The behavior of umami components in thermally treated yeast extract

Umami proteolytics are natural food flavor alternatives to glutamate. In this study, key umami taste fractions were separated and purified from thermally treated yeast extract (YE) to yield fifteen umami peptides. Systematic approaches using sensory-guided fractionation on taste-active umami proteol...

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Veröffentlicht in:	Food research international 2019-06, Vol.120, p.534-543
Hauptverfasser:	Alim, Aygul, Yang, Chao, Song, Huanlu, Liu, Ye, Zou, Tingting, Zhang, Yu, Zhang, Songpei
Format:	Artikel
Sprache:	eng
Schlagworte:	LC/Q-TOF-MS/MS Sensory-guided fractionation Taste synergism Thermal treatment Umami peptide Yeast extract
Online-Zugang:	Volltext
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