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<p>Tauco, an Indonesian seasoning ingredient from soybean fermentation, has an intense umami taste. In this study, umami compounds of two tauco semi-solid tauco samples were investigated by sensory-guided fractionation using ultrafiltration and gel filtration chromatography. The dilution factor (DF) for umami taste in both ultrafiltration and chromatographic fractions was evaluated by trained panelists to obtain the most intense umami fractions. Peptides in the umami fractions were identified by LC-ESI-MS/MS. Several chemical and sensory analyses were also conducted for the chromatographic fractions, including free and residual amino acid composition, RP-HPLC profiles, and taste profiles. The result indicate that low-molecular-weight peptides play a key role in the umami characteristics of tauco. Moreover, fifty-five potential umami peptides with molecular weights below 1,500 Da were identified in the umami fractions. These peptides contained glutamic acid and aspartic acid residues comprising more than 30% of their total amino acid sequences, with umami threshold values ranging from 5.08 to 38.47 mmol/L. Molecular docking analysis demonstrated that the majority of the identified peptides could bind within the Venus Flytrap (VFT) domain of T1R3 subunit. The interactions of the peptides with the lowest binding energy (DFDVDF) and the lowest predicted umami threshold (DAGDGA) were driven by hydrogen bonding, hydrophobic force, and electrostatic interactions. This finding provides the database for plant-sourced peptides for umami taste research.</p>

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Characterization and identification of umami peptides in tauco by sensory-guided fractionation

  • 期刊论文

  • 发表日期：

    2026年3月30日

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  • Vika Tresnadiana Herlina,
  • Hanifah Nuryani Lioe,
  • Harsi Dewantari Kusumaningrum,
  • Dede Robiatul Adawiyah

摘要

Tauco, an Indonesian seasoning ingredient from soybean fermentation, has an intense umami taste. In this study, umami compounds of two tauco semi-solid tauco samples were investigated by sensory-guided fractionation using ultrafiltration and gel filtration chromatography. The dilution factor (DF) for umami taste in both ultrafiltration and chromatographic fractions was evaluated by trained panelists to obtain the most intense umami fractions. Peptides in the umami fractions were identified by LC-ESI-MS/MS. Several chemical and sensory analyses were also conducted for the chromatographic fractions, including free and residual amino acid composition, RP-HPLC profiles, and taste profiles. The result indicate that low-molecular-weight peptides play a key role in the umami characteristics of tauco. Moreover, fifty-five potential umami peptides with molecular weights below 1,500 Da were identified in the umami fractions. These peptides contained glutamic acid and aspartic acid residues comprising more than 30% of their total amino acid sequences, with umami threshold values ranging from 5.08 to 38.47 mmol/L. Molecular docking analysis demonstrated that the majority of the identified peptides could bind within the Venus Flytrap (VFT) domain of T1R3 subunit. The interactions of the peptides with the lowest binding energy (DFDVDF) and the lowest predicted umami threshold (DAGDGA) were driven by hydrogen bonding, hydrophobic force, and electrostatic interactions. This finding provides the database for plant-sourced peptides for umami taste research.