Fractionation, identification and umami characteristics of flavor peptides in natural brewed soy sauce.

Ju, Yaojun; Sun, Liting; Zhang, Xiangdi; Li, Wanning; Hou, Lihua

Ju, Yaojun; Sun, Liting; Zhang, Xiangdi; Li, Wanning; Hou, Lihua.

Afiliação

Ju Y; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, No. 29, 13th Avenue, Tianjin Economic and Technological Development Area, Tianjin 300457, China.
Sun L; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, No. 29, 13th Avenue, Tianjin Economic and Technological Development Area, Tianjin 300457, China.
Zhang X; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, No. 29, 13th Avenue, Tianjin Economic and Technological Development Area, Tianjin 300457, China.
Li W; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, No. 29, 13th Avenue, Tianjin Economic and Technological Development Area, Tianjin 300457, China.
Hou L; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, No. 29, 13th Avenue, Tianjin Economic and Technological Development Area, Tianjin 300457, China. Electronic address: lhhou@tust.edu.cn.

Food Chem ; 425: 136501, 2023 Nov 01.

Article em En | MEDLINE | ID: mdl-37279620

Assuntos

Alimentos de Soja; Alimentos de Soja/análise; Peptídeos; Paladar

Palavras-chave

Ligand-receptor interaction; Peptides identification; Relative umami intensity; Soy sauce; Two-alternative forced choice; Umami peptides

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Alimentos de Soja Tipo de estudo: Diagnostic_studies / Prognostic_studies Idioma: En Revista: Food Chem Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China

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