TASTE PROPERTIES AND SYNERGISMS OF BEEFY MEATY PEPTIDE

The purpose of this study was to examine the sensory properties of bee fy mealy peptide (BMP), an octapeptide first isolated from beef extrac t. BMP was synthesized and its recognition thresholds under different pH conditions and its synergisms with salt and monosodium glutamate (M SG) were determined by sensory evaluation. Recognition thresholds of B MP were not different (F>0.05) at different pHs. However, the descript ors of BMP changed with pH; and at pH 6.5 BMP had the strongest umami taste. There were synergistic effects (p<0.05) of salt and MSG on BMP recognition threshold at pH 6.5. Diluted beef extract samples with BMP were different (p<0.05) from samples without BMP.