ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The total and free amino acids of authentic vanilla extracts of Madagascar, Tahiti, Comores, Mexican and Java beans were determined by GLC. Ten samples of single strength Madagascar vanilla extracts gave free amino acids with a mean value, standard deviation and coefficient of variation of 73.3 ppm, 19.88 ppm, and 27.12%, respectively; this compares to the total amino acids with a mean value, standard deviation, and coefficient of variation of 295.71 ppm, 31.10 ppm, and 10.52%, respectively. The ratio of free amino acids to total amino acids for Madagascar single strength vanilla extracts gave a mean, standard deviation, and a coefficient of variation of 0.25, 0.64 and 2.58%, respectively. In addition, the vanillin, nitrogen, phosphate, and potassium were determined by spectrophotometric procedures for the above mentioned beans.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1977.tb08430.x
