ABSTRACT In order to investigate the taste compounds of 18 strong fragrance spices, high performance liquid chromatography was used to determine the content of free amino acids, nucleotides and organic acids. Cluster analysis was used to classify on the basis of similar data. The results showed that the content of free amino acid in tarragon was the highest, 44.97 g/kg, followed thyme, 11.88 g/kg. The contents of organic acids in 3 spice samples were significantly higher compared with others, including thyme (54.67 g/kg), sweet basil (42.28 g/kg) and small cardamon (40.72 g/kg). Nucleotides’ contents were significantly higher in star anise (3.54 g/kg) than the other 17 spice samples. The taste active value (TAV) of glutamic acid (22.01) was the highest. In addition, the TAVs of lactic acid, acetic acid, ascorbic acid, tartaric acid and malic acid in 18 spice samples were also more than 1, which indicated that these compounds contribute greatly to spices taste. The equivalent umami concentration (EUC) of tarragon was the highest, with 26.15 g monosodium glutamate (MSG)/100 g. The 18 strong fragrance spices were divided into 2 categories according to the cluster analysis of EUC. The tarragon and dill were one category, other 16 spices were the other category. When the Euclidean distance increased to 25, the tarragon and dill were incorporated into the category of other 16 spices.

中文翻译：

---

18种浓香型香料中非挥发性呈味成分比较

摘要 为考察18种浓香型香料的成味成分，采用高效液相色谱法测定游离氨基酸、核苷酸和有机酸的含量。聚类分析用于基于相似数据进行分类。结果表明，龙蒿中游离氨基酸含量最高，为44.97 g/kg，其次是百里香，为11.88 g/kg。百里香（54.67 g/kg）、甜罗勒（42.28 g/kg）和小豆蔻（40.72 g/kg）3种香料样品中有机酸含量显着高于其他样品。八角茴香中的核苷酸含量 (3.54 g/kg) 显着高于其他 17 种香料样品。谷氨酸（22.01）的味觉活性值（TAV）最高。此外，乳酸、醋酸、抗坏血酸、18个香料样品中酒石酸和苹果酸的含量也都大于1，说明这些化合物对香料味道的影响很大。龙蒿的等效鲜味浓度（EUC）最高，为26.15克味精（MSG）/100克。根据EUC的聚类分析，将18种浓香型香料分为2类。龙蒿和莳萝是一类，其他 16 种香料是另一类。当欧几里德距离增加到25时，龙蒿和莳萝被归入其他16种香料的范畴。根据EUC的聚类分析，将18种浓香型香料分为2类。龙蒿和莳萝是一类，其他 16 种香料是另一类。当欧几里德距离增加到25时，龙蒿和莳萝被归入其他16种香料的范畴。根据EUC的聚类分析，将18种浓香型香料分为2类。龙蒿和莳萝是一类，其他 16 种香料是另一类。当欧几里德距离增加到25时，龙蒿和莳萝被归入其他16种香料的范畴。