Discovery of kokumi peptide from yeast extract by LC-Q-TOF-MS/MS and sensomics approach

Sensomics Analysis of Key Hazelnut Odorants (Corylus avellana L. ‘Tonda Gentile’) Using Comprehensive Two-Dimensional Gas Chromatography in Combination with Time-of-Flight Mass Spectrometry (GC×GC-TOF-MS)

(2013) Johannes Kiefl et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aroma-active components of yeast extract pastes with a basic and characteristic meaty flavour

(2013) Meili Lin et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS

(2012) Guowan Su et al.   FOOD CHEMISTRY

Sensomics Analysis of Taste Compounds in Balsamic Vinegar and Discovery of 5-Acetoxymethyl-2-furaldehyde as a Novel Sweet Taste Modulator

(2012) Hedda Hillmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Kokumi Substances, Enhancers of Basic Tastes, Induce Responses in Calcium-Sensing Receptor Expressing Taste Cells

(2012) Yutaka Maruyama et al.   PLoS One

Umami taste characteristics of water extract of Doenjang, a Korean soybean paste: Low-molecular acidic peptides may be a possible clue to the taste

(2011) Mee-Ra Rhyu et al.   FOOD CHEMISTRY

Sensory-Guided Identification ofN-(1-Methyl-4-oxoimidazolidin-2-ylidene)-α-amino Acids as Contributors to the Thick-Sour and Mouth-Drying Orosensation of Stewed Beef Juice

(2010) Tessa Sonntag et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Discovery ofN2-(1-Carboxyethyl)guanosine 5′-Monophosphate as an Umami-Enhancing Maillard-Modified Nucleotide in Yeast Extracts

(2010) Daniel Festring et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bitter-Tasting and Kokumi-Enhancing Molecules in Thermally Processed Avocado (Persea americana Mill.)

(2010) Andreas Georg Degenhardt et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bitter peptides and bitter taste receptors

(2009) K. Maehashi et al.   CELLULAR AND MOLECULAR LIFE SCIENCES

Sensory-Directed Identification of β-Alanyl Dipeptides as Contributors to the Thick-Sour and White-Meaty Orosensation Induced by Chicken Broth

(2009) Andreas Dunkel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A Series of Kokumi Peptides Impart the Long-Lasting Mouthfulness of Matured Gouda Cheese

(2009) Simone Toelstede et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantitative Studies and Taste Re-engineering Experiments toward the Decoding of the Nonvolatile Sensometabolome of Gouda Cheese

(2008) Simone Toelstede et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY