Determination of γ-glutamyl-valyl-glycine in raw scallop and processed scallop products using high pressure liquid chromatography-tandem mass spectrometry

► The kokumi peptide γ-Glu-Val-Gly in scallop foods was determined using LC/MS/MS. ► Scallop foods contained γ-Glu-Val-Gly at 0.08-0.77 μg/g. ► This is the first report to confirm the existence of γ-Glu-Val-Gly in foodstuff.