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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.