Table 1.
Distribution of d-glutamate in foods. The reported percentage of d-glutamate is relative to the total amino acid amounts.
| Food | Relative Amount (%) | Analytical Method | Reference | |
|---|---|---|---|---|
| Coffee | ||||
| Roasted | 32–41 | gas chromatography | Palla et al. 1989 [39] | |
| Instant | 27.4 | gas chromatography | Brückner and Hausch 1989 [40] | |
| Green | < 0.2 | gas chromatography | Palla et al. 1989 [39] | |
| Dairy/cheese | ||||
| Yakult | 24.2 | High Performance Liquid Chromatography | Jin et al. 1999 [41] | |
| Parmigiano Reggiano (24 months ripened) | 15 | gas chromatography | Marchelli et al. 2007 [42] | |
| Yogurt | 12.4 | gas chromatography | Brückner and Hausch 1990 [43] | |
| Emmentaler | 6.2 | gas chromatography | Brückner and Hausch 1989 [40] | |
| Kefir | 4.9 | gas chromatography | Brückner and Hausch 1989 [40] | |
| Sour milk | 4.0 | gas chromatography | Brückner and Hausch 1990 [43] | |
| Gorgonzola | 1.5 | gas chromatography | Brückner and Hausch 1989 [40] | |
| Fish | ||||
| Cooked pollock (95 °C) | 16.5 | High Performance Liquid Chromatography | Opstvedt et al. 1984 [129] | |
| Raw pollock | 15.6 | High Performance Liquid Chromatography | Opstvedt et al. 1984 [129] | |
| Cooked mackerel (95 °C) | 14.7 | High Performance Liquid Chromatography | Opstvedt et al. 1984 [129] | |
| Raw mackerel | 12.9 | High Performance Liquid Chromatography | Opstvedt et al. 1984 [129] | |
| Milk and milk powder | ||||
| Raw milk | 2–3 | gas chromatography | Palla et al. 1989 [39] | |
| UTH-milk | 3–5 | gas chromatography | Palla et al. 1989 [39] | |
| Infant formula | 3–5 | gas chromatography | Palla et al. 1989 [39] | |
| Milk powder | 3–5 | gas chromatography | Palla et al. 1989 [39] | |
| Vegetables | ||||
| Pickled cabbage | 11.0 | gas chromatography | Brückner and Westhauser 1994 [130] | |
| Garlic | 0.5 | gas chromatography | Brückner and Westhauser 1994 [130] | |
| Green cabbage | 0.4 | gas chromatography | Brückner and Westhauser 1994 [130] | |
| Red cabbage | 0.3 | gas chromatography | Brückner and Westhauser 1994 [130] | |
| Tomato | 0.1 | gas chromatography | Brückner and Westhauser 1994 [130] | |
| Vegetable juice | ||||
| Carrot | 5.0 | gas chromatography | Brückner and Hausch 1989 [40] | |
| Tomato | 1.9 | gas chromatography | Brückner and Westhauser 1994 [130] | |
| Red beet | 1.0 | gas chromatography | Brückner and Hausch 1989 [40] | |
| Celery | 0.8 | gas chromatography | Brückner and Hausch 1989 [40] | |
| Fruits | ||||
| Clementine | 1.3 | gas chromatography | Brückner and Westhauser 1994 [130] | |
| Orange | 1.2 | gas chromatography | Brückner and Westhauser 1994 [130] | |
| Lemon | 1.1 | gas chromatography | Brückner and Westhauser 1994 [130] | |
| Pear | 0.9 | gas chromatography | Brückner and Westhauser 1994 [130] | |
| Apple | 0.5 | gas chromatography | Brückner and Westhauser 1994 [130] | |
| Pineapple | 0.4 | gas chromatography | Brückner and Westhauser 1994 [130] | |
| Mango | 0.4 | gas chromatography | Brückner and Westhauser 1994 [130] | |
| Alcoholic beverages | ||||
| Wheat beer | 16.2 | gas chromatography | Brückner and Hausch 1989 [40] | |
| Red wine | 3.0 | gas chromatography | Brückner and Hausch 1989 [40] | |
| Beer | 1.9 | gas chromatography | Brückner and Hausch 1989 [40] | |
| Sake | 1.1 | gas chromatography | Brückner and Hausch 1989 [40] | |
| White wine | 0.7 | gas chromatography | Brückner and Hausch 1989 [40] | |
| Vinegar | ||||
| Balsamic | 2.4 | Ultra Performance Liquid Chromatography | Mutaguchi et al. 2013 [131] | |
| Apple | 2 | Ultra Performance Liquid Chromatography | Mutaguchi et al. 2013 [131] | |
| Tomato | 0.2 | Ultra Performance Liquid Chromatography | Mutaguchi et al. 2013 [131] | |
| Ham/meat | ||||
| Raw chicken | 2.7 | gas chromatography | Bunjapamai et al. 1982 [132] | |
| Other products | ||||
| Peanut butter | 3.7 | gas chromatography | Bunjapamai et al. 1982 [132] | |
| Liquid spice | 3.0 | gas chromatography | Brückner and Hausch 1989 [40] |