Sensoproteomic Characterization of Lactobacillus Johnsonii-Fermented Pea Protein-Based Beverage: A Promising Strategy for Enhancing Umami and Kokumi Sensations while Mitigating Bitterness

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Title:: Sensoproteomic Characterization of Lactobacillus Johnsonii-Fermented Pea Protein-Based Beverage: A Promising Strategy for Enhancing Umami and Kokumi Sensations while Mitigating Bitterness
Document type:: Zeitschriftenaufsatz
Author(s):: Spaccasassi, Andrea ; Ye, Lijuan ; Rinco n, Cristian ; Bo rner, Rosa Aragao ; Bogicevic, Biljana ; Glabasnia, Arne ; Hofmann, Thomas ; Dawid, Corinna
Keywords:: Article ; Chemistry andBiology of Aroma and Taste ; Fermentation of pea protein ; L. johnsonii ; taste improvement ; kokumi and umami ; senso(prote)omics.
Journal title:: Journal of Agriculturaland Food Chemistry
Year:: 2024
Journal volume:: 72
Journal issue:: 28
Pages contribution:: 15875-15889
Fulltext / DOI:: doi:10.1021/acs.jafc.4c02317
Publisher:: American Chemical Society
E-ISSN:: 0021-8561 ; 1520-5118
Date of publication:: 03.07.2024
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