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Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect

Binbin Yu1, Wei Wu2, Bei Wang3

  • 1College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing 400715, China.

Food Chemistry
|December 13, 2021
PubMed

Keywords:
CollagenElectronic tongueGlucosamineMaillard reactionMaillard-reacted peptidesSalt tasteSensory evaluation

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