Effects of the Potent Kokumi Peptide, γ-Glutamyl-Valyl-Glycine, on Sensory Characteristics of Foods and Beverages

Recent studies demonstrated that kokumi substances, such as glutathione, are perceived via the calcium-sensing receptor (CaSR). Screening with the CaSR assay and sensory evaluations have shown that γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly) is a potent kokumi peptide. In the present study, the sensory effects of γ-Glu-Val-Gly on chicken consommé, hamburger steak, orange flavored drink, and reduced-fat foods (peanut butter, French dressing and custard cream) were investigated using a descriptive analysis. The addition of γ-Glu-Val-Gly significantly enhanced umami, mouthfulness, and the mouth coating in chicken consommé, and oiliness, umami, the thickness of taste in gravy, the middle and last meaty flavor, and pepper flavor in hamburger steak. The addition of this peptide significantly enhanced sweetness, the thickness of taste, and juiciness in orange flavored drink. In reduced-fat foods, the addition of γ-Glu-Val-Gly significantly enhanced thickness of taste, continuity, aftertaste, and oiliness. Collectively, these results suggest that the kokumi peptide, γ-Glu-Val-Gly, modifies several sensory characteristics in various foods. As a kokumi substance, γ-Glu-Val-Gly has no taste of its own and, thus, may be used to enhance the flavor of both savory and sweet foods.