Table 3.

Sensory evaluation of peptides by solid phase synthesis in chicken broth.

Samples	Taste Properties
Blank chicken broth	Moderate umami; slight salty; light aftertaste; short lasting time
Blank chicken broth + Glutathione standard	Slight sour; enhanced umami and salty; a strong sense of mouthfulness and continuity
Blank chicken broth + Gly-His-Gly-Asp	Sour; a strong sense of umami; thickness and complexity; obvious punch on mouth; slightly enhanced salty
Blank chicken broth + Gly-Leu-Pro-Asp	Sour; overall taste similar to the standard; obvious kokumi taste