Table 3 Free nucleotides (n = 5) in oysters in units of mg/100 g in the solid part (whole body) and in units of mg/100 mL in the liquid part (free flowing water part) ± standard deviation (σ) based on a sample triplicate.
From: Umami synergy as the scientific principle behind taste-pairing champagne and oysters
Oyster | Nucleotides | ||||
|---|---|---|---|---|---|
IMP | GMP | XMP | AMP | UMP | |
Solid | |||||
European oyster (Ostrea edulis) | 30.4 | 17.6 | n.d | 94.0 | 123.7 |
± 2.7 | ± 1.8 | – | ± 9.3 | ± 9.7 | |
Pacific oyster (Crassostrea gigas) | 15.1 | 9.2 | n.d | 42.4 | 89.4 |
± 1.2 | ± 0.6 | – | ± 2.9 | ± 14.3 | |
Liquid | |||||
European oyster (Ostrea edulis) | 6.9 | n.d | n.d | n.d | 9.8 |
± 0.7 | – | – | – | ± 0.5 | |
Pacific oyster (Crassostrea gigas) | n.d | n.d | n.d | n.d | n.d |
– | – | – | – | – | |
