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.

Affiliation

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 in En | MEDLINE | ID: mdl-37279620

Subject(s)

Soy Foods; Soy Foods/analysis; Peptides; Taste

Key words

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

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Soy Foods Type of study: Diagnostic_studies / Prognostic_studies Language: En Journal: Food Chem Year: 2023 Document type: Article Affiliation country: China Country of publication: United kingdom

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