Characterization of umami compounds in bone meal hydrolysate

The objective of this research was to identify and characterize the chemical compounds that exhibited monosodium glutamate (MSG)‐like taste in the hydrolyzed bone meal produced by using flavourzyme. The free amino acids and peptides in the bone meal hydrolysate were analyzed. The results showed that...

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Veröffentlicht in:	Journal of food science 2021-06, Vol.86 (6), p.2264-2275
Hauptverfasser:	Zhang, Yin, Ke, Huan, Bai, Ting, Chen, Chang, Guo, Tianrong, Mu, Yunlong, Li, Hui, Liao, Wenlong, Pan, Zhongli, Zhao, Liming
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids Aspartic acid Astringents Bitterness bone meal Bovine spongiform encephalopathy Chemical compounds Electronic tongues Flavor Glutamic acid hydrolysate Hydrolysates Hydrolysis Meat Monosodium glutamate MSG‐like Peptides Saltiness Sensory evaluation Sodium glutamate Sourness Taste Umami
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