Guanosine monophosphate, glutamate

Guanosine monophosphate Glutamate-oxaloacetate transaminase (aspartate aminotransferase)... 

Salt is the best known taste enhancer for a variety of foods. Monosodium glutamate (MSG) and nucleotides, such as inosine monophosphate (IMP) and guanosine monophosphate (GMP), are known to enhance flavor and are recognia as the "umami taste" in Oriental cuisine. They have longer aftertastes than the "basic... 

Taste compounds and flavour enhancers are raw materials used in process flavourings and can also be added to the final product. Current examples are sodium and potassium salts, organic acids, monosodium glutamate (MSG) and the 5 -nucleotides 5 -inosine monophosphate (IMP) and 5 -guanosin monophosphate (GMP). 

FIGURE 28.3 Flow system for the simultaneous determination of MSG, GMP, and IMP. MSG, monosodium glutamate GMP, guanosine monophosphate, IMP, inosine monophosphate AC, acetate column BS, buffer solution D, detector PP, peristaltic pump qi, buffer solution flow rate (2.06 mL min 0 qi5 standard and sample solution flow rate (1.08 mL min 1) RC, reactor coil S, sample SS, standard solution SV, selection valve W, waste. (Reprinted from Talanta, 82, Acebal, C. C. et al.. Successive projections algorithm applied to spectral data for the simultaneous determination of flavor enhancers, 222-226, Copyright 2010, with permission from Elsevier.)... 

E Glutamic acid, glutamate, or glutamyl GMP Guanosine 5 -monophosphate... 

The nucleotides inosine-5 -monophosphate and guanosine-5 -monophosphate, produced from yeast RNA are potent flavor potentiators for meat products. They act synergisticaHy with monosodium glutamate and are usually used in conjunction with this amino acid. 

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