FOOD SCIENCE ›› 0, Vol. ›› Issue (): 320-326.

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Research Progress in Flavor Peptides in Foods and Corresponding Taste Mechanisms

  

  • Received:2011-03-22 Revised:2012-03-07 Online:2012-04-15 Published:2012-04-20

Abstract: Flavor peptides with various structures and lengths can reveal unique taste properties including sweet, bitter, umami, sour and salty properties. It has been proposed that the structures and amino acid sequences of flavor peptides can also affect their taste properties. Flavor peptides not only serve as unique precursors of aromas but also affect food taste. Current studies mainly focus on the types and amounts of flavor peptides; however, the mechanisms of their interactions with taste receptors remain unclear. In foreign countries, several investigations have reported that flavor peptides have impact on blood pressure and other physiological functions. Moreover, the mechanisms of interaction between flavor peptides and taste receptors have been reported rarely. In this article, the effects of flavor peptides on food flavor and corresponding taste mechanisms are reviewed, which will provide a theoretical basis for further research and development of flavor foods and seasonings.

Key words: flavor peptides, taste properties, taste mechanisms

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