Taste Characteristics of Various Amino Acid Derivatives
Author:
Affiliation:
1. Department of Food and Nutrition, Kyoto Women’s University
Publisher
Center for Academic Publications Japan
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
https://www.jstage.jst.go.jp/article/jnsv/68/5/68_475/_pdf
Reference29 articles.
1. 1) Kawai M, Sekine-Hayakawa Y, Okiyama A, Ninomiya Y. 2012. Gustatory sensation of L-and D-amino acids in humans. Amino Acids 43: 2349-2358.
2. 2) Solms J, Vuataz L, Egli RH. 1965. The taste of L-and D-amino acids. Experientia 21: 692-694.
3. 3) Schiffman SS, Sennewald K, Gagnon J. 1981. Comparison of taste qualities and thresholds of D-and L-amino acids. Physiol Behav 27: 51-59.
4. 4) Birch GG, Kemp SE. 1989. Apparent specific volumes and tastes of amino acids. Chem Senses 14: 249-258.
5. 5) Kawai M, Okiyama A, Ueda Y. 2002. Taste enhancements between various amino acids and IMP. Chem Senses 27: 739-745.
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