Taste of free amino acids and peptides
- 1 January 1988
- journal article
- research article
- Published by Taylor & Francis in Food Reviews International
- Vol. 4 (2) , 175-194
- https://doi.org/10.1080/87559128809540828
Abstract
Although much attention has been given to olfaction, little attention has been given to taste. It is generally assumed that there are five primary tastes: sweetness, sourness, saltiness, bitterness, and umami. Free amino acids and peptides play important roles eliciting characteristic tastes of foods. In this paper, some tastes of free amino acids and some peptides are discussed.Keywords
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