ArticleFood chemistry: X2022
Generation and identification of kokumi compounds and their validation by taste-receptor assay: An example with dry-cured lamb meat.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed, 15 citations in OpenAlex.
- Kokumi Peptides in Salt Reduction: Preparation, Evaluation Methods, Perceptual Mechanisms, and Prospects for Food Applications.Journal of food science · 2026Review
- Kokumi substances as taste modulators: sensory properties and molecular mechanisms.Chemical senses · 2026Review
- Discovery and mechanistic profiling of novel kokumi peptides from Wuding chicken soup.Food chemistry: X · 2025Article
- Activation of the calcium-sensing receptor by glutathione maillard products: Implications for kokumi sensation.Food chemistry: X · 2025Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Kokumi tastants are small γ-glutamyl peptides (GGP) that enhance flavour in foods. We sought to generate GGP from the meat crusts of dry-cured lamb, an underutilised protein resource, identify these using mass spectrometry, and validate their functional activity using a kokumi-calcium sensing receptor (CaSR) assay. The water-soluble extract (WSE) of meat crust was hydrolysed by protease A (PA) and treated with glutaminase (GA). Fifteen GGP were identified, with 14 being significantly increased in PA and GA groups compared to WSE, as were along with free amino acid levels. The GA extract activated CaSR with higher potency and efficacy than PA and WSE suggesting the generation of potent kokumi tastants. The
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Registered trials
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