Discovery of salt taste enhancing arginyl dipeptides in protein digests and fermented fish sauces by means of a sensomics approach

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 23, 2011, Pages 12578-12588

  Schindler, Alexander ^a   Dunkel, Andreas ^a   Stähler, Frauke ^b   Backes, Michael ^c   Ley, Jakob ^c   Meyerhof, Wolfgang ^b   Hofmann, Thomas ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b GERMAN INSTITUTE OF HUMAN NUTRITION   (Germany)

^c SYMRISE AG   (Germany)

Author keywords

arginine; peptides; protein hydrolysates; salt taste; Sensomics; taste enhancer

Indexed keywords

DI-PEPTIDES; FISH SAUCE; HPLC-MS/MS; L-ARGININE; LIQUID INTERACTIONS; PROTEIN DIGESTS; PROTEIN HYDROLYSATE; PROTEIN HYDROLYSATES; REFERENCE SOLUTION; SENSOMICS; STATIONARY PHASE; TASTE ENHANCER;

ARGININE; CHROMATOGRAPHY; FISH; GEL PERMEATION CHROMATOGRAPHY; HYDROLYSIS; TIME SERIES ANALYSIS; ULTRAFILTRATION;

PEPTIDES;

ARGININE; CHYMOTRYPSIN; DIPEPTIDE; FISH PROTEIN; PROTAMINE; SODIUM CHLORIDE; TRYPSIN;

ADULT; ARTICLE; CHEMISTRY; FEMALE; FERMENTATION; HUMAN; MALE; METABOLISM; SEA FOOD; SENSATION; TASTE;

ADULT; ARGININE; CHYMOTRYPSIN; DIPEPTIDES; FEMALE; FERMENTATION; FISH PRODUCTS; FISH PROTEINS; HUMANS; MALE; PROTAMINES; SENSATION; SODIUM CHLORIDE; TASTE; TRYPSIN;

EID: 83055169908     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2041593     Document Type: Article

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