Quantitative determination of kokumi compounds, γ-glutamyl peptides, in Korean traditional fermented foods, and by LC-MS/MS.

Unlabelled: Recent studies have shown that γ-glutamyl peptides (GGPs) are recognized by the calcium-sensing receptor and induce kokumi taste. The contents of GGP have been reported in some fermented foods such as cheese and Japanese soy sauce but not in and which are representative Korean fermented-soybean products. In this study, the qualitative and quantitative analyses of GGPs in several and were carried out by LC-MS/MS using 11 synthetic GGPs as reference compounds.