23. Flavor-Active Properties of Amino Acids, Peptides, and Proteins

  1. Yoshinori Mine1,
  2. Eunice Li-Chan2 and
  3. Bo Jiang3
  1. Eunice C.Y. Li-Chan and
  2. Imelda W.Y. Cheung

Published Online: 29 JUN 2010

DOI: 10.1002/9780813811048.ch23

Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals

Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals

How to Cite

Li-Chan, E. C.Y. and Cheung, I. W.Y. (2010) Flavor-Active Properties of Amino Acids, Peptides, and Proteins, in Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals (eds Y. Mine, E. Li-Chan and B. Jiang), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813811048.ch23

Editor Information

  1. 1

    Department of Food Science, University of Guelph, Guelph, ON, Canada N1G 2W1

  2. 2

    The University of British Columbia Food Nutrition & Health Program, 2205 East Mall, Vancouver, BC, Canada V6T 1Z4

  3. 3

    State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, 214122, China

Author Information

  1. The University of British Columbia Food Nutrition & Health Program, 2205 East Mall, Vancouver, BC, Canada V6T 1Z4

Publication History

  1. Published Online: 29 JUN 2010
  2. Published Print: 30 JUL 2010

Book Series:

  1. IFT Press

ISBN Information

Print ISBN: 9780813813110

Online ISBN: 9780813811048

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Keywords:

  • amino acids, peptides and proteins - flavor-active properties;
  • taste receptors;
  • primary taste characteristics of amino acids;
  • synergistic interactions affecting taste and flavor;
  • peptides and protein hydrolysates - taste-active properties;
  • peptide bitterness prediction;
  • taste-active properties of proteins;
  • taste-modifying property - of sweet proteins;
  • amino acid, peptide and protein interaction - with flavor ingredients;
  • peptides and protein hydrolysates

Summary

This chapter contains sections titled:

  • Introduction

  • Taste Receptors

  • Taste-Active Properties of Amino Acids

  • Taste-Active Properties of Peptides and Protein Hydrolysates

  • Taste-Active Properties of Proteins

  • Interactions of Amino Acids, Peptides, and Proteins with Flavor Ingredients

  • Conclusion and Research Needs

  • References