From: A review on mechanisms and commercial aspects of food preservation and processing
Taste | Amino acids |
---|---|
No taste/barely perceptible taste | d-Alanine, d-arginine, l-arginine, d-aspartate, l-aspartate, d-glutamate, l-histidine, d-isoleucine, l-isoleucine, d-lysine, l-lysine, d-proline, l-proline, d-serine, l-serine, l-threonine, d-valine, l-valine |
Sweet taste | d-Tryptophan, d-histidine, d-phenylalanine, d-tyrosine, d-leucine, l-alanine, glycine |
Bitter taste | l-Tryptophan, l-phenylalanine, l-tyrosine, l-leucine |
Sulfurous taste | d-Cysteine, l-cysteine, d-methionine, l-methionine |
Unique taste | l-Glutamic acid |