Stanovení volných aminokyselin v pivech: srovnání českých a zahraničních značek

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F08%3A00021102" target="_blank" >RIV/60461373:22330/08:00021102 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Determination of free amino acids in beers: A comparison of Czech and foreign brands

Popis výsledku v původním jazyce

The content of 16 free amino acids in 35 beers commercially available in Czech Republic was measured using high-performance liquid chromatography method with pre-column derivatization by AccQ- Tag agent and separation in reverse phase column followed byfluorescent detection. Content of proline, which was the amino acid most commonly found, varied in range from 40 to 250mg/L. Czech beers were characterized by a significantly higher amino acid content in comparison to imported global brands (450.41 vs. 257.53 mg/L). Among individual amino acids, nine amino acids were significantly more concentrated in the Czech beer brands than in the studied foreign brands, and those amino acids were from three distinctive taste groups: bitter tasting amino acid (isoleucine, leucine, lysine, phenylalanine and histidine), bitter sweet amino acids (valine and proline) and salty-umami amino acids (glutamic acid and aspartic acid).

Název v anglickém jazyce

Determination of free amino acids in beers: A comparison of Czech and foreign brands

Popis výsledku anglicky

The content of 16 free amino acids in 35 beers commercially available in Czech Republic was measured using high-performance liquid chromatography method with pre-column derivatization by AccQ- Tag agent and separation in reverse phase column followed byfluorescent detection. Content of proline, which was the amino acid most commonly found, varied in range from 40 to 250mg/L. Czech beers were characterized by a significantly higher amino acid content in comparison to imported global brands (450.41 vs. 257.53 mg/L). Among individual amino acids, nine amino acids were significantly more concentrated in the Czech beer brands than in the studied foreign brands, and those amino acids were from three distinctive taste groups: bitter tasting amino acid (isoleucine, leucine, lysine, phenylalanine and histidine), bitter sweet amino acids (valine and proline) and salty-umami amino acids (glutamic acid and aspartic acid).

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EI - Biotechnologie a bionika

OECD FORD obor

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Projekt

<a href="/cs/project/1M0570" target="_blank" >1M0570: Výzkumné centrum pro studium obsahových látek ječmene a chmele</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2008

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food Composition and Analysis

ISSN

0889-1575

e-ISSN

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Svazek periodika

21

Číslo periodika v rámci svazku

8

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

6

Strana od-do

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Kód UT WoS článku

000260070400022

EID výsledku v databázi Scopus

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