1987
DOI: 10.1080/00021369.1987.10868411
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Bitterness of Leucine-containing Peptides

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Cited by 53 publications
(63 citation statements)
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“…As reported by Ishibashi et al,8) the relative evaluation of a sample compound against the standard substance is highly reproducible. Accordingly, under conditions for systematically obtaining a relative evaluation of a number of test compounds, it is possible to obtain the correct result with a relatively small number of panelists and small amount of the sample.…”
Section: Sensory Testmentioning
confidence: 69%
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“…As reported by Ishibashi et al,8) the relative evaluation of a sample compound against the standard substance is highly reproducible. Accordingly, under conditions for systematically obtaining a relative evaluation of a number of test compounds, it is possible to obtain the correct result with a relatively small number of panelists and small amount of the sample.…”
Section: Sensory Testmentioning
confidence: 69%
“…Accordingly, under conditions for systematically obtaining a relative evaluation of a number of test compounds, it is possible to obtain the correct result with a relatively small number of panelists and small amount of the sample. We have employed this method of Ishibashi et al 8 ) for the past 20 years in studies on the correlation between chemical structure and taste for bitter 9 ) and sweet peptides. 10 ) In the present studies, the method of Ishibashi et at.…”
Section: Sensory Testmentioning
confidence: 99%
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“…The procedure for sensory testing have been described in detail in our previous report. 20) In this investigation, for the peptides with a sweet taste, their threshold value and ratio of sweetness to sucrose as an index compound for sweetness are shown in Tables I-V. For some sweet compounds containing sourness resulted from excess HCl, we evaluated their sweetness except sourness. For some compounds containing other tastes, bitter, astringency, and so on other than sour, the threshold value of the taste required in this report was presented in the Tables.…”
Section: B Taste Evaluation (I) Preparation Of Sarnple Solutionsmentioning
confidence: 99%
“…, endoprotease peptide (Liu and Yasuda, 2005;Ishibashi et al, 1987a;1987b). exopeptidase aminopeptidase .…”
mentioning
confidence: 99%