Evaluation of non-volatile taste components in commercial soy sauces
نویسندگان
چکیده
منابع مشابه
Determination and quantification of the kokumi peptide, γ-glutamyl-valyl-glycine, in commercial soy sauces.
Recent studies have demonstrated that kokumi substances, such as glutathione, are perceived through the calcium-sensing receptor (CaSR), and screening by CaSR assay and sensory evaluation has shown that γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly) is a potent kokumi peptide. In this study, the contents of γ-Glu-Val-Gly in six commercial brands of dark-coloured soy sauces, two brands of light-colour...
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15 صفحه اولEvaluation of bitterness in enzymatic hydrolysates of soy protein isolate by taste dilution analysis.
Although enzymatic hydrolysates of soy protein isolate (SPI) have physiological functionality, partially hydrolyzed SPI exhibits bitter taste depending on proteases and degree of hydrolysis (DH). To determine proteolysis conditions for SPI, it is important to evaluate bitterness during enzymatic hydrolysis. Taste dilution analysis (TDA) has been developed for the screening technique of taste-ac...
متن کامل(13)C-NMR-Based Metabolomic Profiling of Typical Asian Soy Sauces.
It has been a strong consumer interest to choose high quality food products with clear information about their origin and composition. In the present study, a total of 22 Asian soy sauce samples have been analyzed in terms of (13)C-NMR spectroscopy. Spectral data were analyzed by multivariate statistical methods in order to find out the important metabolites causing the discrimination among typ...
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2018
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942912.2018.1497061