The Maillard reaction products of peptides, especially their Amadori rearrangement products (ARPs), were discovered as good taste-enhancers in many foods. Due to its low concentration (subthreshold concentration) in foods and thermal instability, seldom studies investigated the sensory characteristics of ARPs. Our previous study discovered that some ARPs of peanut peptides might have better umami-enhancing abilities. In this study, five ARPs (EP-ARP, AH-ARP, EE-ARP, β-AH-ARP, RFPHADF-ARP) were synthesized using a food-grade preparation method and their chemical structure was clearly demonstrated by mass spectrometry and 1D/2D NMR. EP, AH, and RFPHADF were peanut peptides with umami or bitter taste. EE and β-AH have similar structures with EP and AH, respectively, as well as good taste. Sensory experiments demonstrated that ARPs had better umami-enhancing abilities than corresponding peptides. ARPs could decrease the umami threshold of MSG and GMP, while only β-AH could enhance the umami intensity of MSG and GMP. RFPHADF had a strong bitter taste without umami and umami-enhancing properties. Its ARP exhibited a slightly bitter taste and excellent umami-enhancing capacity. Within a certain range of expected concentrations, the umami intensity of ARP and MSG solution was promoted when the concentration of ARP was increased. For EP-ARP, it might suppress the umami intensity of MSG when its concentration is higher than 18 mM. Meanwhile, adding EP-ARP could also strengthen the kokumi property of the MSG solution.

Synthesis and sensory characterization of novel umami enhancing and kokumi peptide glycoconjugates

ACS Spring 2022

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