F. Roudotalgaron, THE TASTE OF AMINO-ACIDS, PEPTIDES AND PR OTEINS - EXAMPLES OF TASTY PEPTIDES IN CASEIN HYDROLYSATES, Le Lait, 76(4), 1996, pp. 313-348
After the presentation of some definitions and a brief overview on tas
te physiology, this review describes the actual knowledge on the taste
of amino acids and peptides. According to the five tastes theory we d
iscuss for each case the taste-structure relation. Tasty peptides are
presented in tables with their taste thresholds. Savory-peptides in ca
sein hydrolysates are listed, especially bitter peptides. The other ta
stes are not important in casein hydrolysates but same of them can tak
e place in other protein hydrolysates.