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Changes in the non‐volatile organic acids of ryegrass during air‐drying
Author(s) -
Melvin Jean F.
Publication year - 1965
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740161007
Subject(s) - aspartic acid , succinic acid , chemistry , malic acid , citric acid , quinic acid , organic acid , amino acid , food science , glutamic acid , chromatography , organic chemistry , biochemistry
Experiments have been carried out to determine the nature of the changes in the nonvolatile organic acids of ryegrass during air‐drying. Malic acid increased and citric and succinic acids decreased throughout most of the drying period. Quinic acid tended to increase. Aspartic acid was not detected in the fresh grass, but appeared early in the drying. Increases in glutamic and aspartic acids were less than those expected from the protein breakdown. Pyrrolidonecarboxylic acid has formed during the latter part of the drying.