TY - JOUR AU - Miyamura, Naohiro AU - Jo, Shuichi AU - Kuroda, Motonaka AU - Kouda, Tohru PY - 2015 DA - 2015/01/26 TI - Flavour improvement of reduced-fat peanut butter by addition of a kokumi peptide, γ-glutamyl-valyl-glycine JO - Flavour SP - 16 VL - 4 IS - 1 AB - Recent studies have demonstrated that kokumi substances, which enhance basic tastes and modify mouthfulness and continuity although they have no taste themselves, are perceived through the calcium-sensing receptor (CaSR). Screening by a CaSR assay and sensory evaluation have shown that γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly) is a potent kokumi peptide. In our previous study, it was reported that the addition of γ-Glu-Val-Gly to chicken consommé significantly enhanced mouthfulness, continuity and thickness. In this study, the effect of γ-Glu-Val-Gly on reduced-fat peanut butter was investigated. SN - 2044-7248 UR - https://doi.org/10.1186/2044-7248-4-16 DO - 10.1186/2044-7248-4-16 ID - Miyamura2015 ER -