Sensory-directed identification of β-alanyl dipeptides as contributors to the thick-sour and white-meaty orosensation induced by chicken broth

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 21, 2009, Pages 9867-9877

  Dunkel, Andreas ^a   Hofmann, Thomas ^b  

^a UNIVERSITY OF MÜNSTER   (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

; alanylglyclne; Alanyl peptides; Anserine; Carnoslne; Chicken broth; Taste; Taste dilution analysis; Taste modulation

Indexed keywords

DIPEPTIDE;

ADULT; ANIMAL; ARTICLE; CHICKEN; HUMAN; MEAT; METABOLISM; TASTE;

ADULT; ANIMALS; CHICKENS; DIPEPTIDES; HUMANS; MEAT; TASTE; YOUNG ADULT;

EID: 70449131258     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900948r     Document Type: Article

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