Kokumi Taste Active Peptides Modulate Salt and Umami Taste

Kokumi Taste Active Peptides Modulate Salt and Umami Taste

Kokumi taste substances exemplified by g-glutamyl peptides and Maillard Peptides modulate salt and umami tastes. However, the underlying mechanism for their action has not been delineated. Here, we investigated the effects of a kokumi taste active and inactive peptide fraction (500-10,000 Da) isolat...

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Bibliographic Details
Main Authors: Mee-Ra Rhyu, Ah-Young Song, Eun-Young Kim, Hee-Jin Son, Yiseul Kim, Shobha Mummalaneni, Jie Qian, John R. Grider, Vijay Lyall
Format: Article
Language:English
Published: MDPI AG 2020-04-01
Series:Nutrients
Subjects:
Korean soy sauce
kokumi
umami
salty
chorda tympani
amiloride-insensitive salt taste pathway
Online Access:https://www.mdpi.com/2072-6643/12/4/1198

Internet

https://www.mdpi.com/2072-6643/12/4/1198

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