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Table 2 Effect of γ-Glu-Val-Gly on the low-fat peanut butter

From: Flavour improvement of reduced-fat peanut butter by addition of a kokumi peptide, γ-glutamyl-valyl-glycine

Sensory attributes

Score of sample with γ-Glu-Val-Gly

Significance

Peanut flavour

0.06 ± 0.05

NS

Thick flavour

0.13 ± 0.04

**

Aftertaste

0.14 ± 0.05

*

Continuity of taste

0.09 ± 0.05

NS

Oiliness

0.09 ± 0.04

*

  1. Data was shown as means ± standard errors.
  2. Abbreviation: NS not significant.
  3. *p < 0.05; **p < 0.01.
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Flavour

ISSN: 2044-7248