文章基本信息

标题：Effect of a kokumi peptide, γ-glutamyl-valyl-glycine, on the sensory characteristics of chicken consommé
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作者：Takashi Miyaki ; Hiroya Kawasaki ; Motonaka Kuroda 等
期刊名称：Flavour
电子版ISSN：2044-7248
出版年度：2015
卷号：4
期号：1
页码：17
DOI：10.1186/2044-7248-4-17
语种：English
出版社：BioMed Central
摘要：Recent studies have demonstrated that kokumi substances such as glutathione are perceived through the calcium-sensing receptor (CaSR). Screening by a CaSR assay and sensory evaluation have shown that γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly) is a potent kokumi peptide. In the present study, the sensory characteristics of chicken consommé with added γ-Glu-Val-Gly were investigated using descriptive analysis. Chicken consommé containing γ-Glu-Val-Gly had significantly stronger “umami” and “mouthfulness” (mouth-filling sensation) characteristics than the control sample at a 99% confidence level and significantly stronger “mouth-coating” characteristic than controls at a 95% confidence level. These data suggest that a kokumi peptide, γ-Glu-Val-Gly, can enhance umami, mouthfulness, and mouth coating, implying that the application of this peptide could contribute to improving the flavor of chicken consommé.
关键词：Chicken consommé ; Kokumi ; γ-Glutamyl-valyl-glycine ; γ-Glu-Val-Gly ; Sensory evaluation ; Descriptive analysis