Determination and quantification of the kokumi peptide, γ-glutamyl-valyl-glycine, in commercial soy sauces.

Abstract

Recent studies have demonstrated that kokumi substances, such as glutathione, are perceived through the calcium-sensing receptor (CaSR), and screening by CaSR assay and sensory evaluation has shown that γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly) is a potent kokumi peptide. In this study, the contents of γ-Glu-Val-Gly in six commercial brands of dark-coloured… (More)
DOI: 10.1016/j.foodchem.2013.03.070

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