Comparative analysis of kokumi effects in Ile-Leu, Ile-Ile, Leu-Leu, and Leu-Ile: Sensory, simulation, and structural insights.

The exact characteristics and underlying mechanisms of the taste differences between dipeptides containing leucine (Leu) and isoleucine (Ile) are still unknown, although their kokumi properties are well known. This study used molecular dynamics simulations and sensory analysis to examine kokumi attributes, such as the thickness and continuity of four peptides: Leu-Leu, Leu-Ile, Ile-Ile and Ile-Leu. Sensory results showed that 1 mM Leu-Leu, Leu-Ile and Ile-Leu increased the thickness of umami taste in the MSG solution by 21.