Distinguishing glutamic acid in foodstuffs and monosodium glutamate used as seasoning by stable carbon and nitrogen isotope ratios

Recently, a number of consumers have begun to appreciate more natural ingredients and have become less willing to consume monosodium glutamate (MSG) as a seasoning. By measuring stable isotope ratios (δ(13)C and δ(15)N) of glutamic acid contained in foodstuffs and MSG used as seasoning, we attempted...

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Détails bibliographiques
Publié dans:Heliyon
Auteurs principaux: Kobayashi, Kazuhiro, Tanaka, Masaharu, Tanabe, Soichi, Yatsukawa, Yoichi, Tanaka, Mitsuru, Suzuki, Takuya
Format: Artigo
Langue:Inglês
Publié: Elsevier 2018
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Article
Accès en ligne:https://ncbi.nlm.nih.gov/pmc/articles/PMC6148710/
https://ncbi.nlm.nih.gov/pubmed/30255161
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2018.e00800
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