Quality evaluation of seasoning extracts on the basis of their beta-buffer capacity and amino acid composition

Abstract

Several seasoning extracts prepared from yeast and animal materials were evaluated on the basis of their β-buffer capacity and free amino acid composition instead of conventional quality indices, i.e. total nitrogen, salt, and moisture content. There was a proportional relationship between sample concentration and its β-buffer capacity. Comparison of β-buffer capacities among commercially available seasoning extracts, their deproteinized samples, and reconstructed amino acid solutions on the basis of their analytical data led us the following conclustions. Area size and maximum pH of each peak shown in a β-buffer curve suggested the degree of acid hydrolysis, major amino acid, and extent of fullness and extention in taste given by several oligopeptides and water soluble proteins. These findings suggest that β-buffer capacity reflects the chemical composition of electrolytes and the taste quality of the extract.