Free Amino Acid Analysis of Honeys from England and Wales: Application to the Determination of the Geographical Origin of Honeys

1982 ◽  
Vol 21 (3) ◽  
pp. 168-173 ◽  
Author(s):  
A. M. C. Davies ◽  
R. G. Harris
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Amino Acid Analysis ◽  
Free Amino ◽  
Geographical Origin ◽  
England And Wales

Characterization of the Geographical Origin of Pecorino Sardo Cheese by Casein Stable Isotope (13C/12C and15N/14N) Ratios and Free Amino Acid Ratios

2001 ◽  
Vol 49 (3) ◽  
pp. 1404-1409 ◽  
Author(s):  
Gavina Manca ◽  
Federica Camin ◽  
Gavina C. Coloru ◽  
Alessandra Del Caro ◽  
Daniela Depentori ◽  
...  
Keyword(s):  
Amino Acid ◽  
Stable Isotope ◽  
Free Amino Acid ◽  
Free Amino ◽  
Geographical Origin

scholarly journals Application of Pre-Column Labeling Liquid Chromatography for Canine Plasma-Free Amino Acid Analysis

Metabolites ◽  
2016 ◽  
Vol 6 (1) ◽  
pp. 3 ◽  
Author(s):  
Kazuo Azuma ◽  
Yoshiko Hirao ◽  
Yoshihiro Hayakawa ◽  
Yusuke Murahata ◽  
Tomohiro Osaki ◽  
...  
Keyword(s):  
Liquid Chromatography ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Amino Acid Analysis ◽  
Free Amino ◽  
Canine Plasma

scholarly journals Determination of free amino acid and biogenic amine contents of hungarian sparkling wines

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S287-S289 ◽  
Author(s):  
L. Simon-Sarkadi ◽  
E. Szőke ◽  
A. Kerekes
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Biogenic Amines ◽  
Free Amino Acid ◽  
Biogenic Amine ◽  
Free Amino Acids ◽  
Free Amino ◽  
Exchange Chromatography ◽  
Sparkling Wine

Comparative study was conducted on the basis of free amino acids and biogenic amines of Hungarian sparkling wines originated from 3 producers (Törley, Hungária, Balaton Boglár). Determination of amino acids and biogenic amines was accomplished by ion-exchange chromatography using an amino acid analyser. The dominant free amino acids in sparkling wines were proline and arginine and the major biogenic amine was spermidine. Based on results of chemometric analyses, free amino acid and biogenic amine contents seemed to be closely related to quality and the technology of sparkling wine making.

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