Abstract:

Umami and kokumi peptides are very important to food flavor, and they impact food quality and consumer
acceptance. Both kinds of peptides widely occur in a variety of animal-derived foods, vegetables and fermented foods. This
review is focused on the origin, type, content, contribution to food flavor, structure-function relationship and molecular
basis of umami and kokumi peptides. In addition, the problems encountered in the research on the two kinds of peptides are
discussed and the future research direction is also proposed. This review will hopefully provide reference and guidance for
further studies of umami and kokumi peptides.

Key words: umami peptide, kokumi peptide, taste mechanism, molecular basis