Analysis of the correlation between dipeptides and taste differences among soy sauces by using metabolomics-based component profiling

Journal of Bioscience and Bioengineering

Volumn 118, Issue 1, 2014, Pages 56-63

  Yamamoto, Shinya ^a   Shiga, Kazuki ^a,b   Kodama, Yukako ^b   Imamura, Miho ^b   Uchida, Riichiro ^b   Obata, Akio ^b   Bamba, Takeshi ^a   Fukusaki, Eiichiro ^a  

^a OSAKA UNIVERSITY   (Japan)

^b KIKKOMAN CORPORATION   (Japan)

Author keywords

Dipeptides; Liquid chromatography tandem mass spectrometry; Multivariate analysis; Orthogonal projections to latent structures; Sensory analysis; Soy sauce

Indexed keywords

CHROMATOGRAPHY; LIQUIDS; MASS SPECTROMETRY; MATRIX ALGEBRA; QUALITY CONTROL;

DI-PEPTIDES; LATENT STRUCTURES; LIQUID CHROMATOGRAPHY/TANDEM MASS SPECTROMETRY; MULTI VARIATE ANALYSIS; SENSORY ANALYSIS; SOY SAUCE;

PEPTIDES;

DIPEPTIDE DERIVATIVE; DIPEPTIDE;

ARTICLE; BITTER TASTE; CORRELATION ANALYSIS; EXPLANATORY VARIABLE; HUMAN; HYDROPHILICITY; LIQUID CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; METABOLOMICS; MONITORING; SALTINESS; SOUR TASTE; SOYBEAN; SWEETNESS; TANDEM MASS SPECTROMETRY; TASTE; ANALYSIS;

CHROMATOGRAPHY, LIQUID; DIPEPTIDES; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; METABOLOMICS; SOY FOODS; TANDEM MASS SPECTROMETRY; TASTE;

EID: 84903214101     PISSN: 13891723     EISSN: 13474421     Source Type: Journal    
DOI: 10.1016/j.jbiosc.2013.12.019     Document Type: Article

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