Identification of a key umami-active fraction in modernized Korean soy sauce and the impact thereof on bitter-masking

Volume: 233, Pages: 256 - 262
Published: Oct 1, 2017
Abstract
Food protein hydrolysates created by natural fermentation have been used for centuries as food flavorings. The aim of this study was to define the key umami-active fraction of modernized Korean soy sauce (mJGN) and the impact thereof on bitter-masking of human sensory and bitter-taste receptor-expressing cells. We found strong correlations between taste profiles of mJGN and a contained fraction (F05). The latter contained compounds of less than...
Paper Details
Title
Identification of a key umami-active fraction in modernized Korean soy sauce and the impact thereof on bitter-masking
Published Date
Oct 1, 2017
Volume
233
Pages
256 - 262
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