TastePeptides-EEG: An Ensemble Model for Umami Taste Evaluation Based on Electroencephalogram and Machine Learning

Cui, Zhiyong; Wu, Ben; Blank, Imre; Yu, Yashu; Gu, Jiaming; Zhou, Tianxing; Zhang, Yin; Wang, Wenli; Liu, Yuan

doi:10.1021/acs.jafc.3c04611

Cited by 8 publications

(2 citation statements)

References 38 publications

(85 reference statements)

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“…EPSFs have been shown to possess higher bitterness and astringency thresholds than EGCG, which partially explains the reduced bitter and astringent taste (Figure B,C). L-Theanine contributes to the umami taste of tea infusions − and counteracts the astringent and bitter tastes, but its content decreases sharply while roasting, ,, which may be attributed to the Maillard reaction between theanine and glucose, caused by high-temperature roasting, promoting the formation of heterocyclic compounds in oolong tea under high temperature. , This reduction, along with the decreased catechin content, might contribute to the formation of EPSFs. Chlorogenic acids were also found to undergo transformation during roasting, converting into chlorogenic acid lactones (CGLs) through dehydration and intramolecular ester bond formation .…”

Section: Resultsmentioning

confidence: 99%

New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction

Feng,

Wang,

Zhu

et al. 2024

J. Agric. Food Chem.

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Roasting is pivotal for enhancing the flavor of Wuyi rock tea (WRT). A study investigated a novel compound that enhances the umami taste of WRT. Metabolomics of Shuixian tea (SXT) and Rougui tea (RGT) under light roasting (LR), medium roasting (MR), and heavy roasting (HR) revealed significant differences in nonvolatiles compounds. Compared LR reducing sugars and amino acids notably decreased in MR and HR, with l-alanine declining by 69%. Taste-guided fractionation identified fraction II–B as having high umami and sweet intensities. A surprising taste enhancer, N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (alapyridaine), was discovered and identified. It formed via the Maillard reaction, positively correlated with roasting in SXT and RGT. Alapyridaine levels were highest in SXT among the five oolong teas. Roasting tea with glucose increased alapyridaine levels, while EGCG inhibited its formation. HR-WRT exhibited enhanced umami and sweet taste, highlighting alapyridaine’s impact on WRT’s flavor profile. The formation of alapyridaine during the roasting process provides new insights into the umami and sweet perception of oolong tea.

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Section: Resultsmentioning

confidence: 99%

New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction

Feng,

Wang,

Zhu

et al. 2024

J. Agric. Food Chem.

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“…Umami, the taste that was last recognized as a basic taste, not only imparts a pleasant flavor to food but also plays a significant role in human nutritional intake and appetite stimulation, which is a research hotspot in the field of food flavor. The taste of umami arises from the combination of umami substances in food, such as free amino acids, flavor nucleotides, organic acids, flavor peptides, and certain inorganic ions, with umami receptors distributed on the surface of the tongue, which produces gustatory signals transmitted to the brain. , The interaction between umami substances and umami receptors is the starting point of the umami signal transmission pathway. Discovered umami receptors include the heterodimer T1R1/T1R3 and the metabotropic glutamate receptor mGluRs .…”

Section: Introductionmentioning

confidence: 99%

From Molecular Dynamics to Taste Sensory Perception: A Comprehensive Study on the Interaction of Umami Peptides with the T1R1/T1R3-VFT Receptor

Meng,

Cui,

et al. 2024

J. Agric. Food Chem.

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The research on the umami receptor−ligand interaction is crucial for understanding umami perception. This study integrated molecular simulations, sensory evaluation, and biosensor technology to analyze the interaction between umami peptides and the umami receptor T1R1/T1R3-VFT. Molecular dynamics simulations were used to investigate the dissociation process of seven umami peptides with the umami receptor T1R1/T1R3-VFT, and by calculating the potential mean force curve using the Jarzynski equation, it was found that the binding free energy of umami peptide is between −58.80 and −12.17 kcal/mol, which had a strong correlation with the umami intensity obtained by time intensity sensory evaluation. Through correlation analysis, the dissociation rate constants (0.0126−0.394 1/s) of umami peptides were found to have a great impact on umami perception. The faster the dissociation rate of umami peptides from receptors, the stronger the perceived intensity of the umami taste. This research aims to elucidate the relationship between the umami peptide−receptor interaction and umami perception, providing theoretical support for the exploration of umami perception mechanisms.

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From Traditional to Intelligent, A Review of Application and Progress of Sensory Analysis in Alcoholic Beverage Industry

Wang,

Qiao

et al. 2024

Food Chemistry: X

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TastePeptides-EEG: An Ensemble Model for Umami Taste Evaluation Based on Electroencephalogram and Machine Learning

Cited by 8 publications

References 38 publications

New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction

New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction

From Molecular Dynamics to Taste Sensory Perception: A Comprehensive Study on the Interaction of Umami Peptides with the T1R1/T1R3-VFT Receptor

From Traditional to Intelligent, A Review of Application and Progress of Sensory Analysis in Alcoholic Beverage Industry

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