A series of kokumi peptides impart the long-lasting mouthfulness of matured gouda cheese

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 4, 2009, Pages 1440-1448

  Toelstede, Simone ^a   Dunkel, Andreas ^a   Hofmann, Thomas ^b  

^a UNIVERSITY OF MÜNSTER   (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Cheese; Glutamyl peptides; Kokumi; Mouthfulness; Taste

Indexed keywords

DIPEPTIDE; GLUTAMIC ACID;

ADULT; ARTICLE; CHEESE; FEMALE; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; MALE; METHODOLOGY; PHYSIOLOGY; TANDEM MASS SPECTROMETRY; TASTE; TIME;

ADULT; CHEESE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIPEPTIDES; FEMALE; FOOD HANDLING; GLUTAMIC ACID; HUMANS; MALE; TANDEM MASS SPECTROMETRY; TASTE; TIME FACTORS;

EID: 64549152570     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf803376d     Document Type: Article

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