Search Results (55)

Umami peptides were screened and identified from yak bone collagen for the first time by in silico analysis, molecular docking, and electronic tongue. Twenty proteases with known cleavage sites were used for the simulated proteolysis, and results indicated that “pepsin + papain” was the optimal enzymatic strategy for yak bone collagen to generate peptides with potential umami taste. Moreover, 82 novel unreported peptides with umami taste were found from the simulated hydrolysate, among which 9 peptides exhibited high binding affinity with the T1R1/T1R3 receptor (both -CDOCKER energy and CDOCKER interaction energy > 40 kcal/mol) via molecular docking. Subsequently, six novel umami peptides were identified through sensory evaluation and electronic tongue analysis, including VY, VM, SL, SN, VN, and IS (umami sensory score > 5). These peptides were also in silico characterized with high hydrophobicity, good water solubility, non-toxicity, non-allergenicity, good intestinal absorption, and good oral bioavailability. Furthermore, the identified peptides could bind with the key residues (such as HIS281 and LEU304) within the Venus flytrap domain of the T1R3 subunit of receptor T1R1/T1R3 through hydrogen bonds and electrostatic attractions to generate umami perception. This study revealed the mechanism of umami peptides identified from yak bone collagen and provides a novel approach for the development of umami peptides from animal sources. Full article

Background/Objectives: Fat, a newly researched taste, has been associated with the cluster of differentiation 36 (CD36) gene, which codes for the CD36 receptor protein. The rs1761667 variant has been associated with fat taste sensitivity. Furthermore, umami is a well-established taste with known receptors. The combination of these tastes is common in food; nevertheless, they have not been extensively investigated together. This study aimed to assess whether CD36 rs1761667 is associated with food liking and the perception of fat and umami foods. Methods: Two studies were conducted: A field study on 235 individuals from Italy and a laboratory study on 49 individuals from the UK. Data includes demographics, anthropometrics, a food liking questionnaire or a fat and umami food flavour test, dietary intake assessment, and rs1761667 genotyping. Results: Study 1: The rs1761667 A-allele was associated with a reduced liking for fatty and umami foods in individuals with BMI ≥ 25. Study 2: The rs1761667 A-allele was associated with an increased intensity of the umami food samples, and a significant positive association of rs1761667 with BMI and DQS was found. Conclusions: This study is the first to address the potential links between rs1761667, fat, umami, diet, and BMI. Further research is required to confirm these findings. Full article

White tea quality is primarily determined by its chemical composition, which varies significantly among cultivars. This study aimed to elucidate the chemical basis underlying quality differentiation in Baimudan white tea produced from three major Fujian tea cultivars: “Zhenghe Dabaicha” (ZHDB), “Fuan Dabaicha” (FADB), and “Fuding Dahaocha” (FDDH). Headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS), liquid chromatography–mass spectrometry (LC-MS), and quantitative descriptive analysis (QDA) were employed to characterize volatile compounds, amino acids, and saccharides. Odor Activity Values (OAVs) and Taste Activity Values (TAVs) were calculated to identify key contributors to sensory perception. Results showed that theanine, glutamic acid, asparagine, and serine were the primary contributors to umami taste, especially in ZHDB and FADB. Sweetness differences were largely due to sucrose, serine, and asparagine. OAV analysis further identified 22 critical aroma compounds: methyl salicylate, linalool, and β-ionone predominantly imparted floral notes, while β-ocimene, benzaldehyde, and geraniol enhanced sweet and fruity aromas. In contrast, (Z)-3-hexenol, (Z)-3-hexenal, and (E)-2-hexenal contributed grassy and refreshing characteristics, together defining the unique aroma profiles of each cultivar. This study provides an integrated chemical and sensory framework for understanding white tea quality variation, offering a theoretical basis for targeted flavor modulation. Full article

Pea protein isolate (PPI) is a plant protein with high nutritional value, but its application in food is limited by an unpleasant beany flavor. This study aimed to investigate the feasibility of improving the flavor of PPI through fermentation with Enterococcus faecalis 07. PPI was subjected to fermentation by E. faecalis 07 for different durations (0 H, 24 H, 48 H, and 72 H). After fermentation, pH, viable cell counts, free amino acid contents, electronic tongue analysis, and volatile organic compounds were determined. The results showed that fermentation significantly reduced the bitterness of PPI and enhanced its umami intensity. A total of 64 volatile organic compounds were identified in the fermented samples, 42 more than in the unfermented sample. Quantitative analysis revealed that hexanal (grass-like odor) decreased by 92% after 72 h of fermentation, 1-octen-3-ol (mushroom-like odor) decreased from 6.94 mg/kg to 1.73 mg/kg, and trans-2-octenal decreased to 0.59 mg/kg; meanwhile, aromatic compounds such as esters and ketones were produced. Along with changes in the physicochemical properties, organic acids, and free amino acid composition of PPI, correlation analysis between electronic tongue data and volatile compounds further indicated that changes in volatile components simultaneously affected the perception of five taste attributes of PPI (bitterness, sourness, sweetness, saltiness, and umami). In conclusion, this study demonstrated the feasibility of fermenting PPI with E. faecalis 07, which effectively improved its sensory attributes and physicochemical properties to a certain extent. Full article

Background: Understanding how aroma compounds enhance monosodium glutamate (MSG) umami perception remains a critical challenge in flavor science. Methods: The umami-enhancing effects of meaty flavorings were investigated using nasal clip sensory evaluation (orthonasal blockage). Active aroma compounds were subsequently identified using gas chromatography-mass spectrometry (GC-MS). The three-dimensional structure of the umami receptor T1R1/T1R3 was constructed by homology modeling. The interaction mechanism was deciphered using molecular dynamics (MD) simulations. Results: Seafood essence S demonstrated the most potent umami enhancement. Five key compounds significantly intensified the MSG umami intensity: methional, dimethyl sulfide (DMS), D-limonene (DLE), 2,3-dimethylpyrazine, and dimethyl trisulfide. Notably, this enhancement persisted even under nasal clip conditions, revealing a novel mechanism independent of cross-modal interactions. Sulfur-containing compounds consistently demonstrated umami-enhancing effects across the evaluation conditions. MD simulations showed that aroma compounds induced allosteric remodeling of T1R1/T1R3, strengthening MSG-receptor hydrogen bonding (1.8–2.6-fold increase), reducing receptor flexibility, and stabilizing the ternary complex. Binding affinity was highest for DMS, followed by DLE and methional. Conclusion: This study provides the first receptor-level evidence that aroma compounds directly modulate MSG-taste receptor interactions through allosteric regulation, offering a novel theoretical framework for odor–taste interactions with significant implications for umami enhancer design and flavor research. Full article

This study examines the relationship between dietary patterns, specifically the Mediterranean diet (MD) and the Western diet (WD), and sensory perception among nursing students at the University of Valladolid, Spain. The study aims to understand how these dietary patterns affect taste sensitivity and preferences, contributing to the fields of nutrition and sensory science. Materials and Methods: A total of 41 students participated in this study, following ethical guidelines. Food-grade materials such as refined salt, sucrose, monosodium glutamate, water, and breadsticks were used in sensory assessments. The study involved structured sensory evaluations along with dietary habit questionnaires. Sensory tests were conducted to measure taste perception, and statistical analyses were performed using IBM SPSS Statistics 25.0, with descriptive statistics and correlation analysis. Results: The findings revealed significant differences in taste perception across diet adherence levels. Specifically, higher adherence to the MD was associated with a higher perceived intensity and enjoyment of saltiness and umami, while a higher adherence to the WD showed a preference for sweetness. Significant correlations were found between diet adherence and taste enjoyment, with stronger positive associations for saltiness and umami under the MD. Conclusions: This study emphasized the impact of dietary habits on taste perception. Adherence to the MD enhanced sensitivity to moderate taste intensities, while adherence to the WD resulted in decreased perception at lower concentrations and heightened sensory responses at higher intensities. These results suggest that long-term dietary patterns influence taste receptor adaptation, potentially affecting food choices and overall health. Full article

Umami is a fundamental taste sensation, often described as a delicious and pleasant flavor perception. To enhance or complement the original flavor and meet the tastes of diverse regions, umami dipeptides have been extensively utilized in global food manufacturing. Currently, the application and purification techniques of dipeptides are relatively mature, while their umami mechanisms and molecular modification are both scarce. In this work, the 3D structure of the umami dipeptide target T1R1/T1R3 was first obtained through sequence alignment and homology modeling, then followed by the successful construction of a database containing 400 samples of dipeptides. Subsequently, the complex models of T1R1/T1R3, respectively, with DG (Asp-Gly) and EK (Glu-Lys) (i.e., T1R1_DG/T1R3, T1R1/T1R3_DG, T1R1_EK/T1R3, and T1R1/T1R3_EK) were obtained via molecular docking and virtual screening. Finally, based on comparative molecular dynamics (MD) simulation trajectories, the binding free energy was calculated to investigate receptor–ligand recognition and conformational changes, providing some implications for potential modifications of umami dipeptides. T1R1 tends to bind relatively small umami dipeptides, whereas T1R3 does the opposite, both of which favor the recognition of acidic and hydrophilic dipeptides. By comparing strategies such as hydroxyl introduction and chain length alteration, electrostatic effects may be more important than non-polar effects in molecular design. This work not only explores the recognition mechanism of umami dipeptides with the receptor T1R1/T1R3 showing certain theoretical significance, but also provides feasible suggestions for dipeptide screening and modification having certain application value. Full article

Salt as sodium chloride is an essential mineral present in food which is involved in physiological functions such as nutrient intestinal absorption, nerve conduction, and muscle contraction. It plays a critical role in food flavoring and ingestive behavior, serving as the basis of one of the five basic tastes. However, excessive salt intake is widely recognized as a risk factor for lifestyle-related diseases, such as hypertension, making salt reduction a key strategy in terms of public health. In that overall context, the aim of this review is to recapitulate the various approaches for salt intake reduction which have been implemented, with a focus on the use of L-glutamate in umami as a sodium substitute. Umami substances, like salt, are one of the five basic tastes and have the potential to enhance the flavor of food while simultaneously reducing salt intake. Several clinical trials have shown that L-glutamate can compensate for the reduction in saltiness while improving the overall palatability of food. This characteristic makes umami substances a valuable element in the context of salt reduction. By incorporating L-glutamate into the diet, it becomes possible to maintain a balanced nutritional intake while reducing salt, making it an effective approach toward a healthier diet. At the same time, L-glutamate-induced salt intake reduction potentially alleviates stress-related indicators associated with salt reduction. Thus, the strategic use of L-glutamate as compound involved in umami taste can help compensate for changes in taste perception due to salt reduction, enabling individuals to maintain meal satisfaction while transitioning to healthier dietary habits with lower salt. Full article

Background: There is a continuous demand to create new, superior sensory food experiences. In the food industry, yeast-derived flavor products (YPs) are often used as ingredients in foods to create new aromas and taste qualities that are appreciated by consumers. Methods: Chicken bouillon samples containing diverse YPs were chemically and sensorially characterized using statistical multivariate analyses. The sensory evaluation was performed using quantitative descriptive analysis (QDA) by trained panelists. Thirty-four sensory attributes were scored, including odor, flavor, mouthfeel, aftertaste and afterfeel. Untargeted metabolomic profiles were obtained using stir bar sorptive extraction (SBSE) coupled to GC-MS, RPLC-MS and targeted HILIC-MS. Results: In total, 261 volatiles were detected using GC-MS, from chemical groups of predominantly aldehydes, esters, pyrazines and ketones. Random Forest (RF) modeling revealed volatiles associated with roast odor (2-ethyl-5-methyl pyrazine, 2,3,5-trimethyl-6-isopentyl pyrazine) and chicken odor (2,4-nonadienal, 2,4-decadienal, 2-acetyl furan), which could be predicted by our combined model with R² > 0.5. In total, 2305 non-volatiles were detected for RPLC-MS and 34 for targeted HILIC-MS, where fructose-isoleucine and cyclo-leucine-proline were found to correlate with roast flavor and odor. Furthermore, a list of metabolites (glutamate, monophosphates, methionyl-leucine) was linked to umami-related flavor. This study describes a straightforward data-driven approach for studying foods with added YPs to identify flavor-impacting correlations between molecular composition and sensory perception. It also highlights limitations and preconditions for good prediction models. Overall, this study emphasizes a matrix-based approach for the prediction of food taste, which can be used to analyze foods for targeted flavor design or quality control. Full article

Vegetable creams are a popular food with sensory characteristics (intense color, smooth texture, rich flavor) suitable for the inclusion of microalgae ingredients. Limited examples of vegetable creams reformulation with microalgae are reported in the literature, and no research has focused on their stability. This study evaluates the quality parameters of heat-treated, high-protein vegetable creams formulated with Spirulina, Tetraselmis chui, and four different Chlorella vulgaris strains over an 8-month period. The investigation examines changes in physicochemical properties (color, moisture, consistency, pH, °Brix, syneresis), microbiological parameters, and sensory profile. Physicochemical results showed enhanced homogenization effects of microalgae, suggesting valuable technological applications. The sensory analysis highlights a general enhancement of umami and salty perception, with differences depending on the species considered. Yellow chlorellas were the least impactful in terms of flavor but require further investigation regarding their pronounced color influence. Tetraselmis chui altered the most the sensory profile with a strong fishy and shellfish flavor. Over time, color variation deserves attention since slight browning phenomena, with possible negative effects on consumer perception, were observed. Regarding sensory aspects, limited and no detrimental effects were detected over time in texture, taste, and smell. No adverse impact on shelf life was observed, suggesting applications in long-term storage foods. Full article

Background/Objectives: Taste guides the consumption of food and alcohol for both humans and rodents. Given that chronic dietary exposure to bitter and sweet foods are purported to alter the perception of bitter and sweet tastes respectively, we hypothesized that dietary habits may shape how the taste properties of ethanol are perceived and thus how it is consumed. Methods: Using C57BL/6 mice as a model, we contrasted taste behavior, morphology, and expression after a 4-week diet featuring consistent bitter, sweet, or neutral (water) stimuli. Results: Our results demonstrated that a 4-week bitter diet containing a quinine solution increased preference for ethanol, while a 4-week sweet diet consisting of a sucralose solution did not alter ethanol preference nor intake. The quinine diet also reduced the number of sweet- or umami-sensing T1R3-positive cells in the circumvallate papillae taste buds of the mice. Conclusions: Based on the behavioral changes observed with the bitter diet, it is possible that either bitter or sweet taste, or both together, drive the increase in ethanol preference. The implications of these findings for alcohol consumption are that dietary habits that do not necessarily concern alcohol may be capable of altering alcohol preference via taste habituation. Habitual intake of bitter and/or sweet foods can shift the perception of taste over time. Changes to how the taste components of alcohol are perceived may also alter how acceptable the taste of alcohol is when experienced as a whole, thereby having the unintended consequence of shifting alcohol consumption levels. Our study demonstrates another side to bitter habituation, which, thus far, has been studied in the more positive context of developing a set of dietary tactics for promoting bitter vegetable intake. Full article

Seaweed is a sustainable and nutritionally beneficial ingredient; however, consumers do not regularly eat it in North America. Sugar kelp is one variety of seaweed that is presently underutilized and this study will evaluate Atlantic Canadians’ sensory perception of sugar kelp addition to soup. Participants’ (n = 90) liking and sensory perception of seaweed addition to soup (control [no sugar kelp], 4% wt/wt, 6% wt/wt, 8% wt/wt and 10% wt/wt) was evaluated. A second sensory trial evaluated the amount of sugar kelp the participants (n = 83) would add to the soup if given the opportunity and their resulting sensory perception. The participants used hedonic scales, check-all-that-apply, and general labelled magnitude scales to evaluate the soup. The results identified how consumers perceive sugar kelp in soup, as well as their liking of sugar kelp in soup. In both trials, the participants indicated that sugar kelp could be added at approximately 6% wt/wt without impacting their acceptance. Liking of the soup’s flavour was negatively impacted by the sugar kelp addition; however, it did not impact the amount of soup participants consumed in the second trial. The sugar kelp addition increased the intensity of saltiness and umami at the 6% wt/wt addition level and lower, but at 8% wt/wt the soup was associated with pungency and off-flavours. The results suggest that sugar kelp addition to soup is acceptable at low levels. Full article

Background and aims: The Mediterranean diet (MedDiet) is a healthy dietary pattern associated with reduced risk of chronic diseases. However, adherence is declining, particularly among younger populations. Therefore, it is crucial to identify the main aspects that affect its adherence, particularly food preferences and sensory function, which have received insufficient attention. Our aims were to investigate the impact of socio-demographic and lifestyle factors on adherence to the MedDiet among young individuals; to assess the association of taste preferences and food liking with MedDiet adherence; and to evaluate the associations between taste perception modalities, taste and food preferences, and adherence. Methods: A cross-sectional study on young adults (aged 20.5 ± 4.7 years) in a Mediterranean country (n = 879) was carried out. Demographic characteristics, clinical characteristics, anthropometric characteristics, lifestyle characteristics, MedDiet adherence, taste preferences, and food preferences were assessed. Taste perception for bitter, salty, sweet, sour, and umami was determined by rating different concentrations of prototypical tastants. We computed a total taste perception score and three scores to combine food preferences. Results: We identified several socio-demographic and lifestyle factors associated with adherence to the MedDiet, as well as food preferences, taste preferences, and taste perception determinants. Food preferences were significantly associated with total adherence to the MedDiet. Higher preference for olive oil, oranges, broccoli, fish, and legumes was associated with higher MedDiet adherence (p < 0.05 for all). Conversely, higher preference for sweet foods, red meat, and butter was associated with lower adherence (p < 0.05 for all). The combined positive score for food preference was strongly associated with higher MedDiet adherence (p = 1.4 × 10⁻²³) in the multivariate adjusted model. The combined negative food preference score was inversely associated (p = 1.9 × 10⁻⁸). Likewise, taste preferences were significantly associated with adherence to the MedDiet (strong inverse association for sweet taste preference and direct association for bitter taste preference; both p < 0.001). Moreover, bitter taste perception was inversely associated with adherence to the MedDiet and with bitter foods (p < 0.05). In conclusion, future precision nutrition studies should measure food liking and taste preferences, which are crucial determinants of MedDiet adherence, especially in young people. Full article

The umami taste is well validated in Asian culture but remains less recognized and accepted in European cultures despite its presence in natural local products. This study explored the sensory and emotional perceptions of umami in 233 Austrian participants who had lived in Austria for most of their lives. Using blind tasting, participants evaluated monosodium glutamate (MSG) dissolved in water, providing open-ended verbal descriptions, pleasantness ratings, and comparisons to a sodium chloride (NaCl) solution. Discrimination tests excluded MSG ageusia, and basic demographic data were collected. A text semantic-based analysis (TSA) was employed to analyze the emotional valence and descriptive content of participants’ responses. The results showed that MSG was predominantly associated with neutral sentiments across the group, including both female and male subgroups. “Sour” was the most frequent taste descriptor, while “unfamiliar” characterized the perceptual experience. Pleasantness ratings for MSG and NaCl were positively correlated, suggesting that overcoming the unfamiliarity of umami could enhance its acceptance and align it with the pleasantness of salt. These findings advance the understanding of umami sensory perception and its emotional and cultural acceptance in European contexts, offering valuable insights for integrating umami into Western dietary and sensory frameworks. Full article

Unsaturated fatty acids (FAs) can influence various aspects of human biology (e.g., the immune system), and an excess of saturated fatty acids is associated with non-communicable diseases. The orosensory perception of FAs has been demonstrated and debated as a possible sixth taste. The Cluster of Differentiation 36 (CD36) gene codes for a membrane protein apically located in taste bud cells, which is considered a possible fat taste mediator. The single nucleotide polymorphism (SNP) rs1761667 (G>A) is associated with a reduced protein expression, possibly leading to fat taste hyposensitivity, but the results are controversial. Here, we investigate, in two European cohorts, rs1761667’s role on taste perception, food liking as an intake determinant, and diet-related traits. We analysed two cohorts from the UK (n = 49; 63% female) and Italy (Friuli Venezia Giulia (FVG); n = 235; 54% female). Data collected were taste perception and liking via actual foodstuffs in the UK; food liking, as evaluated by a questionnaire, in FVG; the rs1761667 genotype; and BMI as an indicator of non-communicable diseases. The effect of the SNP on the considered phenotypes was evaluated using linear regression models. In the UK, A-allele carriers showed higher perceived intensity (β = 0.99; p = 0.02) and reduced liking, although not significant (β = −0.30), from fat food sample; in the FVG cohort, we replicated the negative association between A-allele carriers and fat liking, specifically for “gorgonzola” cheese (β-value = −0.82; p = 0.03). These results align with the negative relationship seen between fat intensity and liking (cor = −0.2). Regarding other tastes, we found that A-allele carriers (UK) showed higher umami food perceived intensity (β-value = 0.89; p = 0.02) and reduced liking (FVG) for an umami food (“soy sauce”) (β value = −0.97; p = 0.02). Similarly, in the UK, the relationship between umami intensity and liking was negative (cor = −0.32). Considering effects on health status, we found that A-allele carriers (UK) showed an increased BMI (β-value = 2.02; p = 0.02). Our results show that the A-allele is associated with an increased perceived intensity and a decreased liking for fatty foods. In addition, a novel association was found between umami perception/liking and rs1761667. Further research is required to elucidate these observations and the possible effects on taste perception and dietary intake. Full article