Abstract
Oyster wash water contained 115 mg/100g of nitrogen-containing taste components including free amino acids, small peptides, nucleotide compounds and quaternary ammonium bases. Major constituents of these taste compounds were found to be glycine betaine, taurine, alanine, glutamic acid, glycine, homarine and inosine. A steam-jacketed kettle was used to concentrate these taste components. The levels of all these compounds increased with the increase of total solids except trigonelline and trimethylamine oxide (TMAO). These compounds, however, were sensitive to heat and thus exhibited quantitative loss. The levels of trigonelline, TMAO, lysine, arginine, aspartic acid, serine and histidine decreased more than those of other compounds.
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