Art

J-GLOBAL ID：201802288665355578   Reference number：18A0000695

Isolation and characterization of key contributors to the “kokumi” taste in soybean seeds

ダイズ種子の”こく味”呈味の主要な寄与成分の単離とキャラクタリゼーション

Author (10)： SHIBATA Masayuki (Fuji Oil Holdings Inc, Osaka, JPN) ,  SHIBATA Masayuki (Kyoto Univ., Kyoto, JPN) ,  HIROTSUKA Motohiko (Fuji Oil Holdings Inc, Osaka, JPN) ,  HIROTSUKA Motohiko (Kyoto Univ., Kyoto, JPN) ,  MIZUTANI Yukiko (Kyoto Univ., Kyoto, JPN) ,  TAKAHASHI Haruya (Kyoto Univ., Kyoto, JPN) ,  KAWADA Teruo (Kyoto Univ., Kyoto, JPN) ,  MATSUMIYA Kentaro (Kyoto Univ., Kyoto, JPN) ,  HAYASHI Yukako (Kyoto Univ., Kyoto, JPN) ,  MATSUMURA Yasuki (Kyoto Univ., Kyoto, JPN)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 81  Issue： 11  Page： 2168-2177  Publication year： Nov. 2017 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： *Glycine max ,  taste ,  *taste substance ,  *characterization ,  isolation(separation) ,  umami ,  sensory test ,  food property ,  chemical sensor ,  LC-MS analysis ,  tandem mass spectrometry ,  perception ,  sense of taste ,  *potentiation ,  food ingredient ,  galactoside ,  glucoside ,  fructooligosaccharide ,  pyranoside ,  furanoside ,  trisaccharide
Semi thesaurus term： LC-MS/MS analysis ,  *kokumi ,  sensory analysis ,  taste sensor ,  *Taste Threshold

JST classification (3)： Food quality  (FJ01040F) ,  Vegetables and processed vegetable products  (FJ11020O) ,  Seasonings,spices(=condiments)  (FJ10010W)

Substance index (4)： Stachyose ,  Raffinose ,  N-(L-γ-Glutamyl)-L-tyrosine ,  L-γGlu-L-Ala-OH

Reference (21)：

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Terms in the title (5)： ダイズ ,  種子 ,  こく味 ,  単離 ,  キャラクタリゼーション