Abstract
Chicken soup is a high-quality traditional seasoning. In this study, 16,306 polypeptides in the Gushi chicken soup were analyzed by ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS), and two polypeptides with kokumi flavor (TPDFVR and TPELLH) were obtained by comparing the amino acid structure and performing electronic tongue analysis. The taste thresholds of TPDFVR and TPELLH are 0.4 and 0.2 mmol/L, respectively. Therefore, the taste time of the chicken soup can be prolonged in the mouth, and the taste of the chicken soup can be improved. Also, the electronic tongue experiment proved that the two polypeptides have a strong sour and salty taste. The experimental results revealed that the peptidomics method is quick and effective in discovering peptides associated with taste.
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