A Novel Compound with Kokumi Properties: Enzymatic Preparation and Taste Presentation Evaluation of N-Lauroyl Phenylalanine.
Sign Up to like & getrecommendations! Published in 2024 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.4c02712
Abstract: To satisfy the demands of the food industry, innovative flavor enhancers need to be developed urgently to increase the food flavor. In our work, N-lauroyl phenylalanine (LP) was prepared from phenylalanine (l-Phe) and lauric acid… read more here.
Keywords: food; flavor; lauroyl phenylalanine; kokumi ... See more keywords
Exploring Putative Kokumi Oligopeptides in Classic Sparkling Wines with a UHPLC-ESI-MS/MS Targeted Protocol.
Sign Up to like & getrecommendations! Published in 2024 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.4c08213
Abstract: Some oligopeptides can impart kokumi flavor to foods and beverages, a topic still not addressed in wine. A targeted ultra-high performance liquid-chromatography-mass spectrometry (UHPLC-MS/MS) metabolomics method capable of quantifying both amino acids and oligopeptides in… read more here.
Keywords: sparkling wines; wine; putative kokumi; kokumi ... See more keywords
Current progress in kokumi-active peptides, evaluation and preparation methods: a review.
Sign Up to like & getrecommendations! Published in 2020 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2020.1837726
Abstract: Kokumi is a complex sensation characterized by thickness, mouthfulness and continuity. Kokumi-active peptides, which are distributed in many kinds of food, induce a rich and long-lasting mouthfeel of food. Aimed to provide a comprehensive overview… read more here.
Keywords: kokumi active; kokumi; evaluation; active peptides ... See more keywords