J-STAGE Home  >  Publications - Top  > Bibliographic Information

Agricultural and Biological Chemistry
Vol. 53 (1989) No. 2 P 319-325

Language:

http://doi.org/10.1271/bbb1961.53.319


"Delicious peptide" was reported to be as delicious as beef soup. The peptide and its fragments were synthesized to study its taste active sites. "Delicious peptide" was found to produce a umami and a sour taste. By preparing several di- or tripeptides composed of basic or acidic amino acids, we found that the taste of "delicious peptide" was produced by an interaction between the basic and the acidic fragments in the peptide.

Copyright © Japan Society for Bioscience, Biotechnology, and Agrochemistry

Article Tools

Share this Article