Salt (sodium chloride, NaCl) is a vital ingredient in fermented foods, which affects their
safety, texture, and flavor characteristics. Recently, the demand for reduced-sodium …

The diseases caused by excessive sodium intake derived from NaCl consumption have
attracted widespread attention worldwide, and many researchers are committed to finding …

Previous studies supposed that Amadori rearrangement products (ARPs) of peptides might
have better umami-enhancing abilities. To confirm this, five ARPs (EP-ARP, AH-ARP, EE …

Kokumi is an important taste perception whose chemical basis still needs clarifications and
for which the development of high-throughput tools of analysis is desirable. The activation of …

Sodium is one of the essential additives in meat processing, but excessive sodium intake
may increase risk of hypertension and cardiovascular disease. However, reducing salt …

Seaweeds have a naturally salty taste owing to their high content of minerals like potassium,
besides sodium, which can be utilised as a healthy sodium replacer in food. In addition …

Abstract γ-Glutamyl peptides are small molecular peptides that greatly influence the
perception of kokumi taste. Multiple natural peptides, including γ-glutamyl di-and tripeptides …

In the past decades, the flavor industry's investment in research and development has
increased to take innovative steps. Meanwhile, the lack of information regarding the flavored …

Natural taste/flavor enhancers are essential ingredients that could potentially address
condiments overconsumption. For the first time, we report that hyaluronic acid (HA) could …

With the increase in consumers' awareness of healthy diet, the development of green foods
has become a significant research direction for the modern food industry. Umami peptides …