Art

J-GLOBAL ID：200902151801048820   Reference number：02A0700039

Taste effects of oligopeptides in a Vietnamese fish sauce.

ベトナム産魚醤油におけるオリゴペプチドの呈味効果

Author (7)： PARK J-N (Univ. Tokyo, Tokyo, JPN) ,  ISHIDA K (Univ. Tokyo, Tokyo, JPN) ,  WATANABE T (Japan Tobacco Inc., Ibaraki, JPN) ,  ENDOH K (Japan Tobacco Inc., Ibaraki, JPN) ,  WATANABE K (Univ. Tokyo, Tokyo, JPN) ,  MURAKAMI M (Univ. Tokyo, Tokyo, JPN) ,  ABE H (Univ. Tokyo, Tokyo, JPN)
Material： Fisheries Science  (Fisheries Sci)
Volume： 68  Issue： 4  Page： 921-928  Publication year： Aug. 2002 
JST Material Number： W1348A  ISSN： 0919-9268  Document type： Article
Article type： 原著論文  Country of issue： Australia (AUS)  Language： ENGLISH (EN)

Thesaurus term： *fermented seasoning ,...
Semi thesaurus term： Vietnam

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JST classification (2)： Animal aquatic foods  (FJ13020C) ,  Fermented seasonings  (FK04030S)

Reference (18)：

• 1. Park JN, Watanabe T, Endoh K, Watanabe K, Abe H. Tasteactive components in a Vietnamese fish sauce. Fish. Sci. 2002; 68: 913-920.
• 2. Arai S, Yamashita M, Noguchi M, Fujimaki M. Tastes of Lglutamyl oligopeptides in relation to their chromatographic properties. Agric. Biol. Chem. 1973; 37: 151-156.
• 3. Ohyama S, Ishibashi N, Tamura M, Nishizaki H, Okai H. Synthesis of bitter peptides composed of aspartic acid and glutamic acid. Agric. Biol. Chem. 1988; 52: 871-872.
• 4. Shiba T, Nunami K. Structure of a bitter peptide in casein hydrolyzate by bacterial proteinase. Tetrahedron Lett. 1974; 6: 509-512.
• 5. Harwalkar VR, Elliott JA. Isolation of bitter and astringent fractions from cheddar cheese. J. Dairy Sci. 1970; 54: 8-11.

Terms in the title (3)： ベトナム ,  魚醤油 ,  オリゴペプチド