Unraveling umami complexity: From exploring umami peptides in fermented soybean curd to molecular elucidation of taste mechanisms

Sensoproteomic Characterization of Lactobacillus Johnsonii-Fermented Pea Protein-Based Beverage: A Promising Strategy for Enhancing Umami and Kokumi Sensations while Mitigating Bitterness

“…These results are consistent with those of Yan et al (2021) that low-molecular-weight peptides resulting from pea protein hydrolysis are associated with more pronounced saltiness and umami enhancement, emphasizing the crucial role of protein hydrolysis in enhancing the umami, kokumi, and salty tastes . Recent literature points at fermentation-related proteolysis as well as self-digestion to be responsible for the enrichment of umami tasting peptides sequences in various foodstuffs. − , …”

“…42 Recent literature points at fermentation-related proteolysis as well as self-digestion to be responsible for the enrichment of umami tasting peptides sequences in various foodstuffs. [14][15][16][17][18][19]25 This finding suggests the presence of peptides derived from proteolysis that have previously been reported as taste relevant; therefore, possible taste-active peptide sequences are further characterized in the next section.…”

“…Recent advancements in the research field point out the fundamental role of fermentation-generated peptides in savory sensations. − Integration of disciplines such as high-resolution mass spectrometry, proteomics, bioinformatics for data analysis, human sensory analysis, and genomic/transcriptomic data, as well as the ability to synthesize peptides and molecular docking simulations, has led to remarkable advancements in this field. This has facilitated the discovery of new peptides and emphasized the importance of proteolysis in flavor development. − …”