Effect of deamidation-induced modification on umami and bitter taste of wheat gluten hydrolysates

Journal of the Science of Food and Agriculture

Volumn 97, Issue 10, 2017, Pages 3181-3188

  Liu, Bo Ye ^a   Zhu, Ke Xue ^a   Guo, Xiao Na ^a   Peng, Wei ^a   Zhou, Hui Ming ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

bitter taste; deamidation; electronic tongue; umami taste; wheat gluten

Indexed keywords

FLAVORING AGENT; GLUTAMIC ACID; GLUTEN; PROTEIN HYDROLYSATE;

CHEMISTRY; ELECTRONIC NOSE; HUMAN; TASTE; WHEAT;

ELECTRONIC NOSE; FLAVORING AGENTS; GLUTAMIC ACID; GLUTENS; HUMANS; PROTEIN HYDROLYSATES; TASTE; TRITICUM;

EID: 85012993337     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.8162     Document Type: Article

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