γ-Glu-Phe (γ-Glutamylphenylalanine) is a γ-3 glutamyl dipeptide found in sourdough.it 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[1].

7432-24-8

C14H18N2O5

294.3

γ-Glutamylphenylalanine;γ-Glu-Phe

H2O:50 mg/mL (169.89 mM)
Powder: -20°C for 3 years
In solvent: -80°C for 2 years