Isolation and identification of flavour peptides from Puffer fish (Takifugu obscurus) muscle using an electronic tongue and MALDI-TOF/TOF MS/MS

Article ID	Journal	Published Year	Pages	File Type
10538616	Food Chemistry	2012	8 Pages	PDF

Abstract

âº This study examined flavor peptides extracted from Takifugu obscurus. âº We used electronic tongue and sensory evaluation to clarify the taste of peptides. âº Peptide fraction P2b elicited umami and sweet taste. âº The amino acid sequence of P2b was identified as Tyr-Gly-Gly-Thr-Pro-Pro-Phe-Val. âº Peptides are contributors to the taste of the T. obscurus.

Keywords

UniProt Electronic tongue Takifugu obscurus

Related Topics

Physical Sciences and Engineering Chemistry Analytical Chemistry

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Isolation and identification of flavour peptides from Puffer fish (Takifugu obscurus) muscle using an electronic tongue and MALDI-TOF/TOF MS/MS

Authors

Mei-Xiu Zhang, Xi-Chang Wang, Yuan Liu, Xing-Lian Xu, Guang-Hong Zhou,