Table 2 Free amino acids (n = 7) in oysters, eliciting umami taste (Asp, Glu) and sweet taste (Ser, Gly, Thr, Ala, Pro) and Sum of FAA (n = 17). Values listed are in mg/100 g or mg/100 mL ± standard deviation.
From: Umami synergy as the scientific principle behind taste-pairing champagne and oysters
Oyster | Free amino acids | Water | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|
Glu | Asp | Pro | Gly | Ala | Thr | Ser | Sum* | % | mL | |
Solid | ||||||||||
European oyster (Ostrea edulis) | 256.6 | 206.1 | 31.3 | 70.1 | 2830.1 | n.d | 16.8 | 4229.0 | 75.5 | |
± 13.3 | ± 18.7 | ± 25.8 | ± 70.8 | ± 41.3 | – | – | ||||
Pacific oyster (Crassostrea gigas) | 160.1 | 55.3 | 65.5 | 157.4 | 2506.6 | 49.6 | 13.8 | 3444.8 | 80.4 | |
± 2.3 | ± 9.0 | ± 17.3 | ± 1.0 | ± 32.5 | ± 2.0 | ± 3.2 | ||||
Liquid | ||||||||||
European oyster (Ostrea edulis) | 14.4 | 15.4 | n.d | 12.4 | 167.9 | 2.2 | 0.7 | 259.2 | 12.0 | |
± 0.5 | ± 1.3 | – | ± 0.3 | ± 3.7 | ± 0.1 | ± 0.1 | ||||
Pacific oyster (Crassostrea gigas) | 2.2 | 2.3 | n.d | 5.0 | 50.6 | 0.7 | n.d | 73.1 | 58.5 | |
± 0.2 | ± 0.7 | – | ± 0.3 | ± 2.5 | ± 0.1 | – | ||||
