Isolation and identification of the umami enhancing compounds in Japanese soy sauce

Bioscience, Biotechnology and Biochemistry

Volumn 75, Issue 7, 2011, Pages 1275-1282

  Kaneko, Shu ^a   Kumazawa, Kenji ^a   Nishimura, Osamu ^a  

^a Flavor System and Technology Laboratory   (Japan)

Author keywords

Amadori compound; Pyroglutamyl peptide; Soy sauce; Taste enhancer; Umami

Indexed keywords

AMADORI COMPOUND; PYROGLUTAMYL PEPTIDE; SOY SAUCE; TASTE ENHANCER; UMAMI;

AMINO ACIDS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; RESONANCE;

NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY;

AMINO ACID; DIPEPTIDE; DRUG DERIVATIVE; FLAVORING AGENT; FOOD ADDITIVE; GLUTAMATE SODIUM; GLUTAMIC ACID; PYROGLUTAMIC ACID; PYROGLUTAMYLGLYCINE;

ARTICLE; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SOYBEAN; TASTE;

AMINO ACIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIPEPTIDES; FLAVORING AGENTS; FOOD ADDITIVES; GLUTAMIC ACID; MAGNETIC RESONANCE SPECTROSCOPY; MASS SPECTROMETRY; PYRROLIDONECARBOXYLIC ACID; SODIUM GLUTAMATE; SOY FOODS; TASTE;

EID: 79960765171     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.110041     Document Type: Article

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