Identification of umami-tasting peptides from Volvariella volvacea using ultra performance liquid chromatography quadrupole time-of-flight mass spectrometry and sensory-guided separation techniques.
Journal of Chromatography A(2019)
Abstract
•A series of separation techniques guided by sensory evaluation were used.•Two peptides with umami taste were identified in Volvariella volvacea.•Taste characteristics and dose-response relationships of peptides were studied.
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Key words
Volvariella volvacea,Peptides,Umami-enhancing effect,Sensory evaluation,Identification
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