Journal ArticleOPEN ACCESS

Effect of a kokumi peptide, γ-glutamyl-valyl-glycine, on the sensory characteristics of chicken consommé

  • Miyaki T
  • Kawasaki H
  • Kuroda M
  • et al.
Flavour (2015) 4(1)
DOI: 10.1186/2044-7248-4-17
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Abstract

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.

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Miyaki, T., Kawasaki, H., Kuroda, M., Miyamura, N., & Kouda, T. (2015). Effect of a kokumi peptide, γ-glutamyl-valyl-glycine, on the sensory characteristics of chicken consommé. Flavour, 4(1). https://doi.org/10.1186/2044-7248-4-17

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