Figure 2From: Mechanism of the perception of “kokumi” substances and the sensory characteristics of the “kokumi” peptide, γ-Glu-Val-GlySensory characteristics of low-fat custard cream with added γ-Glu-Val-Gly. A yellow line indicates the mean scores of the control low-fat custard cream. A green line indicates the mean scores of the low-fat custard cream with 0.004% of γ-Glu-Val-Gly.Back to article page