2020OpenAlex66 citations
Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce
Wenhui Zhu, Hongwei Luan, Ying Bu, Xuepeng Li, Jianrong Li, Yuyu Zhang
Journal of the Science of Food and Agriculture
Abstract
For the first time, novel umami peptides in Chinese anchovy sauce have been reported. This study is helpful for discovering umami marine resource peptides, and can provide a basis for further understanding the flavor system of anchovy sauce. © 2020 Society of Chemical Industry.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
compound_effect100% confidence
umami peptides contribute to flavor system of anchovy sauce
“This study is helpful for discovering umami marine resource peptides, and can provide a basis for further understanding the flavor system of anchovy sauce.”
Concepts
UmamiChemistryTasteFlavorAftertasteDocking (animal)Sweetness