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

Flavour

Tohru Kouda²  Naohiro Miyamura¹  Motonaka Kuroda¹  Hiroya Kawasaki²  Takashi Miyaki¹ 

[1]Institute of Food Research and Technologies, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681, Japan

[2]Institute for Innovation, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681, Japan

关键词: Descriptive analysis;    Sensory evaluation;    γ-Glu-Val-Gly;    γ-Glutamyl-valyl-glycine;    Kokumi;    Chicken consommé;   

Others  :  1120326
DOI  :  10.1186/2044-7248-4-17

 received in 2014-09-03, accepted in 2014-12-01,  发布年份 2015

【 摘 要 】

Background

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.

Results

Chicken consommé containing γ-Glu-Val-Gly had significantly stronger “umami” and “mouthfulness” (mouth-filling sensation) characteristics than the control sample at a 99% confidence level and significantly stronger “mouth-coating” characteristic than controls at a 95% confidence level.

Conclusions

These data suggest that a kokumi peptide, γ-Glu-Val-Gly, can enhance umami, mouthfulness, and mouth coating, implying that the application of this peptide could contribute to improving the flavor of chicken consommé.

【 授权许可】

   
2015 Miyaki et al.; licensee BioMed Central.

【 图 表 】

Figure 1.

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