Taste effects of oligopeptides in a Vietnamese fish sauce

Fisheries Science

Volumn 68, Issue 4, 2002, Pages 921-928

  Park, Jung Nim ^a,c   Ishida, Keishi ^a   Watanabe, Takehiko ^b   Endoh, Ken Ichi ^b   Watanabe, Katsuko ^a   Murakami, Masahiro ^a   Abe, Hiroki ^a  

^a UNIVERSITY OF TOKYO   (Japan)

^b JAPAN TOBACCO INC   (Japan)

^c Chonnam National University   (South Korea)

Author keywords

Amino acid; Fish sauce; Flavor; Nuoc mam; Oligopeptide; Peptide; Taste; Umami

Indexed keywords

EID: 0036692566     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1444-2906.2002.00511.x     Document Type: Article

References (18)

1. Taste-active components in a Vietnamese fish sauce
2. Tastes of L-glutamyl oligopeptides in relation to their chromatographic properties
3. Synthesis of bitter peptides composed of aspartic acid and glutamic acid
4. Structure of a bitter peptide in casein hydrolyzate by bacterial proteinase
5. Isolation of bitter and astringent fractions from cheddar cheese
6. A bitter peptide from cheddar cheese
7. The contribution of peptides and amino acids to the taste of foodstuffs
8. Flavor characteristics of glutathione in raw and cooked foodstuffs
9. Changes in the taste and taste components of beef during heating at a low temperature for a long time
10. Isolation of low-molecular-weight taste peptide from Vacherin Mont d'Or cheese
11. Taste peptide fractionation from a fish protein hydrolysate
12. Glutamyl oligopeptides as factors responsible for tastes of a proteinase-modified soybean protein
13. Studies on fish sauce
14. Isolation and identification of acidic oligopeptides occurring in a flavor potentiating fraction from a fish protein hydrolysate
15. Amino acids, peptides, proteins
16. Taste properties and synergisms of beefy meaty peptide
17. Voraussage der betterkeit von peptiden aus deren aminosöuren zusammensetzung
18. Taste of proline-containing peptides