期刊论文

Xu, JC;Liu, Y

英文

Food Chemistry

0308-8146

2024

445

138692

10.1016/j.foodchem.2024.138692

CRediT authorship contribution statement Xiao Zhou: Conceptualization, Formal analysis, acquisition, Validation, Writing – original draft, Writing – review & editing. Liwen Jiang: acquisition. Qianqian Liu: Data curation, Investigation. Xinxin Zhang: Data curation. Jucai Xu: Resources, Software, Writing – review & editing. Yang Liu: Conceptualization, Data curation, Formal analysis, Resources, Software, Supervision, Writing – review & editing.

本校为第一且通讯机构

Douchi is a kind of traditional Chinese fermented soybean product with outstanding umami taste. Besides the umami amino acids in Douchi, peptides were also considered as an important contributor for the umami taste of Douchi. Peptides with molecular weight below 0.66kDa accounted for more than 50% in all samples except for TongChuan Douchi, and a total of 421 peptides were identified from the ten kinds of Douchi samples by using LC-MS/MS. Combined with sensory evaluation results, 19 peptides containing Glu, Asp or known umami peptide sequences were chosen as potential umami peptides via PLS-DA...