Umami taste, free amino acid composition, and volatile compounds of brown seaweeds
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Applied Phycology"
DOI: 10.1007/s10811-018-1632-x
Abstract: Umami taste is associated with deliciousness and was first suggested as a basic taste by Kikunae Ikeda in 1909 when he discovered that the brown seaweed konbu (Saccharina japonica), used to provide aqueous extracts for… read more here.
Keywords: taste; amino acid; brown seaweeds; volatile compounds ... See more keywords
Effect of salinity and pH on growth, phycoerythrin, and non-volatile umami taste active compound concentration of Rhodomonas salina using a D-optimal design approach
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Applied Phycology"
DOI: 10.1007/s10811-021-02547-4
Abstract: The cryptophyte Rhodomonas salina is widely used in aquaculture due to its high nutritional profile. This study aims to investigate the effect of salinity and pH on the growth, phycoerythrin concentrations, and concentrations of non-volatile… read more here.
Keywords: rhodomonas salina; effect; salinity; umami taste ... See more keywords
Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03663-3
Abstract: AbstractEffects of the pretreatments namely heating, microwave (MW), and ultrasound (US), followed by the enzymatic hydrolysis using different proteases (flavourzyme, neutrase, and protamex) on the protein recovery, umami taste compound content, and antioxidant activities of… read more here.
Keywords: protein; recovery; taste compound; lrh protein ... See more keywords
Subchronic and mild social defeat stress downregulates peripheral expression of sweet and umami taste receptors in male mice.
Sign Up to like & getrecommendations! Published in 2021 at "Biochemical and biophysical research communications"
DOI: 10.1016/j.bbrc.2021.09.063
Abstract: Depression is associated with taste disorders; however, the mechanisms by which mental stress affects taste perception are not well understood. This study aimed to elucidate the effects of psychosocial stress on peripheral taste-sensing systems using… read more here.
Keywords: taste; sweet umami; male mice; stress ... See more keywords
Enzyme-assisted extraction enhancing the umami taste amino acids recovery from several cultivated mushrooms.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.04.157
Abstract: In this study, enzyme-assisted extraction was performed to extract umami taste and total free amino acids (FAAs) from the six different mushrooms including shiitake (Lentinus edodes), oyster (Pleurotus ostreatus), tea tree (Agrocybe aegerita) and, white,… read more here.
Keywords: extraction; amino acids; enzyme assisted; assisted extraction ... See more keywords
Revealing the Secret of Umami Taste of Peptides Derived from Fermented Broad Bean Paste.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c09178
Abstract: To understand the umami taste of fermented broad bean paste (FBBP) and explore the umami mechanism, eight peptides (PKALSAFK, NKHGSGK, SADETPR, EIKKAALDANEK, DALAHK, LDDGR, and GHENQR) were separated and identified via ultrafiltration, RP-HPLC, and UPLC-QTOF-MS/MS… read more here.
Keywords: broad bean; bean paste; revealing secret; taste ... See more keywords
Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus).
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16127
Abstract: Temperature is one of the most important factors for drying edible mushrooms. To evaluate the effects of different hot-air drying (HAD) temperatures on the umami taste and aroma profile of Suillus granulatus (S. granulatus) mushrooms,… read more here.
Keywords: temperature; aroma; mushroom; umami taste ... See more keywords
Biophysical and functional characterization of the N-terminal domain of the cat T1R1 umami taste receptor expressed in Escherichia coli
Sign Up to like & getrecommendations! Published in 2017 at "PLoS ONE"
DOI: 10.1371/journal.pone.0187051
Abstract: Umami taste perception is mediated by the heterodimeric G-protein coupled receptors (GPCRs), formed by the assembly of T1R1 and T1R3 subunits. T1R1 and T1R3 subunits are class C GPCRs whose members share common structural homologies… read more here.
Keywords: ct1r1 ntd; t1r1; t1r1 t1r3; umami taste ... See more keywords
Characterization of Peanut Protein Hydrolysate and Structural Identification of Umami-Enhancing Peptides
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27092853
Abstract: Umami peptides are naturally found in various foods and have been proven to be essential components contributing to food taste. Defatted peanut powder hydrolysate produced by a multiprotease (Flavorzyme, Alcalase, and Protamex) was found to… read more here.
Keywords: peanut protein; taste; umami enhancing; umami taste ... See more keywords