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<p>Saltiness-enhancing peptides are effective modulators for sodium reduction, while odor-induced saltiness enhancement (OISE) represents a powerful multisensory strategy to intensify salty perception. However, how aroma compounds influence the saltiness-enhancing behavior of such peptides and the underlying mechanisms remain unclear. In this study, peanut protein-derived saltiness-enhancing peptides were investigated in combination with selected aroma compounds (1-octen-3-ol, 2-methylbutanal, and 2,6-dimethylpyrazine) using sensory evaluation, electronic tongue analysis, and molecular simulation approaches. Sensory results showed that 1-octen-3-ol produced the strongest enhancement, increasing peptide-induced saltiness by 15.12% compared with peptide-only systems (<i>p</i> &lt; 0.05). LC-MS/MS analysis generated a pool of peptide sequences, from which five peptides (SGQDAVIR, DNQLDPSPR, APQRCDLD, KEGDVF, and LDEGHAL) associated with the saltiness-enhancing activity of the sensory-selected F2 fraction were prioritized by molecular docking with ENaC. Molecular dynamics simulations provided comparative structural information broadly consistent with the sensory ranking, with 1-octen-3-ol being associated with more persistent peptide–ENaC interfacial interactions, altered conformational flexibility, and a more favorable binding free-energy profile. Collectively, these findings support possible synergistic effect of aroma compounds and peptides in the reduced-sodium model system and suggest that aroma–peptide combinations may serve as a supportive approach for sodium reduction, warranting further validation under practical processing and digestion conditions.</p>

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Synergistic enhancement of saltiness by peptides derived from peanut and aroma compounds: sensory characterization and molecular simulation

  • 期刊论文

  • 发表日期：

    2026年6月2日

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  • Yunwei Niu,
  • Kechen Ye,
  • Xue Xia,
  • Tingyu Tong,
  • Yin Fu,
  • Jing Zhang

摘要

Saltiness-enhancing peptides are effective modulators for sodium reduction, while odor-induced saltiness enhancement (OISE) represents a powerful multisensory strategy to intensify salty perception. However, how aroma compounds influence the saltiness-enhancing behavior of such peptides and the underlying mechanisms remain unclear. In this study, peanut protein-derived saltiness-enhancing peptides were investigated in combination with selected aroma compounds (1-octen-3-ol, 2-methylbutanal, and 2,6-dimethylpyrazine) using sensory evaluation, electronic tongue analysis, and molecular simulation approaches. Sensory results showed that 1-octen-3-ol produced the strongest enhancement, increasing peptide-induced saltiness by 15.12% compared with peptide-only systems (p < 0.05). LC-MS/MS analysis generated a pool of peptide sequences, from which five peptides (SGQDAVIR, DNQLDPSPR, APQRCDLD, KEGDVF, and LDEGHAL) associated with the saltiness-enhancing activity of the sensory-selected F2 fraction were prioritized by molecular docking with ENaC. Molecular dynamics simulations provided comparative structural information broadly consistent with the sensory ranking, with 1-octen-3-ol being associated with more persistent peptide–ENaC interfacial interactions, altered conformational flexibility, and a more favorable binding free-energy profile. Collectively, these findings support possible synergistic effect of aroma compounds and peptides in the reduced-sodium model system and suggest that aroma–peptide combinations may serve as a supportive approach for sodium reduction, warranting further validation under practical processing and digestion conditions.