Kokumi-active glutamyl peptides in cheeses and their biogeneration by penicillium roquefortii

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 9, 2009, Pages 3738-3748

  Toelstede, Simone ^a   Hofmann, Thomas ^b,c  

^a UNIVERSITY OF MÜNSTER   (Germany)

^b Chair of Food Chemistry and Molecular Sensory Science   (Germany)

^c TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Glutamyl transferase; cheese; GGT; glutamyl peptides; kokumi; mouthfulness; Penicillium roquefortii; taste

Indexed keywords

DIPEPTIDE; GAMMA GLUTAMYLTRANSFERASE; GLUTAMIC ACID; METHIONINE;

ANIMAL; ARTICLE; BIOSYNTHESIS; CATTLE; CHEESE; ENZYMOLOGY; METABOLISM; MICROBIOLOGY; PENICILLIUM;

ANIMALS; CATTLE; CHEESE; DIPEPTIDES; GAMMA-GLUTAMYLTRANSFERASE; GLUTAMIC ACID; METHIONINE; PENICILLIUM;

PENICILLIUM; PENICILLIUM ROQUEFORTII;

EID: 66149098968     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900280j     Document Type: Article

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