THE TASTE OF AMINO-ACIDS, PEPTIDES AND PR OTEINS - EXAMPLES OF TASTY PEPTIDES IN CASEIN HYDROLYSATES

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.