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Taste of free amino acids and peptides

 

作者: Toshihide Nishimura,   Hiromichi Kato,  

 

期刊: Food Reviews International  （Taylor Available online 1988）
卷期: Volume 4, issue 2  

页码: 175-194

 

ISSN:8755-9129

 

年代: 1988

 

DOI:10.1080/87559128809540828

 

出版商: Taylor & Francis Group

 

数据来源: Taylor

 

摘要:

Although much attention has been given to olfaction, little attention has been given to taste. It is generally assumed that there are five primary tastes: sweetness, sourness, saltiness, bitterness, and umami. Free amino acids and peptides play important roles eliciting characteristic tastes of foods. In this paper, some tastes of free amino acids and some peptides are discussed.

 

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