CONTRIBUTION OF PEPTIDES AND AMINO ACIDS TO TASTE OF FOODSTUFFS

被引：319
作者：
KIRIMURA, J
SHIMIZU, A
KIMIZUKA, A
NINOMIYA, T
KATSUYA, N
机构：
[1] Central Research Laboratories, Ajinomoto Co., Inc., Kawasaki
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1969年 / 17卷 / 04期
关键词：
D O I：
10.1021/jf60164a031
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
The tastes of individual amino acids were characterized as being sweet, salty, sour, bitter, or MSG-like. The contribution of amino acids to the taste of various foodstuffs is discussed. The tastes of various peptides were characterized as being sour, bitter, or practically tasteless. Peptides from sake, soy sauce, and partial hydrolyzates of soybeanprotein were isolated and their tastes, as well as other properties, described. © 1969, American Chemical Society. All rights reserved.
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页码：689 / &
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