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Titel:

Molecular and sensory characterization of gamma-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.)

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Dunkel, Andreas; Köster, Jessica; Hofmann, Thomas
Abstract:
Addition of a nearly tasteless aqueous extract isolated from beans (Phaseolus vulgaris L.) to a model chicken broth enhanced its mouthfulness and complexity and induced a much more long-lasting savory taste sensation on the tongue. Gel permeation chromatography and hydrophilic interaction liquid chromatography/comparative taste dilution analysis (HILIC/cTDA), followed by LC-MS/MS and 1D/2D-NMR experiments, led to the identification of gamma-L-glutamyl-L-leucine, gamma-L-glutamyl-L-valine, and ga...     »
Zeitschriftentitel:
Journal of Agricultural and Food Chemistry
Jahr:
2007
Band / Volume:
55
Heft / Issue:
16
Seitenangaben Beitrag:
6712--6719
Volltext / DOI:
doi:10.1021/jf071276u
Print-ISSN:
0021-8561
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