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 …

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 …

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 …

Soybean protein, casein, bonito protein and chicken protein, each as foodstuff protein, were
hydrolyzed with four proteinases; namely, pepsin, trypsin, α-chymotrypsin and bromelain …

Golden pomfret (Trachinotus ovatus) is an important farmed fish in Asia, often consumed
following salting and natural microbial fermentation. Flavor development in fermented foods …

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 …

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 …

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 …

Five tasty peptides were separated from soy sauce, by sensory-guided fractionation, using
macroporous resin, medium-pressure liquid chromatography and reverse phase-high …

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 …