Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations–A review
CJ Zhao, A Schieber, MG Gänzle - Food Research International, 2016 - Elsevier
Fermented foods are valued for their rich and complex odour and taste. The metabolic
activity of food-fermenting microorganisms determines food quality and generates odour and …
activity of food-fermenting microorganisms determines food quality and generates odour and …
Six categories of amino acid derivatives with potential taste contributions: A review of studies on soy sauce
Z Huang, Y Feng, J Zeng, M Zhao - Critical Reviews in Food …, 2023 - Taylor & Francis
During the fermentation of soy sauce, the metabolism of microorganisms and the Maillard
reaction produce a wide variety of metabolites that contribute to the unique and rich flavor …
reaction produce a wide variety of metabolites that contribute to the unique and rich flavor …
Flavour formation by amino acid catabolism
Y Ardö - Biotechnology advances, 2006 - Elsevier
Microbial catabolism of amino acids produces flavour compounds of importance for foods
such as cheese, wine and fermented sausages. Lactic acid bacteria are equipped with …
such as cheese, wine and fermented sausages. Lactic acid bacteria are equipped with …
Isolation of peptides from an enzymatic hydrolysate of food proteins and characterization of their taste properties
K Maehashi, M Matsuzaki, Y Yamamoto… - Bioscience …, 1999 - Taylor & Francis
Soybean protein, casein, bonito protein and chicken protein, each as foodstuff protein, were
hydrolyzed with four proteinases; namely, pepsin, trypsin, α-chymotrypsin and bromelain …
hydrolyzed with four proteinases; namely, pepsin, trypsin, α-chymotrypsin and bromelain …
Elucidating the mechanism underlying volatile and non-volatile compound development related to microbial amino acid metabolism during golden pomfret …
Y Qiu, Y Wu, L Li, S Chen, Y Zhao, C Li, H Xiang… - Food Research …, 2022 - Elsevier
Golden pomfret (Trachinotus ovatus) is an important farmed fish in Asia, often consumed
following salting and natural microbial fermentation. Flavor development in fermented foods …
following salting and natural microbial fermentation. Flavor development in fermented foods …
Ability of thermophilic lactic acid bacteria to produce aroma compounds from amino acids
S Helinck, D Le Bars, D Moreau… - Applied and …, 2004 - Am Soc Microbiol
Although a large number of key odorants of Swiss-type cheese result from amino acid
catabolism, the amino acid catabolic pathways in the bacteria present in these cheeses are …
catabolism, the amino acid catabolic pathways in the bacteria present in these cheeses are …
Gamma glutamyl peptides: The food source, enzymatic synthesis, kokumi-active and the potential functional properties–A review
This review covers recent developments in kokumi taste (thickness, richness, mouthfulness,
and continuity) studies of γ-glutamyl peptides. Aspects covered include food sources of the …
and continuity) studies of γ-glutamyl peptides. Aspects covered include food sources of the …
Sensoproteomic discovery of taste-modulating peptides and taste re-engineering of soy sauce
M Jünger, VK Mittermeier-Kleßinger… - Journal of Agricultural …, 2022 - ACS Publications
Soy sauce, one of the most common Asian fermented foods, exhibits a distinctive savory
taste profile. In the present study, targeted quantitation of literature-known taste compounds …
taste profile. In the present study, targeted quantitation of literature-known taste compounds …
Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce
M Zhuang, L Lin, M Zhao, Y Dong, D Sun-Waterhouse… - Food Chemistry, 2016 - Elsevier
Five tasty peptides were separated from soy sauce, by sensory-guided fractionation, using
macroporous resin, medium-pressure liquid chromatography and reverse phase-high …
macroporous resin, medium-pressure liquid chromatography and reverse phase-high …
Bioactive peptides in fermented foods: Production and evidence for health effects
C Martinez-Villaluenga, E Peñas, J Frias - Fermented foods in health and …, 2017 - Elsevier
Bioactive peptides are low molecular weight protein fragments of 2–20 amino acids residues
that exhibit beneficial physiological effects in vivo. The generation of bioactive peptides …
that exhibit beneficial physiological effects in vivo. The generation of bioactive peptides …
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