| 摘要 |
The body taste of a sweetener (for example, aspartame, sucralose, asesulfame, etc.) is improved by blending a sweet substance with an amino acid or a peptide having an effect of activating a calcium receptor such as ³-Glu-X-Gly (wherein X represents an amino acid or an amino acid derivative), ³-Glu-Val-Y (wherein Y represents an amino acid or an amino acid derivative), ³-Glu-Ala, ³-Glu-Gly, ³-Glu-Cys, ³-Glu-Met, ³-Glu-Thr, ³-Glu-Val, ³-Glu-Orn, Asp-Gly, Cys-Gly, Cys-Met, Glu-Cys, Gly-Cys, Leu-Asp, D-Cys, ³-Glu-Met(O), ³-Glu-y-Glu-Val, ³-Glu-Val-NH 2 , ³-Glu-Val-ol, ³-Glu-Ser, ³-Glu-Tau, ³-Glu-Cys(S-Me)(O), ³-Glu-Leu, ³-Glu-Ile, ³-Glu-t-Leu, ³-Glu-Cys(S-Me), etc. |
