Advances in umami taste and aroma of edible mushrooms
L Sun, Z Zhang, G **n, B Sun, X Bao, Y Wei… - Trends in Food Science …, 2020 - Elsevier
Background Edible mushrooms have been used as food and medicine materials for
thousands of years, and the yield of cultivatable edible mushrooms has increased in recent …
thousands of years, and the yield of cultivatable edible mushrooms has increased in recent …
Characterization and evaluation of umami taste: A review
W Wang, X Zhou, Y Liu - TrAC Trends in Analytical Chemistry, 2020 - Elsevier
Umami, as an alimentary taste, is an indicator for the presence of valuable amino acids or
oligopeptides. Umami substances, including free amino acids, nucleotides, peptides …
oligopeptides. Umami substances, including free amino acids, nucleotides, peptides …
Identification of novel umami peptides from Boletus edulis and its mechanism via sensory analysis and molecular simulation approaches
The study aimed to identify umami peptides from Boletus edulis and explore their umami
mechanism. 421, 713 and 616 peptides identified by LC-MS/MS from control sample (CS) …
mechanism. 421, 713 and 616 peptides identified by LC-MS/MS from control sample (CS) …
Novel umami peptide from Hypsizygus marmoreus hydrolysate and molecular docking to the taste receptor T1R1/T1R3
J Chang, X Li, Y Liang, T Feng, M Sun, S Song, L Yao… - Food Chemistry, 2023 - Elsevier
Hypsizygus marmoreus is an edible variety of mushroom with a distinct umami taste, which
might be contributed by amino acids and umami peptides. Umami peptides have been …
might be contributed by amino acids and umami peptides. Umami peptides have been …
Isolation, characterization and molecular docking of novel umami and umami-enhancing peptides from Ruditapes philippinarum
Y Zhang, X Gao, D Pan, Z Zhang, T Zhou, Y Dang - Food Chemistry, 2021 - Elsevier
To understand the taste of the Ruditapes philippinarum, 14 novel umami peptides were
isolated and identified by gel chromatography, HPLC and UPLC-ESI-QTOF-MS/MS …
isolated and identified by gel chromatography, HPLC and UPLC-ESI-QTOF-MS/MS …
Identification, taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam meretrix meretrix Linnaeus
X Li, X **e, J Wang, Y Xu, S Yi, W Zhu, H Mi, T Li, J Li - Food Chemistry, 2020 - Elsevier
To understand the delicious taste of the clam M. meretrix Linnaeus, the putative umami
peptides from the aqueous extract of the cooked clam were obtained by ultrafiltration, gel …
peptides from the aqueous extract of the cooked clam were obtained by ultrafiltration, gel …
Isolation, taste characterization and molecular docking study of novel umami peptides from Lactarius volemus (Fr.)
Q Shen, L Sun, Z He, J **e, Y Zhuang - Food Chemistry, 2023 - Elsevier
This study aimed to understand the tasty flavor of wild Lactarius volemus (Fr.). The umami
peptides from its aqueous extraction were purified by ultrafiltration, Sephadex G-25 gel …
peptides from its aqueous extraction were purified by ultrafiltration, Sephadex G-25 gel …
Progresses on processing methods of umami substances: A review
Y Zhao, M Zhang, S Devahastin, Y Liu - Trends in Food Science & …, 2019 - Elsevier
Background Umami taste, which is one of the five basic tastes, refers to the taste expressed
by specific chemicals such as glutamic and inosinic acids. Such a taste is known to make the …
by specific chemicals such as glutamic and inosinic acids. Such a taste is known to make the …
Characterization of novel umami-active peptides from Stropharia rugoso-annulata mushroom and in silico study on action mechanism
W Chen, W Li, D Wu, Z Zhang, H Chen, J Zhang… - Journal of Food …, 2022 - Elsevier
Umami peptides can supplement and enhance the overall taste of food, making it more
harmonious, soft, and full-bodied. Stropharia rugoso-annulata mushroom is famous for its …
harmonious, soft, and full-bodied. Stropharia rugoso-annulata mushroom is famous for its …
A screening strategy for identifying umami peptides with multiple bioactivities from Stropharia rugosoannulata using in silico approaches and SPR sensing
J Li, X Liu, W Li, D Wu, Z Zhang, W Chen, Y Yang - Food Chemistry, 2024 - Elsevier
Umami peptides from natural resources have garnered considerable attention for their
potential bioactivities and flavor-enhancing characteristics. In this study, we constructed a …
potential bioactivities and flavor-enhancing characteristics. In this study, we constructed a …