Shuai Shang1,2, Honghai Zhang2,*, Xiaoyang Wu2, Qinguo Wei2, Jun Chen1, Huanxin Zhang1, Huaming Zhong2 and Xuexi Tang1,*
...including sweet, bitter, umami, sour and salty. Among these tastes, the bitter sense is believed to help animals identify poisonous compounds. Bitter taste receptors coded by bitter taste receptor (Tas2r) genes has been identified in many species, but the evolution and repertoire of Tas2r genes in raccoon dog (Nyctereutes procyonoides) was still unknown. As a true omnivorous mammal, the Tas2r genes may play a critical role in food s...
Zhuanxia Chen1, Ningping Tao1,*, Xiao Qin1 and Dayong Liu2
...ine. Results showed that umami was the most prominent flavor. Compared with liver, IMP is the main flavor nucleotide in meat. However, the contents of the umami amino acids and betaine in liver are much higher than that of meat. Additionally, trimethylamine oxide is mainly found in the meat. After steaming, content of IMP in meat increased significantly. Compared with steamed meat, the flavor materials in boiled meat had a c...
