γ-Glu-Phe (γ-Glutamylphenylalanine) is synthesized by Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO). γ-Glu-Phe or the post-enzymatic reaction mixture enhances the umami intensity of commercial soy sauce and model chicken broth.
CAT No: HB00102
CAS No:7432-24-8
Synonyms/Alias:H-gamma-glu-phe-oh;7432-24-8;gamma-Glutamylphenylalanine;gamma-GLU-PHE;H-glu(phe-oh)-oh;glutamylphenylalanine;N-L-gamma-Glutamyl-3-phenyl-L-alanine;N-L-gamma-Glutamyl-L-phenylalanine;L-gamma-Glutamyl-L-phenylalanine;N-(gamma-L-Glutamyl)phenylalanine;(2S)-2-amino-5-[[(1S)-1-carboxy-2-phenylethyl]amino]-5-oxopentanoic acid;(2S)-2-amino-4-{[(1S)-1-carboxy-2-phenylethyl]carbamoyl}butanoic acid;EINECS 231-077-0;MFCD00002629;L-gamma-Glu-L-Phe;H--Glu-Phe-OH;|A-Glutamylphenylalanine;gammaglutamylphenylalanine;SCHEMBL161658;(S)-2-Amino-5-(((S)-1-carboxy-2-phenylethyl)amino)-5-oxopentanoic acid;CHEBI:89582;DTXSID60995842;XHHOHZPNYFQJKL-QWRGUYRKSA-N;L-.gamma.-Glutamyl-L-phenylalanine;N-(.gamma.-L-Glutamyl)phenylalanine;CS-6416;FG36323;L-Phenylalanine, N-L-.gamma.-glutamyl-;DA-64142;MS-24209;HY-101399;NS00046055;G12037;Q27161779;N-(4-Amino-4-carboxy-1-hydroxybutylidene)phenylalanine;(S)-2-amino-5-((S)-1-carboxy-2-phenylethylamino)-5-oxopentanoic acid;
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