Revealing metabolite profiles in soy sauce and exploring their correlation with umami taste using UPLC-Orbitrap-MS/MS and GC-Tof-MS derivatization

Involvement of the Calcium-sensing Receptor in Human Taste Perception

Takeaki Ohsu, Yusuke Amino, Hiroaki Nagasaki et al. · Journal of Biological Chemistry · 2009 · 353 citations · Full text

Life Sciences, Pharmacology, Physiology +17

Molecular and Sensory Characterization of γ-Glutamyl Peptides as Key Contributors to the Kokumi Taste of Edible Beans (<i>Phaseolus vulgaris</i> L.)

Andreas Dunkel, Jessica Köster, Thomas Hofmann · Journal of Agricultural and Food Chemistry · 2007 · 251 citations

Agriculture, Biochemistry, Food Science +15

Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test

Yunzi Feng, Guowan Su, Haifeng Zhao et al. · Food Chemistry · 2014 · 229 citations

Agriculture, Food Science, Food Analysis +16

Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China

Yunzi Feng, Yu Cai, Guowan Su et al. · Food Chemistry · 2013 · 189 citations

Agriculture, Agricultural Biotechnology, Food Science +16

Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation

Xianli Gao, Junke Zhang, Ermeng Liu et al. · Food Chemistry · 2019 · 117 citations

Agriculture, Biotechnology, Food Science +16