Mining of kokumi peptides in chicken broth with peptidomics

Novel kokumi peptides from yeast extract and their taste mechanism via an in silico study

“…Similarly, several kokumi peptides identified in analogous studies exhibited the ability to enhance the kokumi, umami, and salty characteristics of the blank chicken broth in sensory evaluation. 17,60,68 The taste threshold for GSH in the blank chicken broth is 0.3 mmol L −1 , which is quite similar to the previously reported thresholds of 0.33 mmol L −1 in an MSG solution 66 and 0.25 mmol L −1 in a chicken soup solution. 69 Liu et al identified kokumi peptides from yeast extract with taste thresholds ranging from 0.3 to 1.5 mmol L −1 in blank chicken broth.…”

“…Similarly, in previous studies where electronic tongue analysis was used to assess chicken broth with and without kokumi peptides, it was also observed that the addition of kokumi peptides led to increased umami, richness, and saltiness scores for the solutions. 19,60 Considering the collective results of these experiments in this section, it can be inferred that IQGFK and EDFFVR possess good kokumi properties. It is worth noting that the two discovered kokumi peptides, IQGFK and EDFFVR, like the majority of previously identified kokumi peptides, are short-chain peptides with a relative molecular weight below 1000 Da.…”

“…Several previous studies have reported that during the ultrafiltration step and subsequent sensory evaluation, components with a molecular weight ranging from 0 to 1000 Da obtained the highest sensory scores for kokumi. [58][59][60] Therefore, the U1 fraction was selected for further separation and purification. The U1 fraction was separated into five components using gel chromatography as shown in Fig.…”

Exploring novel Kokumi peptides in Agaricus bisporus: selection, identification, and tasting mechanism investigation through sensory evaluation and computer simulation analysis

“…During the evaluation, sensory tasters retained 5 mL of the sample solution in their mouths for 5 s. The sample liquid was preheated to 50 °C in a thermostatic water bath to maintain stability. A 5-point scale, 31 ranging from 0 (unperceived) to 4 (strongly perceived), was employed in triplicate experiments for each evaluator, with mouth rinsing and resting intervals between sample sets to mitigate fatigue and acclimatization, ensuring the validity and precision of sensory evaluation results.…”

Development of Taste Sensor with Lipid/Polymer Membranes for Detection of Umami Substances Using Surface Modification

“…A potentiometry taste sensor, developed by Toko and other co-workers [30], has been commercially used in food industry [31][32][33][34], beverages [35][36][37][38], and medicine [39][40][41][42][43][44]. An example of commercialized taste sensing system utilizing potentiometric measurement is TS-5000Z (Intelligent Sensor Technology, Atsugi, Japan).…”