Taste Characteristics and Stability of Umami Peptides Derived from Tetragenococcus halophilus

doi:10.7506/spkx1002-6630-20240719-205

FOOD SCIENCE ›› 2025, Vol. 46 ›› Issue (5): 1-7.doi: 10.7506/spkx1002-6630-20240719-205

• Food Flavor Regulation and Health • Next Articles

Taste Characteristics and Stability of Umami Peptides Derived from Tetragenococcus halophilus

PAN Guoyang, WANG Yaqi, DENG Li, TONG Xing, YAN Chunyue, AN Feiyu, JIANG Jinhui, WU Rina, WU Junrui

(1. Food Science College, Shenyang Agricultural University, Shenyang 110866, China;2. Liaoning Provincial Engineering Research Center of Food Fermentation Technology, Shenyang 110866, China; 3. Foshan Haitian (Gaoming) Flavoring Food Co., Ltd., Foshan 528000, China; 4. Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China)

Online:2025-03-15 Published:2025-02-07

Abstract

Abstract: In order to further analyze the taste characteristics and processing stability of umami peptides from Tetragenococcus halophilus, 41 suspected umami peptides from T. halophilus were tested in this study, and three synthetic peptides (EEEEEE, HAAGMVE, and ESVYAST) with the highest umami values were selected using an electronic tongue. Their taste characteristics were analyzed by sensory evaluation, and the effects of temperature and pH on the stability of the umami peptides were analyzed. The results showed that all three peptides showed umami taste, with perceptual threshold ranging from 0.108 to 0.362 mmol/L. Among them, HAAGMVE demonstrated a particularly potent umami-enhancing effect. The stability analysis results showed that the umami values of EEEEEE, HAAGMVE and ESVYAST increased with increasing pH from 4.0 to 8.0, but remained stable in the temperature range of 25–100 ℃. EEEEEE exhibited the best stability. The results of this study provide a theoretical basis for the development and utilization of umami peptides derived from T. halophilus, and lay a foundation for improving the flavor quality of fermented products and promoting their industrial production.

Key words: Tetragenococcus halophilus; umami peptide; taste characteristics; stability; umami

CLC Number:

TS264.9

PAN Guoyang, WANG Yaqi, DENG Li, TONG Xing, YAN Chunyue, AN Feiyu, JIANG Jinhui, WU Rina, WU Junrui. Taste Characteristics and Stability of Umami Peptides Derived from Tetragenococcus halophilus[J]. FOOD SCIENCE, 2025, 46(5): 1-7 https://doi.org/10.7506/spkx1002-6630-20240719-205

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Taste Characteristics and Stability of Umami Peptides Derived from Tetragenococcus halophilus

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