The behavior of umami components in thermally treated yeast extract
作者： Aygul Alim , Chao Yang , Huanlu Song , Ye Liu , Tingting Zou
DOI: 10.1016/J.FOODRES.2018.11.002
关键词: Biochemistry 、 Natural food 、 Umami 、 Sensory system 、 Peptide 、 Taste 、 Taste Threshold 、 Yeast extract 、 Chemistry 、 Flavor 、 Food science
摘要: … Electronic tongues are inspired in the mode mammalians … (10 mmol/L), citric acid as sour standard (20 mmol/L) and NaCl as … umami peptides, which was consistent with E-tongue results …
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