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Koku in Food Science and Physiology by Toshihide Nishimura & Motonaka Kuroda

Author:Toshihide Nishimura & Motonaka Kuroda , Date: March 18, 2020 ,Views: 258

Koku in Food Science and Physiology by Toshihide Nishimura & Motonaka Kuroda

Author:Toshihide Nishimura & Motonaka Kuroda
Language: eng
Format: epub
ISBN: 9789811384530
Publisher: Springer Singapore


7.4.2 Materials and Methods

7.4.2.1 Preparation of γ-Glu-Val-Gly

The γ-Glu-Val-Gly used in the present study was of food additive grade (FEMA-GRAS No. 4709; FEMA: Flavor and Extract Manufacturers’ Association; JECFA food flavoring No. 2123; JECFA: Joint FAO/WHAO Expert Committee on Food Additives), was obtained from Ajinomoto Co., Inc. (Tokyo, Japan), and was prepared by chemical synthesis as reported previously (Ohsu et al. 2010).

7.4.2.2 Preparation of Reduced-Fat and Full-Fat Peanut Butter



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