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J-GLOBAL ID：201702265943792185   Reference number：17A0747886

Novel Umami Ingredients: Umami Peptides and Their Taste

新規旨味成分:旨味ペプチドとそれらの味【Powered by NICT】

Author (7)： Zhang Yin (Key Laboratory of Meat Processing of Sichuan, Chengdu Univ, Chengdu, 610106, China) ,  Zhang Yin (Key Laboratory of Leather Chemistry and Engineering of the Ministry of Education, Sichuan Univ, Chengdu, 610065, China) ,  Venkitasamy Chandrasekar (Dept. of Biological and Agricultural Engineering, Univ. of California, Davis, One Shields Avenue, Davis, CA, 95616, U.S.A) ,  Pan Zhongli (Dept. of Biological and Agricultural Engineering, Univ. of California, Davis, One Shields Avenue, Davis, CA, 95616, U.S.A) ,  Pan Zhongli (Healthy Processed Foods Research Unit, USDA-ARS-WRRC, 800 Buchanan St., Albany, CA, 94710, U.S.A) ,  Liu Wenlong (Key Laboratory of Meat Processing of Sichuan, Chengdu Univ, Chengdu, 610106, China) ,  Zhao Liming (Key Laboratory of Meat Processing of Sichuan, Chengdu Univ, Chengdu, 610106, China)
Material： Journal of Food Science  (J Food Sci)
Volume： 82  Issue： 1  Page： 16-23  Publication year： 2017 
JST Material Number： C0005A  ISSN： 0022-1147  CODEN： JFDSAZ  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)

Abstract/Point： Umami substances are very impo...

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Thesaurus term： seasoning (condiment) ,  human ,  dipeptide ,  *umami ,  tripeptide ,  *peptide ,  literature review ,  Proteins ,  threshold ,  nucleotide ,  gustatory receptor ,  hexapeptide ,  pentapeptide ,  amino acid ,  aliphatic amine ,  aliphatic carboxylic acid ,  carboxylate (salt) ,  dicarboxylic acid ,  primary amine
Semi thesaurus term： 健康 , 【Automatic Indexing@JST】

Author keywords (5)： hydrolysate ,  synthesis ,  peptides ,  protein ,  umami

JST classification (3)： Food quality  (FJ01040F) ,  Food chemistry,nutritional value  (FJ01020J) ,  Seasonings,spices(=condiments)  (FJ10010W)

Substance index (1)： Sodium Glutamate

Terms in the title (4)： 旨味成分 ,  旨味 ,  ペプチド ,  味