Non-vintage

C01

\(\stackrel{-}{\mathrm{x}}\)

7.5

4.7

46.5

2.7

15.2

2.7

3.5

0.7

4.8

1.9

0.7

n.d

2.9

1.0

3.6

5.3

1.8

106

σ

± 0.1

± 0.1

± 2.5

± 0.1

± 0.3

± 0.1

± 0.1

± 0.1

± 0.1

± 0.0

± 0.0

–

± 0.1

± 0.0

± 0.1

± 0.1

± 0.0

 

Duval-Leroy 2000. Femme de Champagne. Vintage 2000

C02

\(\stackrel{-}{\mathrm{x}}\)

7.3

3.2

30.0

4.0

18.4

n.d

3.2

0.6

5.8

n.d

6.5

n.d

3.8

0.3

5.0

8.7

n.d

97

σ

± 0.2

± 2.6

± 1.9

± 0.1

± 0.4

–

± 0.1

± 0.0

± 0.2

–

± 0.6

–

± 0.4

± 0.2

± 0.2

± 0.0

–

 

Guy Charlemagne. Blanc de Blancs. Grand Cru. Extra brut. Vintage 2008

C03

\(\stackrel{-}{\mathrm{x}}\)

7.0

6.1

30.0

3.0

16.3

n.d

3.9

0.6

13.4

0.0

1.9

n.d

1.9

0.0

3.7

5.9

1.5

95

σ

± 0.1

± 0.3

± 7.5

± 0.2

± 0.8

–

± 2.3

± 0.2

± 0.5

± –

± 1.2

–

± 0.4

–

± 0.4

± 0.7

± 0.2

 

Tattinger. Millésimé Récolte 2000. Brut. Vintage 2000

C04

\(\stackrel{-}{\mathrm{x}}\)

7.0

10.6

26.9

3.7

12.8

n.d

3.5

1.2

14.8

2.1

2.2

n.d

3.7

0.5

5.6

9.1

1.8

106

σ

± 0.1

± 0.8

± 2.8

± 0.1

± 0.2

–

± 0.1

± 0.7

± 0.2

± 0.0

± 0.2

–

± 0.1

± 0.0

± 0.0

± 0.1

± 0.0

 

Duval-Leroy. Femme. Grand Cru. Brut. Non-vintage

C05

\(\stackrel{-}{\mathrm{x}}\)

5.6

1.9

33.9

2.9

8.8

n.d

1.6

n.d

2.7

n.d

5.7

n.d

1.1

n.d

3.3

6.2

n.d

74

σ

± 0.4

± 0.2

± 2.8

± 1.7

± 0.7

–

± 0.2

–

± 0.2

–

± 0.4

–

± 0.2

–

± 0.3

± 0.5

–

 

Duval-Leroy. Rosé Prestige. Brut. Non-Vintage

C06

\(\stackrel{-}{\mathrm{x}}\)

4.3

3.1

50.7

2.2

8.2

0.8

1.3

0.6

4.5

1.5

0.3

n.d

1.9

0.6

2.8

4.3

1.0

88

σ

± 0.3

± 0.6

± 14.1

± 0.1

± 0.2

± 0.0

± 0.0

± 0.0

± 0.4

± 0.0

± 0.1

–

± 0.4

± 0.1

± 0.1

± 0.1

± 0.6

 

Clement Perseval. Rosé. Non-vintage. Extra brut. France

C07

\(\stackrel{-}{\mathrm{x}}\)

4.3

2.2

24.0

1.5

6.9

0.3

2.2

n.d

2.9

0.4

n.d

n.d

1.1

n.d

2.3

3.8

0.5

52

σ

± 1.8

± 0.9

± 14.1

± 0.2

± 0.3

± 0.2

± 0.2

–

± 2.6

± 0.1

–

–

± 0.0

–

± 0.0

± 0.1

± 0.3

 

Jacquesson 738. Extra brut. Non-vintage

C08

\(\stackrel{-}{\mathrm{x}}\)

4.0

3.0

26.6

2.1

6.5

n.d

1.4

0.5

5.1

n.d

2.7

n.d

1.1

n.d

2.7

4.5

n.d

60

σ

± 0.3

± 0.4

± 2.7

± 0.3

± 3.8

–

± 0.3

± 0.3

± 0.8

–

± 2.2

–

± 0.4

–

± 0.5

± 0.4

–

 

Legras & Haas. Chonilly. Blancs de blancs. Vintage 2011

C09

\(\stackrel{-}{\mathrm{x}}\)

3.9

5.6

31.8

1.9

4.4

1.0

1.5

1.3

2.0

1.6

0.5

n.d

2.8

1.0

4.0

5.6

2.1

71

σ

± 0.1

± 0.1

± 0.8

± 0.1

± 0.1

± 0.0

± 0.0

± 0.0

± 0.0

± 0.0

± 0.0

-

± 0.0

± 0.0

± 0.0

± 0.1

± 0.0

 

Duval-Leroy. Brut. Non-vintage

C10

\(\stackrel{-}{\mathrm{x}}\)

3.8

2.6

33.9

2.9

10.4

n.d

1.8

n.d

1.5

n.d

5.1

n.d

1.4

n.d

3.1

6.0

n.d

72

σ

± 0.4

± 0.3

± 4.0

± 0.2

± 0.9

–

± 0.3

–

± 0.1

–

± 0.5

–

± 0.9

–

± 0.3

± 0.6

–

 

Lanson. Black Label. Brut. Non-vintage

C11

\(\stackrel{-}{\mathrm{x}}\)

3.7

3.4

20.7

2.3

7.5

n.d

1.6

0.6

14.5

0.4

n.d

n.d

1.0

n.d

2.2

4.4

n.d

62

σ

± 0.2

± 0.3

± 0.4

± 0.1

± 0.4

–

± 0.1

± 0.4

± 0.6

± 0.2

–

–

± 0.1

–

± 0.1

± 0.1

–

 

Duval-Leroy. Fleur de Champagne. Premier cru. Brut. Non-vintage

C12

\(\stackrel{-}{\mathrm{x}}\)

3.7

2.7

26.3

2.4

9.8

n.d

1.5

n.d

4.4

n.d

7.0

n.d

1.7

n.d

2.3

4.6

n.d

67

σ

± 0.2

± 1.6

± 1.1

± 0.1

± 0.3

–

± 0.1

–

± 0.1

–

± 0.4

–

± 0.3

–

± 0.0

± 0.1

–

 

Paul Déthune. Brut. Non-vintage

C13

\(\stackrel{-}{\mathrm{x}}\)

2.4

1.8

16.3

1.4

3.2

n.d

0.7

n.d

6.8

n.d

2.6

n.d

0.7

n.d

1.8

3.4

n.d

41

σ

± 0.1

± 0.1

± 0.2

± 0.1

± 0.2

–

± 0.0

–

± 0.3

–

± 1.5

–

± 0.4

–

± 0.3

± 0.1

–

 

Déthune. Grand Cru. Brut. Vintage 2008

C14

\(\stackrel{-}{\mathrm{x}}\)

2.2

3.8

18.6

1.8

3.7

n.d

1.0

n.d

4.6

n.d

3.5

n.d

1.1

n.d

2.5

4.1

0.6

48

σ

± 0.2

± 0.5

± 2.3

± 0.2

± 0.4

–

± 0.1

–

± 0.5

–

± 2.0

–

± 0.3

–

± 0.4

± 0.5

± 0.3

 

Savart. Accomplie. Extra brut. Non-vintage

C15

\(\stackrel{-}{\mathrm{x}}\)

1.8

1.6

18.2

1.5

2.6

n.d

0.6

n.d

4.1

n.d

1.0

n.d

0.7

n.d

1.2

3.5

n.d

37

σ

± 0.3

± 0.3

± 1.3

± 0.1

± 0.3

–

± 0.1

–

± 0.4

–

± 0.6

–

± 0.4

–

± 0.2

± 0.4

–

 

Pascal Mazet. Chigny les Roses. Brut. Vintage 2006

C16

\(\stackrel{-}{\mathrm{x}}\)

1.7

1.4

16.9

1.5

2.9

n.d

0.6

n.d

0.7

n.d

1.9

n.d

0.5

n.d

1.8

3.4

n.d

33

σ

± 0.1

± 0.2

± 0.8

± 0.0

± 0.0

–

± 0.4

–

± 0.1

–

± 0.8

–

± 0.3

–

± 0.2

± 0.1

–

 

Duval-Leroy. Demi-sec. Non-vintage

C17

\(\stackrel{-}{\mathrm{x}}\)

1.4

2.0

29.0

2.0

5.4

n.d

1.0

n.d

6.1

n.d

3.6

n.d

2.1

n.d

2.6

5.2

n.d

60

σ

± 0.0

± 0.1

± 1.1

± 0.0

± 0.1

–

± 0.1

–

± 0.2

–

± 0.6

–

± 1.3

–

± 0.1

± 0.1

–

 

Savart. Xpression. Nature. Vintage 2012

C18

\(\stackrel{-}{\mathrm{x}}\)

n.d

n.d

15.0

1.1

0.9

n.d

n.d

n.d

1.4

n.d

1.2

n.d

n.d

n.d

n.d

1.7

n.d

21

σ

–

–

± 0.8

± 0.1

± 0.0

–

–

–

± 0.1

–

± 0.5

–

–

–

–

± 0.0

–

 

Verdi (reference sample)

W01

\(\stackrel{-}{\mathrm{x}}\)

n.d

n.d

27.8

n.d

1.0

1.6

n.d

n.d

1.4

n.d

4.7

n.d

n.d

n.d

n.d

1.5

n.d

38

σ

–

–

± 2.4

–

± 0.1

± 0.1

–

–

± 0.1

–

± 0.7

–

–

–

–

± 0.1

–

 
  1. The samples are listed according to descending concentration of glutamic acid (Glu). All listed beverages are genuine French champagnes, unless other county of origin is stated. Sum denotes sum of mean of all FAA. n.d. = not detected, i.e. < limit of detection (LoD) ≤ 1 μM.
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