Principal component analysis of the relationship between the d-amino acid concentrations and the taste of the sake

Amino Acids

Volumn 44, Issue 2, 2013, Pages 489-498

  Okada, Kaori ^a   Gogami, Yoshitaka ^a   Oikawa, Tadao ^a  

^a KANSAI UNIVERSITY   (Japan)

Author keywords

d Amino acid; Principal component analysis; Taste of sake

Indexed keywords

ASPARAGINE; DEXTRO ALANINE; DEXTRO AMINO ACID; DEXTRO ASPARAGINE; DEXTRO GLUTAMIC ACID; DEXTRO GLUTAMINE; DEXTRO HISTIDINE; DEXTRO LYSINE; DEXTRO PHENYLALANINE; DEXTRO SERINE; DEXTRO TYROSINE; DEXTRO VALINE; UNCLASSIFIED DRUG;

ADULT; AROMA; ARTICLE; BACTERIUM DETECTION; BITTER TASTE; CONTROLLED STUDY; FOOD; FOOD ANALYSIS; FOOD COMPOSITION; FOOD QUALITY; FOOD STORAGE; HUMAN; HUMAN EXPERIMENT; LACTIC ACID BACTERIUM; MALE; PRINCIPAL COMPONENT ANALYSIS; PRIORITY JOURNAL; SAKE; SMELL AND TASTE PARAMETERS; SOUR TASTE; SWEETNESS; TASTE; UMAMI TASTE;

ADULT; AMINO ACIDS; HUMANS; MALE; PRINCIPAL COMPONENT ANALYSIS; TASTE; WINE;

EID: 84878370407     PISSN: 09394451     EISSN: 14382199     Source Type: Journal    
DOI: 10.1007/s00726-012-1359-y     Document Type: Article

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