Comparison of nonvolatile taste components in 18 strong fragrance spices

Figures & data

Table 1. Information of 18 strong fragrance spices

Sample number	Name	Botanical name	Part	Place of Origin
1	Clove	Syzgium aromaticum L. Merr.et Perry	Bud	Guangxi
2	Star anise	Illicium verum Hook. F.	Fruit	Guangxi
3	Small cardamon	Eletlaria cardamomum (L.) Maton	Fruit	India
4	Fennel	Foeniculum vulgare Mill.	Fruit, stem, leaf	Hebei
5	Vietnamese cassia	Cinnamomum loureirii Nees.	Bark	Guangxi
6	Oregano	Origanum vulgare L.	Leaf, flower	Zhejiang
7	Tarragon	Artemisia dracunculus L.	Leaf, inflorescence	Shandong
8	Thyme	Thymus vulgaris L.	Bud, leaf	Guangdong
9	Indonesia cassin	Cinnamomum burmannii C.G.nees ex Blume	Skin	Guangdong
10	Pimento allspice	Pimenta dioica (L.) Merrill	Fruit, leaf	Guangxi
11	Nutmeg	Myristica fragrans Hout	Aril, seed kernel	Jiangsu
12	Celery	Apium graveolens L.	Plant	Beijing
13	Coriander	Coriandrum sativum L.	Seed, leaf	Shandong
14	Caraway	Carum carvi L.	Fruit	Shandong
15	Dill	Anethum graveolens L.	Fruit, leaf	Guangxi
16	Greater Indian cardamom	Amomum subulatum Roxb	Fruit, seed coat	Guangxi
17	Chinese cassia	Cinnamomum cassia Nees.	Skin	Guangxi
18	Sweet basil	Ocimum basilicum L.	Bud, leaf	Shanghai

Table 2. The contents of amino acid, organic acid, and nucleotide acid in 18 strong fragrance spices

	Content (g/kg)
Compounds	Clove	Star anise	Small cardamon	Fennel	Vietnamese cassia	Oregano
Amino acids
Asp	0.28 ± 0.00^ef	0.09 ± 0.00^abc	0.19 ± 0.00^cde	0.52 ± 0.00^g	0.14 ± 0.00^bcd	0.09 ± 0.00^abc
Glu	0.11 ± 0.00^c	0.09 ± 0.00^c	0.44 ± 0.01^e	0.21 ± 0.00^d	nd	0.44 ± 0.02^e
Total	0.39 ± 0.00 ^de	0.18 ± 0.00^abc	0.63 ± 0.01^fg	0.73 ± 0.00 ^g	0.14 ± 0.00^abc	0.53 ± 0.02^ef
Ser	1.82 ± 0.03^k	0.12 ± 0.00^c	0.10 ± 0.00^c	0.63 ± 0.03^g	nd	0.27 ± 0.00^e
Ala	0.29 ± 0.01^i	nd	0.15 ± 0.00^g	0.25 ± 0.02^h	0.01 ± 0.00^a	0.07 ± 0.00^e
Gly	nd	0.09 ± 0.01^e	0.03 ± 0.00^b	0.03 ± 0.00^b	nd	0.07 ± 0.00^c
Thr	nd	nd	0.06 ± 0.00^c	0.10 ± 0.01^d	nd	0.18 ± 0.01^e
Total	2.11 ± 0.04^j	0.21 ± 0.01^c	0.34 ± 0.00^d	1.01 ± 0.06^g	0.01 ± 0.00^a	0.59 ± 0.01^f
Arg	0.66 ± 0.04^i	0.20 ± 0.00^f	0.04 ± 0.00^b	0.87 ± 0.00^j	nd	0.18 ± 0.01^e
His	0.24 ± 0.01^b	0.09 ± 0.00^a	nd	0.34 ± 0.01^c	nd	nd
Tyr	0.11 ± 0.00^e	0.17 ± 0.00^f	0.05 ± 0.00^b	0.07 ± 0.00^d	nd	0.06 ± 0.01^c
Leu	0.16 ± 0.00^i	0.11 ± 0.00^f	0.04 ± 0.00^e	0.15 ± 0.00^h	nd	0.03 ± 0.00^c
Val	0.08 ± 0.00^d	0.02 ± 0.00^a	0.08 ± 0.00^cd	0.22 ± 0.00^f	0.05 ± 0.00^b	0.09 ± 0.00^d
Met	0.13 ± 0.01^g	0.09 ± 0.00^e	nd	0.19 ± 0.00^i	0.02 ± 0.00^a	nd
Ile	0.07 ± 0.00^c	0.02 ± 0.00^a	0.04 ± 0.00^b	0.11 ± 0.00^d	nd	0.03 ± 0.00^b
Phe	0.04 ± 0.00^c	0.03 ± 0.00^b	0.03 ± 0.00^b	0.05 ± 0.00^d	nd	0.12 ± 0.01^e
Lys	0.04 ± 0.00^d	nd	0.03 ± 0.00^c	0.02 ± 0.00^b	nd	0.02 ± 0.00^a
Pro	0.12 ± 0.00^c	0.04 ± 0.00^a	0.06 ± 0.00^b	0.87 ± 0.02^g	0.06 ± 0.00^b	0.28 ± 0.05^d
Total	1.65 ± 0.06^i	0.77 ± 0.00^f	0.37 ± 0.00^d	2.90 ± 0.06^j	0.13 ± 0.00^b	0.81 ± 0.08^f
Cys-Cys	0.05 ± 0.00^b	0.04 ± 0.00^b	nd	0.19 ± 0.00^d	nd	1.90 ± 0.18^e
Total free amino acids	4.20 ± 0.10^g	1.20 ± 0.01^d	1.34 ± 0.01^d	4.83 ± 0.12^h	0.28 ± 0.00^ab	3.83 ± 0.29^f
Nucleotides
5´-CMP	0.75 ± 0.03^i	2.06 ± 0.08^j	0.01 ± 0.00^a	0.21 ± 0.02^efg	0.33 ± 0.03^h	nd
5´-GMP	0.15 ± 0.01^c	0.15 ± 0.00^c	0.04 ± 0.00^a	0.42 ± 0.02^e	nd	nd
5´-IMP	0.92 ± 0.03^f	0.56 ± 0.01^e	0.03 ± 0.00^a	0.18 ± 0.02^d	0.04 ± 0.00^a	0.06 ± 0.00^ab
5´-AMP	0.43 ± 0.02^de	0.77 ± 0.03^f	nd	1.23 ± 0.12^g	nd	0.40 ± 0.01^d
Total nucleotides	2.25 ± 0.09^i	3.54 ± 0.12^j	0.08 ± 0.00^a	2.04 ± 0.18^h	0.37 ± 0.03^cd	0.46 ± 0.01^d
Organic acids
Malic acid	1.16 ± 0.08^d	nd	8.57 ± 0.50^c	6.89 ± 0.45^g	nd	nd
Citric acid	nd	nd	nd	nd	nd	nd
Lactic acid	1.65 ± 0.06^a	nd	7.91 ± 1.84^f	8.15 ± 0.65^e	10.64 ± 1.57^g	nd
Succinic acid	nd	nd	nd	nd	nd	4.57 ± 0.13^e
Oxalic acid	1.29 ± 0.04^c	6.31 ± 0.02^k	19.21 ± 0.43^h	2.51 ± 0.18^d	0.39 ± 0.02^b	7.20 ± 0.44^f
Tartaric acid	1.25 ± 0.07^d	nd	1.58 ± 0.10^b	2.09 ± 0.11^b	nd	nd
Formic acid	nd	nd	nd	nd	nd	nd
Acetic acid	11.44 ± 0.22^f	nd	nd	nd	nd	12.04 ± 0.46^b
Propionic acid	nd	nd	nd	nd	nd	nd
Pyruvic acid	nd	nd	nd	0.43 ± 0.02^a	nd	nd
Ascorbic acid	5.29 ± 0.09^f	5.28 ± 0.10^f	2.21 ± 0.20^c	nd	1.96 ± 0.22^c	nd
Pyroglutamic acid	nd	nd	1.24 ± 0.11^c	0.24 ± 0.04^a	nd	nd
Total organic acids	22.08 ± 0.56^l	11.59 ± 0.12^l	40.72 ± 3.18^ij	20.31 ± 1.45^f	12.99 ± 1.81^jk	23.81 ± 1.03^k
	Tarragon	Thyme	Indonesia cassin	Pimento allspice	Nutmeg	Celery
Amino acids
Asp	2.39 ± 0.27^i	0.05 ± 0.00^ab	0.04 ± 0.00^ab	0.13 ± 0.00^bcd	0.04 ± 0.00^ab	nd
Glu	3.74 ± 0.17^g	6.60 ± 0.02^h	0.09 ± 0.00^bc	0.13 ± 0.00^c	nd	nd
Total	6.13 ± 0.44^i	6.65 ± 0.02^j	0.13 ± 0.00^abc	0.26 ± 0.00^bcd	0.04 ± 0.00^a	nd
Ser	0.73 ± 0.00^h	1.00 ± 0.00^j	nd	nd	nd	0.01 ± 0.00^b
Ala	0.43 ± 0.00^l	0.39 ± 0.01^j	0.01 ± 0.00^a	0.07 ± 0.00^e	0.02 ± 0.00^bc	nd
Gly	nd	0.03 ± 0.00^b	nd	nd	nd	nd
Thr	1.15 ± 0.00^g	0.02 ± 0.00^b	nd	nd	nd	nd
Total	2.31 ± 0.00^k	1.41 ± 0.01^h	0.01 ± 0.00^a	0.07 ± 0.00^b	0.02 ± 0.00^a	0.01 ± 0.00^a
Arg	1.43 ± 0.00^k	0.34 ± 0.00^h	nd	nd	nd	nd
His	5.96 ± 0.03^f	2.58 ± 0.01^e	nd	nd	nd	nd
Tyr	0.18 ± 0.00^f	nd	nd	nd	nd	nd
Leu	0.34 ± 0.00^j	0.01 ± 0.00^a	nd	nd	nd	nd
Val	1.51 ± 0.01^h	0.10 ± 0.00^e	nd	0.05 ± 0.00^b	nd	0.01 ± 0.00^a
Met	nd	0.16 ± 0.00^h	nd	0.11 ± 0.00^f	0.06 ± 0.00^c	nd
Ile	0.56 ± 0.00^h	0.41 ± 0.00^g	nd	nd	nd	0.11 ± 0.00^d
Phe	0.67 ± 0.00^f	0.02 ± 0.00^a	nd	nd	nd	nd
Lys	0.15 ± 0.00^f	0.02 ± 0.00^a	nd	nd	nd	nd
Pro	23.42 ± 0.06^i	0.28 ± 0.00^d	nd	0.05 ± 0.00^b	1.06 ± 0.04^h	0.31 ± 0.00^d
Total	36.53 ± 0.10^m	3.82 ± 0.01^l	nd	0.21 ± 0.00^c	1.12 ± 0.04^h	0.43 ± 0.00^de
Cys-Cys	nd	nd	nd	nd	nd	0.03 ± 0.00^a
Total free amino acids	44.97 ± 0.54^k	11.88 ± 0.04^j	0.14 ± 0.00^a	0.54 ± 0.00^bc	1.18 ± 0.08^d	0.44 ± 0.00^bc
Nucleotides
5´-CMP	0.18 ± 0.04^ef	0.15 ± 0.01^de	nd	0.08 ± 0.01^c	0.22 ± 0.02^fg	0.02 ± 0.00^ab
5´-GMP	0.15 ± 0.03^c	0.03 ± 0.00^a	0.19 ± 0.00^cd	0.06 ± 0.00^b	nd	nd
5´-IMP	0.18 ± 0.00^d	0.05 ± 0.00^ab	0.05 ± 0.00^a	0.04 ± 0.00^a	0.07 ± 0.00^ab	0.14 ± 0.00^cd
5´-AMP	0.21 ± 0.07^c	nd	nd	0.09 ± 0.00^b	nd	nd
Total nucleotides	0.72 ± 0.14^e	0.23 ± 0.01^abc	0.24 ± 0.00^abc	0.27 ± 0.01^bc	0.29 ± 0.02^bc	0.16 ± 0.00^ab
Organic acids
Malic acid	nd	7.96 ± 0.70^c	nd	2.46 ± 0.19^ab	3.26 ± 0.27^b	nd
Citric acid	nd	nd	nd	nd	nd	nd
Lactic acid	nd	nd	nd	27.19 ± 1.57^cd	10.88 ± 1.93^c	nd
Succinic acid	nd	nd	nd	3.00 ± 1.08^a	4.07 ± 0.69^d	nd
Oxalic acid	8.21 ± 1.32^g	0.88 ± 0.12^c	nd	nd	0.93 ± 0.23^c	12.66 ± 0.17^j
Tartaric acid	8.13 ± 0.83^e	nd	nd	nd	0.41 ± 0.30^a	nd
Formic acid	1.94 ± 0.32	nd	nd	nd	nd	nd
Acetic acid	9.58 ± 1.53^e	41.76 ± 6.32^d	27.70 ± 3.40^c	nd	nd	nd
Propionic acid	nd	nd	nd	nd	nd	nd
Pyruvic acid	nd	nd	nd	nd	nd	nd
Ascorbic acid	nd	4.07 ± 0.77^e	2.10 ± 0.05^c	nd	nd	nd
Pyroglutamic acid	0.95 ± 0.16^b	nd	nd	nd	nd	nd
Total organic acids	28.81 ± 4.16^gf	54.67 ± 7.91^de	29.80 ± 3.45^a	32.65 ± 2.84^ab	19.55 ± 3.42^gh	12.66 ± 0.17^cd
	Coriander	Caraway	Dill	Greater Indian cardamom	Chinese cassia	Sweet basil
Amino acids
Asp	0.24 ± 0.00^def	0.72 ± 0.03^h	0.35 ± 0.00^f	0.82 ± 0.03^h	0.02 ± 0.00^ab	0.08 ± 0.00^abc
Glu	0.08 ± 0.00^bc	0.22 ± 0.00^d	0.73 ± 0.00^f	0.10 ± 0.00^c	0.02 ± 0.00^ab	nd
Total	0.32 ± 0.00^cd	0.94 ± 0.03^h	1.08 ± 0.00^h	0.92 ± 0.03^h	0.04 ± 0.00^a	0.08 ± 0.00^b
Ser	0.15 ± 0.00^d	0.28 ± 0.00^e	0.86 ± 0.01^i	nd	0.03 ± 0.00^b	0.38 ± 0.01^f
Ala	0.04 ± 0.00^d	0.25 ± 0.03^h	0.41 ± 0.00^k	0.03 ± 0.00^cd	nd	0.10 ± 0.00^f
Gly	nd	nd	0.08 ± 0.00^d	nd	nd	nd
Thr	nd	0.02 ± 0.00^b	0.29 ± 0.00^f	nd	nd	nd
Total	0.19 ± 0.00^c	0.55 ± 0.03^f	1.64 ± 0.01^k	0.03 ± 0.00^c	0.03 ± 0.00^g	0.48 ± 0.01^a
Arg	0.11 ± 0.00^d	0.28 ± 0.00^g	1.51 ± 0.01^l	nd	0.07 ± 0.00^c	0.07 ± 0.00^c
His	nd	nd	0.62 ± 0.01^d	nd	nd	nd
Tyr	nd	0.02 ± 0.00^a	0.17 ± 0.00^f	nd	nd	nd
Leu	0.02 ± 0.00^b	0.04 ± 0.00^d	0.12 ± 0.00^g	nd	nd	nd
Val	0.02 ± 0.00^a	0.07 ± 0.02^c	0.26 ± 0.00^g	0.05 ± 0.00^b	0.07 ± 0.00^c	nd
Met	0.06 ± 0.00^d	0.03 ± 0.00^ab	0.13 ± 0.00^g	0.09 ± 0.00^e	0.03 ± 0.00^h	nd
Ile	nd	0.02 ± 0.00^a	0.13 ± 0.00^e	nd	0.19 ± 0.01^f	nd
Phe	nd	nd	0.05 ± 0.00^d	nd	nd	nd
Lys	nd	0.02 ± 0.00^a	0.10 ± 0.00^e	nd	nd	nd
Pro	0.30 ± 0.01^d	0.30 ± 0.00^d	0.45 ± 0.00^e	0.05 ± 0.00^b	0.60 ± 0.04^f	nd
Total	0.51 ± 0.01^e	0.78 ± 0.02^f	3.54 ± 0.02^k	0.14 ± 0.00^c	0.96 ± 0.05^g	0.07 ± 0.00^a
Cys-Cys	0.04 ± 0.00^b	0.09 ± 0.00^c	0.19 ± 0.00^d	nd	nd	nd
Total free amino acids	1.06 ± 0.01^d	2.36 ± 0.08^e	6.45 ± 0.03^i	1.09 ± 0.03^d	1.03 ± 0.05^d	0.63 ± 0.01^c
Nucleotides
5´-CMP	0.25 ± 0.03^g	0.09 ± 0.01^c	0.16 ± 0.04^e	0.11 ± 0.02^cd	0.18 ± 0.05^ef	0.07 ± 0.00^bc
5´-GMP	0.21 ± 0.04^d	0.69 ± 0.09^f	0.75 ± 0.04^g	0.05 ± 0.00^b	nd	0.03 ± 0.00^a
5´-IMP	0.10 ± 0.03^bc	0.55 ± 0.11^e	0.13 ± 0.00^cd	0.04 ± 0.00^a	0.04 ± 0.00^a	0.03 ± 0.00^a
5´-AMP	0.50 ± 0.08^e	0.41 ± 0.07^d	0.12 ± 0.00^b	0.06 ± 0.00^a	nd	nd
Total nucleotides	1.06 ± 0.18^f	1.74 ± 0.28^g	1.16 ± 0.08^f	0.26 ± 0.02^bc	0.22 ± 0.05^abc	0.13 ± 0.00^ab
Organic acids
Malic acid	7.82 ± 0.60^c	12.56 ± 1.85^e	14.38 ± 0.83^f	1.91 ± 0.14^a	1.51 ± 0.17^a	nd
Citric acid	nd	nd	nd	nd	nd	nd
Lactic acid	3.73 ± 0.19^d	nd	7.61 ± 0.53^f	10.29 ± 1.07^b	11.94 ± 1.80^b	nd
Succinic acid	5.47 ± 0.41^d	nd	nd	16.35 ± 1.14^c	8.28 ± 1.32^b	nd
Oxalic acid	0.26 ± 0.02^a	1.18 ± 0.10^c	4.54 ± 0.24^e	nd	0.29 ± 0.04^a	39.57 ± 0.92^i
Tartaric acid	nd	11.79 ± 2.16^f	4.10 ± 0.41^c	nd	nd	nd
Formic acid	nd	nd	nd	nd	nd	nd
Acetic acid	nd	nd	nd	12.23 ± 3.45^b	7.32 ± 0.71^a	nd
Propionic acid	nd	nd	nd	nd	nd	nd
Pyruvic acid	nd	4.16 ± 1.29^b	nd	nd	nd	nd
Ascorbic acid	nd	0.92 ± 0.13^b	5.03 ± 0.38^f	nd	0.52 ± 0.05^a	2.71 ± 0.10^d
Pyroglutamic acid	nd	nd	nd	nd	nd	nd
Total organic acids	17.28 ± 1.22^h	30.61 ± 5.53^a	35.66 ± 2.39^i	40.78 ± 5.50^e	29.86 ± 4.09^a	42.28 ± 1.02^bc

nd means not detected.

Different superscripts between columns represent significant differences between cultivars (p < 0.05).

Figure 1. The EUC (g MSG/100 g) of the 18 strong fragrance spices

Figure 2. Cluster analysis of the 18 strong fragrance spices

Table 3. The TAVs of 18 strong fragrance spices

	TAV
Compounds	Taste threshold (mg/g)	Clove	Star anise	Small cardamon	Fennel	Vietnamese cassia	Oregano	Tarragon	Thyme	Indonesia cassin
Asp	1	0.277	0.088	0.19	0.519	0.143	0.087	2.388	0.052	0.044
Glu	0.3	0.355	0.314	1.45	0.691	/	1.463	12.459	22.006	0.292
Ser	1.5	1.216	0.078	0.066	0.419	/	0.178	0.49	0.665	/
Ala	0.6	0.487	/	0.249	0.418	0.023	0.11	0.723	0.649	0.021
Gly	1.3	/	0.069	0.022	0.024	/	0.053	/	0.021	/
Thr	2.6	/	/	0.023	0.04	/	0.068	0.442	0.009	/
Arg	0.5	1.311	0.392	0.078	1.732	/	0.354	2.85	0.686	/
His	0.2	1.206	0.442	/	1.717	/	/	29.794	12.902	/
Tyr	8.84	0.013	0.019	0.005	0.008	/	0.006	0.02	/	/
Leu	1.9	0.082	0.06	0.022	0.079	/	0.015	0.18	0.005	/
Val	0.4	0.21	0.057	0.193	0.548	0.131	0.222	3.766	0.253	/
Met	0.3	0.439	0.316	/	0.628	0.066	/	/	0.532	/
Ile	0.9	0.082	0.023	0.039	0.124	/	0.038	0.624	0.456	/
Phe	0.9	0.043	0.033	0.028	0.057	/	0.137	0.745	0.018	/
Lys	0.5	0.072	/	0.064	0.047	/	0.031	0.3	0.034	/
Pro	3	0.039	0.012	0.021	0.291	0.022	0.093	7.806	0.092	/
Malic acid	5	0.232	/	1.714	1.379	/	/	/	1.592	/
Citric acid	3.1	/	/	/	/	/	/	/	/	/
Lactic acid	2.6	0.634	/	3.042	3.133	4.092	/	/	/	/
Succinic acid	1.06	/	/	/	/	/	4.307	/	/	/
Oxalic acid	5	0.258	1.262	3.843	0.502	0.077	1.439	1.643	0.176	/
Tartaric acid	0.41	3.05	/	3.854	5.098	/	/	19.84	/	/
Formic acid	2	/	/	/	/	/	/	0.97	/	/
Acetic acid	1.2	9.531	/	/	/	/	10.034	7.986	34.798	23.081
Acetic acid	0.112	/	/	/	/	/	/	/	/	/
Pyruvic acid	3	/	/	/	0.143	/	/	/	/	/
Ascorbic acid	1.2	4.408	4.4	1.845	/	1.634	/	/	3.389	1.749
Pyroglutamic acid	5	/	/	0.248	0.048	/	/	0.19	/	/
5´-GMP	0.255	0.6	0.579	0.162	1.629	/	/	0.586	0.132	0.746
5´-IMP	1.8	0.512	0.311	0.014	0.1	0.022	0.034	0.101	0.03	0.027
5´-AMP	0.125	3.439	6.191	/	9.87	/	3.171	1.697	/	/
		Pimento allspice	Nutmeg	Celery	Coriander	Caraway	Dill	Greater Indian cardamom	Chinese cassia	Sweet basil
Asp	1	0.133	0.036	/	0.239	0.72	0.347	0.819	0.025	0.078
Glu	0.3	0.439	/	/	0.267	0.717	2.432	0.338	0.072	/
Ser	1.5	/	/	0.009	0.102	0.19	0.572	/	0.021	0.251
Ala	0.6	0.113	0.031	/	0.072	0.412	0.689	0.054	/	0.18
Gly	1.3	/	/	/	/	/	0.065	/	/	/
Thr	2.6	/	/	/	/	0.009	0.112	/	/	/
Arg	0.5	/	/	/	0.224	0.556	3.023	/	0.14	0.135
His	0.2	/	/	/	/	/	3.106	/	/	/
Tyr	8.84	/	/	/	/	0.002	0.02	/	/	/
Leu	1.9	/	/	/	0.01	0.019	0.063	/	/	/
Val	0.4	0.118	/	0.036	0.041	0.176	0.641	0.133	0.174	/
Met	0.3	0.36	0.184	/	0.214	0.089	0.434	0.308	0.1	/
Ile	0.9	/	/	0.126	/	0.025	0.146	/	0.21	/
Phe	0.9	/	/	/	/	/	0.059	/	/	/
Lys	0.5	/	/	/	/	0.032	0.195	/	/	/
Pro	3	0.018	0.352	0.102	0.101	0.098	0.149	0.016	0.201	/
Malic acid	5	0.492	0.652	/	1.564	2.512	2.877	0.383	0.303	/
Citric acid	3.1	/	/	/	/	/	/	/	/	/
Lactic acid	2.6	10.456	4.184	/	1.435	/	2.927	3.956	4.592	/
Succinic acid	1.06	2.827	3.842	/	5.156	/	/	15.422	7.808	/
Oxalic acid	5	/	0.186	2.532	0.053	0.236	0.909	/	0.057	7.913
Tartaric acid	0.41	/	1.002	/	/	28.762	10.006	/	/	/
Formic acid	2	/	/	/	/	/	/	/	/	/
Acetic acid	1.2	/	/	/	/	/	/	10.206	6.097	/
Acetic acid	0.112	/	/	/	/	/	/	/	/	/
Pyruvic acid	3	/	/	/	/	1.388	/	/	/	/
Ascorbic acid	1.2	/	/	/	/	0.769	4.195	/	0.435	2.261
Pyroglutamic acid	5	/	/	/	/	/	/	/	/	/
5´-GMP	0.255	0.233	/	/	0.82	2.715	2.927	0.206	/	0.116
5´-IMP	1.8	0.024	0.037	0.077	0.056	0.306	0.075	0.02	0.023	0.017
5´-AMP	0.125	0.748	/	/	3.986	3.272	0.946	0.504	/	/

“/” Means not detected.