L., Davies, M., et al
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Miner, M., Wang, C., Kaminetsky, J., Khera, M., Goldstein, I., Culley Carson, I., Chidambaram, N., King, S., & Dobs, A
Differences in glutamic acid and 5'-ribonucleotide contents between flesh and pulp of tomatoes and the relationship with umami taste
Appearance: White Crystalline Powder Odor and taste: Almost odorless, sour taste Arsenic (As): 2 ppm Assay: 98.0 % Heavy Metals: 10 ppm Identification (IR): Corresponds Identification (Lead Acetate): Positive Identification (Ninhydrin): Positive Iron (Fe): 10 ppm Loss on Drying: 0.5 % Melting Point: About 185 C Optical Rotation: -21 - -11 Residue on Ignition: 0.1 % Solubility: Soluble in Water Solution: Clear Solution BSE/TSE Free: BSE/TSE Free Country of Origin: Report G22010 v2 MSDS_1.pdf Download Certificate of Analysis