Novel Umami Peptides from Mushroom () and Their Umami Enhancing Effect via Virtual Screening and Molecular Simulation.

This study aimed to identify novel umami peptides in and investigate their umami enhancing effect. We virtually screened 155 potential umami peptides from the ultrasound-assisted hydrolysate according to values, iUmami-SCM, Umami_YYDS, and Tastepeptides_DM models, and molecular docking. Five peptides (AGKNTNGSQF, DEAVARGATF, REESDFQSSF, SEETTTGVHH, and WNNDAFQSSTN) were synthesized for sensory evaluation and kinetic analysis.

Umami taste evaluation based on a novel mouse taste receptor cell-based biosensor.

Umami, a taste sensation known for its savory and delicious properties, has garnered considerable attention from both consumers and the food industry. However, current understanding and evaluation of umami characteristics remain limited, presenting a long-standing issue. To address this challenge, we have developed a self-assembled biosensor based on matured taste receptor cells (TRCs), obtained through isolation and culture of taste stem cells.

A novel umami electrochemical biosensor based on AuNPs@ZIF-8/TiC MXene immobilized T1R1-VFT.

The bioelectronic tongues based on taste receptors have been emerging with human-like taste perception. However, the practical applications of the receptor-based biosensors were restricted by their narrow and low dynamic ranges. Here, a novel immobilization strategy based on AuNPs@ZIF-8/TiC MXene was developed to immobilize the umami ligand binding domain (T1R1-VFT), to fabricate an umami biosensor for umami substances detection.

Study on the distribution of umami receptors on the tongue and its signal coding logic based on taste bud biosensor.

Taste signals are uniformly encoded and transmitted to the brain's taste center by taste buds, and the process has not been systematically studied for several decades. The aim of this work was to investigate the distribution of umami receptors on the tongue and its signal coding logic based on the taste bud biosensors. Taste bud biosensors were constructed by immobilizing the taste bud tissues from different tongue regions of the rabbit to the glassy carbon electrode surface; The Shennong information equations were used to analysis the pattern of umami receptors to encode ligands information; The signal amplification capabilities of two types umami receptors (T1R1/T1R3 and mGluRs) were analyzed for the two ligands (L-monosodium glutamate (MSG) and disodium 5'-inosinate (IMP)).

Human-like performance umami electrochemical biosensor by utilizing co-electrodeposition of ligand binding domain T1R1-VFT and Prussian blue.

Over the past decades, due to the desire for artificial umami flavors, apparatuses for detecting the umami taste have constantly been developed. Nevertheless, most information on umami is still acquired through human sensory assessment, which makes it difficult to establish an umami standard or quantify the umami flavor. In this study, the ligand binding domain called venus flytrap (VFT) domain of the umami taste receptor protein T1R1 was used as a recognition element, and an electrochemical biosensor based on a double-signal amplification strategy was constructed using single-walled carbon nanotubes (SWCNTs) and Prussian blue (PB).

Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices.

Umami intensity promotes food flavor blending and food choice, while a universal quantification procedure is still lacking. To evaluate perceived umami intensity (PUI) in seven categories of foods, modified two-alternative forced choice (2-AFC) method with monosodium glutamate as reference was applied. Meanwhile, we explored whether equivalent umami concentration (EUC) by chemical analysis and electronic tongue (E-tongue) are applicable in PUI quantification.

Comparison of physicochemical and umami characterization of aqueous and ethanolic Takifugu obscurus muscle extracts.

Most umami substances were developed in aqueous extracts. In this study, we compared the molecular weight distributions and sensory characteristics of ethanol and aqueous Takifugu obscurus muscle extracts, and assessed their taste-related metabolites and peptide profile (<3 kDa) using nuclear magnetic resonance and nano liquid chromatography-mass spectrometry. The potential antioxidant peptide in ethanolic fraction was screened using Peptide Ranker, BIOPEP and quantum chemical simulations.

Seven novel umami peptides from Takifugu rubripes and their taste characteristics.

Pufferfish is worldwide known for its umami taste. Previous studies showed that umami peptide played a key role in taste perception of pufferfish. In order to more explain the umami taste of pufferfish in details, this study was aimed to identify more umami peptides from pufferfish.

Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS).

A rapid method for analyzing of Jinhua ham samples in different aging time was created based on gas chromatography-ion mobility spectrometry (GC-IMS). The GC-IMS chromatograph provided information regarding the identities and intensities of 37 volatile flavor compounds, including both monomers and dimers. Principal component analysis (PCA) effectively distinguished the variation in the aroma of the Jinhua hams specific to aging time.

Quantitative analyses of the umami characteristics of disodium succinate in aqueous solution.

Disodium succinate (WSA) contributes to umami taste in seafoods and it is abundantly found in scallops. However, the actual application of WSA in foods is limited due to a lack of understanding of its taste characteristics and stability. In this study, two-alternative forced choice method was used to determine the relative umami intensity of WSA compared to monosodium glutamate, as well as the relative umami intensity under different conditions (pH and temperature).