呈味肽 GENEEEDSGAIVTVF
鲜味 Umami, 咸味 Salty, 苦味 Bitter, 甜味 Sweet, 酸味 Sour
豆豉（印度尼西亚发酵大豆） Tempeh (Indonesian fermented soybean)
外部链接(如物理性质、GC图等)
Amin, M.; Kusnadi, J.; Hsu, J. L.; Doerksen, R. J.; Huang, T. C., Identification of a novel umami peptide in tempeh (Indonesian fermented soybean) and its binding mechanism to the umami receptor T1R. Food Chemistry 2020, 333 (suppl 2), 127411. DOI: 10.1016/j.foodchem.2020.127411.
