Determination and quantification of the kokumi peptide, γ-glutamyl-valyl-glycine, in commercial soy sauces

Food Chemistry

Volumn 141, Issue 2, 2013, Pages 823-828

  Kuroda, Motonaka ^a   Kato, Yumiko ^a   Yamazaki, Junko ^a   Kai, Yuko ^a   Mizukoshi, Toshimi ^a   Miyano, Hiroshi ^a   Eto, Yuzuru ^a  

^a AJINOMOTO CO INC   (Japan)

Author keywords

LC MS MS; Soy sauce; Glutamyl valyl glycine

Indexed keywords

AMINO ACIDS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY;

CALCIUM-SENSING RECEPTORS; DERIVATIZATIONS; GLUTATHIONES; LC/MS/MS; LIGHT-COLOURED; SOY SAUCE;

PEPTIDES;

CALCIUM SENSING RECEPTOR; GAMMA GLUTAMYLVALYLGLYCINE; GLUTATHIONE; KOKUMI PEPTIDE; PEPTIDES AND PROTEINS; SOYBEAN OIL; UNCLASSIFIED DRUG;

AMINO ACID ANALYSIS; AMINO ACID COMPOSITION; ARTICLE; CLASSIFICATION; DERIVATIZATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; REPRODUCIBILITY; SCREENING; SYNTHESIS; TANDEM MASS SPECTROMETRY;

EID: 84878231319     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.03.070     Document Type: Article

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