γ-Glutamyl-Valyl-Glycine (γ-Glu-Val-Gly) and Glutathione (γ-Glu-Cys-Gly) as Kokumi Substances in Rodents
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Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-99-8303-2_11
Reference22 articles.
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3. Dunkel A, Köster J, Hofmann T (2007) Molecular and sensory characterization of gamma-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.). J Agric Food Chem 55:6712–6719
4. Feng T, Wu Y, Zhang Z, Song S, Zhuang H, Xu Z, Yao L, Sun M (2019) Purification, identification, and sensory evaluation of kokumi peptides from Agaricus bisporus mushroom. Foods 8(2):43
5. Kuroda M, Miyamura N (2015) Mechanism of the perception of “kokumi” substances and the sensory characteristics of the “kokumi” peptide, γ-Glu-Val-Gly. Flavour 4(1):11
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