Identification of Compounds Contributing to Umami Taste of Pea Protein Isolate

Food chemistry（2023）

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摘要

•Sensory-guided fractionation revealed umami compounds in pea protein isolate.•Monosodium glutamate (MSG) was found at subthreshold concentrations.•Ribonucleotides were identified as umami enhancing compounds with MSG.•Ribonucleotides reported synergistic umami enhancing activity.

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关键词

Umami taste,Pea protein isolate,Ribonucleotides,Monosodium glutamate,Sensory-guided LC-fractionation,Sensory recombination

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