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Effect of Peptides on New Taste Sensation: Kokumi-Review

文献类型： 外文期刊

作者： Feng, Tao 1 ; Zhang, Zhiwen 1 ; Zhuang, Haining 2 ; Zhou, Jinjie 3 ; Xu, Zhimin 1 ;

作者机构： 1.Shanghai Inst Technol, Sch Perfume & Aroma Technol, 100 Hai Quan Rd, Shanghai 201418, Peoples R China

2.Shanghai Acad Agr Sci, Natl Engn Res Ctr Edible Fungi, Key Lab Edible Fungi Resources & Utilizat South, Inst Edible Fungi,Minist Agr, Shanghai 201403, Peoples R China

3.Shanghai Peony Perfume Flavor Co Ltd, Shanghai 201210, Peoples R China

4.Louisiana State Univ, Ctr Agr, Dept Food Sci, Sch Nutr & Food Sci, 111 Food Sci Bldg, Baton Rouge, LA 70803 USA

关键词： Calcium-sensing receptor;gamma-glutamyl peptides;kokumi;mouthfulness;taste;thickness

期刊名称：MINI-REVIEWS IN ORGANIC CHEMISTRY （ 影响因子：2.495； 五年影响因子：1.781 ）

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收录情况： SCI

摘要： With the improvement of living standards and dietary habits, the flavor and quality of food are highly sought after; therefore people are pursuing to experience more delicious food. Many researchers in food flavor area are seeking molecules which make food more delicious and healthier. More and more investigators are studying the relation between taste molecules and gustation receptor. Kokumi taste is a kind of sensory feeling, such as thickness, mouthfulness, complexity, and increasing the continuity of the perception of food taste at the same time. As a new defined taste, in the sensory area, kokumi taste is being studied. This article deals with the finding of kokumi taste, detection of kokumi substances, and discussing kokumi taste mechanism. The major section of this review will relate to the kokumi-tasting components which have been published lately, such as gamma-glutamyl peptides etc.

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