Formation of Kokumi-Enhancing γ-Glutamyl Dipeptides in Parmesan Cheese by Means of γ-Glutamyltransferase Activity and Stable Isotope Double-Labeling Studies-Reference-Cited by-同舟云学术

Formation of Kokumi-Enhancing γ-Glutamyl Dipeptides in Parmesan Cheese by Means of γ-Glutamyltransferase Activity and Stable Isotope Double-Labeling Studies

Published:2016-02-18 Issue:8 Volume:64 Page:1784-1793
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hillmann Hedda¹,Behr Jürgen²,Ehrmann Matthias A.²,Vogel Rudi F.²,Hofmann Thomas¹³

Affiliation:

1. Chair for Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Straße 34, D-85354 Freising, Germany

2. Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Weihenstephaner Steig 16, D-85350 Freising-Weihenstephan, Germany

3. Bavarian Center for Biomolecular Mass Spectrometry, Gregor-Mendel-Straße 4, D-85354 Freising, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b00113

Reference36 articles.

1. Swiss Cheese Flavor: II. Organoleptic Analysis

2. Contribution of low molecular weight water soluble compounds to the taste of cheeses made of cows', ewes’ and goats’ milk

3. Warmke, R.Identification of taste compounds in Emmental cheese and determination of concentration changes during ripening (in German). Ph.D. thesis,Technische Universität München, 1997.

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