Storage Changes in the Free Amino Acids of Foam‐Mat Dried Tomato Powder

摘要

SUMMARY—Changes in the free amino acid fraction of foam‐mat dried tomato powder during storage were studied using gas‐liquid chromatography. An increase of individual amino acids was found to be independent of storage temperature and possibly caused by proteolytic reaction. A simultaneous decrease in certain amino acids was accelerated at higher storage temperatures. This loss of amino acids may be involved in non‐enzymatic browning re