As an indispensable soybean-fermented condiment, soy sauce is extensively utilized in
catering, daily cooking and food industry in East Asia and Southeast Asia and is becoming …

Soy sauce is a fermented product, and its flavor is a complex mixture of individual senses
which, in combination, create a strong palatable condiment for many Eastern and Western …

Dynamic quantitative descriptive analysis and temporal dominance of sensations were used
to analyze the data of sensory evaluation and characterize the taste profiles of chicken soup …

To study the umami peptides derived from porcine bone soup, ultrafiltration fractions with
molecular weight less than 1 kDa were screened by sensory analysis which showed higher …

Fermented foods represent an important segment of current food markets, especially
traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together …

Umami, as an alimentary taste, is an indicator for the presence of valuable amino acids or
oligopeptides. Umami substances, including free amino acids, nucleotides, peptides …

By combining python script invocation, the batch processing of molecular docking was
achieved to screen 20 potential umami peptides out of the 208 peptides identified in chicken …

This review presents some of the hottest topics in biotechnological applications: proteases in
biocatalysis. Obviously, one of the most relevant areas of application is in the hydrolysis of …

The study aimed to identify umami peptides from Boletus edulis and explore their umami
mechanism. 421, 713 and 616 peptides identified by LC-MS/MS from control sample (CS) …

Background The structure and mechanism of umami taste receptor remain largely unclear,
thus, far more research is necessary to increase the knowledge of tasty modalities …