Umami Research Articles

Understanding the correlation between formation of flavor compounds and dominant bacteria during Luoyang mung bean sour fermentation

To understand the change of the overall flavor component, including volatile compounds and free amino acid, Luoyang mung bean sour (LMBS) was investigated by gas chromatography-mass spectrometry (GC-MS) and automatic amino acid analyzer. The results showed that the beany flavor compounds, including hexanal, 2-hexenal, hexanol, and 1-octene-3-ol, significantly decreased or even disappeared. The concentration of esters and acids, represented by caproic acid and hexyl acetate, increased during LMBS fermentation. By detecting the free amino acids, it was found that the umami taste of glutamic acid (Glu) and aspartic acid (Asp) were the dominant amino acids. Among the 7 metabolites tested, lactic acid exhibited the highest concentration and continued to accumulate during fermentation. Leuconostoc, Enterobacter, Lactobacillus, Citrobacter Pediococcus, and Lactococcus were identified as the dominant bacterial groups that exhibited fluctuations during LMBS fermentation. Ultimately, Lactobacillus emerged as the dominant species. The network of Spearman correlation analysis was employed to uncover the relationship between bacterial community and flavor compounds during the fermentation of LMBS. For the dominant bacteria, Leuconostoc, Pediococcus, and Lactobacillus were positively correlated with acetic acid, lactic acid, citric acid, alcohol, sweet and umami amino acids, while negatively correlated with ketones alcohols and bitter amino acids.

Exploring the Relationship between Small Peptides and the T1R1/T1R3 Umami Taste Receptor for Umami Peptide Prediction: A Combined Approach.

Umami peptides are known for enhancing the taste experience by binding to oral umami T1R1 and T1R3 receptors. Among them, small peptides (composed of 2-4 amino acids) constitute nearly 40% of reported umami peptides. Given the diversity in amino acids and peptide sequences, umami small peptides possess tremendous untapped potential. By investigating 168,400 small peptides, we screened candidates binding to T1R1/T1R3 through molecular docking and molecular dynamics simulations, explored bonding types, amino acid characteristics, preferred binding sites, etc. Utilizing three-dimensional molecular descriptors, bonding information, and a back-propagation neural network, we developed a predictive model with 90.3% accuracy, identifying 24,539 potential umami peptides. Clustering revealed three classes with distinct logP (-2.66 ± 1.02, -3.52 ± 0.93, -2.44 ± 1.23) and asphericity (0.28 ± 0.12, 0.26 ± 0.11, 0.25 ± 0.11), indicating significant differences in shape and hydrophobicity (P < 0.05) among potential umami peptides binding to T1R1/T1R3. Following clustering, nine representative peptides (CQ, DP, NN, CSQ, DMC, TGS, DATE, HANR, and STAN) were synthesized and confirmed to possess umami taste through sensory evaluations and electronic tongue analyses. In summary, this study provides insights into exploring small peptide interactions with umami receptors, advancing umami peptide prediction models.

Replacing Fishmeal and Fish Oil with Complex Protein and Canola Oil: Effect on Organoleptic and Nutritional Quality of Triploid Rainbow Trout (Oncorhynchus mykiss).

A twelve-week feeding experiment was undertaken to explore the impact of substituting dietary fish meal (FM) and fish oil (FO) with complex protein (CP) and canola oil (CO) in the diet of triploid rainbow trout on the quality of their fillets. The control diet (F100) contained FM (60%) and FO (18.6%) as the main protein and lipid sources. Based on this, 50% and 100% of FM and FO were substituted by CP and CO and they were named as F50 and F0, respectively. The results showed that there were no significant differences in the specific growth rates, condition factors, gutted yields, fillet yields and yellowness values as the substitution levels increased (p > 0.05). The F50 treatment obtained the highest values of fillet springiness and chewiness, improved the umami and bitter taste of the fillets by increasing the contents of inosine-5'-monophosphate and histidine, and increased lipid, protein, C18: 1n-9 and C18: 2n-6 contents (p < 0.05). The F0 treatment obtained the highest values of fillet hardness and pH, attenuated the sweet taste of the fillets by decreasing the content of glycine, and decreased the contents of EPA and DHA (p < 0.05). Both F50 and F0 treatments could increase the redness value, decrease the lightness and hue values of fillets, and increase the odor intensity, resulting in the typical fillet odors of green, fatty, orange and fishy (p < 0.05). In general, 50% and 100% of FM and FO substitution did not affect the growth of trout, but it did affect quality. Compared to the F100 treatment, the fillet quality of the F0 treatment was similar to the F50 treatment and could improve the appearance and odor intensity of the fillets. However, the difference was that the F50 treatment increased the springiness, umami, bitterness and lipid nutritional value of the fillets, but the F0 treatment increased the hardness, decreased the sweetness, and decreased the lipid, EPA and DHA contents of the fillets.

Insight into the aroma and taste enrichment pattern in Chinese traditional braised soup based on HS-SPME-GC-MS and HS-GC-IMS

Sauce-braised products are Chinese specialty delicacies with a long history, and the repeatedly stewed-braised soup is the decisive factor in the formation of aroma and taste in sauce-braised products. In this study, duck two-jointed wings were employed as a stewing model to investigate the effects of stewing cycles (0, 1, 5, 10, 15 and 20 cycles) on Chinese traditional braised soup. The result showed that the aroma and taste components of the braised soup were gradually enriched with cyclic stewing and stabilized after 15 cycles. The total aroma content of the braised soup increased from 11 431.09 μg/kg (C0) to 16,710.40 μg/kg (C15). And the contents of total FAAs and 5′-nucleotides in C15 increased to 2.65-fold and 1.30-fold compared to C0, respectively. Terpenoids and aldehydes were identified as the major aroma compounds in the braised soup. The GC-MS PLSDA model has screened 10 characteristic compounds: anethole, eugenol, terpinyl acetate, alpha-pinene, l-caryophyllene, acetyl eugenol, d-limonene, furfural, L-borneol acetate and (Z)-cinnamaldehyde. 3-Methylbutyraldehyde and furfural were identified with the highest VIP values in the GC-IMS PLSDA model. 5′-IMP and 5′-GMP were observed to significantly contribute to the enrichment of umami taste in the braised soup. Furthermore, we have observed significant correlations between the aroma compounds 3-methylbutyraldehyde, benzaldehyde and 2,3-diethylpyrazine with the amino acids Leu, Phe and Ser, respectively. This study provides insight into the enrichment patterns of aroma and taste during cyclic stewing, offering valuable information for the industrial production and cost-saving strategies of sauce-braised products.

The use of Tetraselmis chuii as seafood flavoring agent in a vegetable broth

The growing demand of seafood alternatives is driven by concerns on overfishing, marine pollutants and animal welfare in aquaculture and fisheries. Currently, the availability of non-animal-based seafood flavorings on the market is limited, and animal-based seafood flavorings conflict with vegetarian and vegan criteria.The aim of this study is to explore the use of Tetraselmis chuii as a seafood flavoring in a vegetable broth. The flavor of the T. chuii broth was compared with a broth containing vegan fish flavoring based on a yeast extract and two broths containing white fish and lobster flavorings. To evaluate the different broths, the study employs a combination of sensory evaluation by a trained panel, chemical flavor analysis for aroma and umami characteristics, and consumer acceptability tests.Our results indicate that T. chuii effectively imparts a fish and shellfish flavor to the broth, which is less intense compared to the white fish and lobster flavorings. Nevertheless, consumers are equally positive of the aroma and flavor of the T. chuii broth and the animal-based seafood flavorings broths. The chemical flavor analysis of the T. chuii broth identifies volatile organic compounds (VOCs) such as dimethyl sulfide, methanethiol, trimethylamine, and 4-heptenal (Z), which collectively contribute to its distinct seafood aroma.Consumer preference tests show a preference for the seafood aroma of the T. chuii broth over the vegan fish flavoring broth, attributed to the meaty-like off-odor originating from specific VOCs of the yeast extract. In contrast, the vegan fish flavoring broth exhibits a stronger umami taste which is explained by elevated levels of free glutamate and guanosine-5′-monophosphate.This study highlights the potential of T. chuii as innovative seafood flavoring agent to enhance the sensory experience of seafood alternatives, contributing to the ongoing development of sustainable and flavorful non-animal alternatives in the food industry.

Key umami taste contributors in Longjing green tea uncovered by integrated means of sensory quantitative descriptive analysis, metabolomics, quantification analysis and taste addition experiments

Umami taste is a key criteria of green tea quality evaluation. The aim of this study was to comprehensively explore the key umami taste contributors in Longjing tea. The taste and molecular profiles of 36 Longjing green tea infusions were characterized by sensory quantitative descriptive analysis and LC-MS based metabolomics, respectively. By uni−/multi-variate statistical analysis, 84 differential compounds were screened among tea infusions with varied umami perceptions. Among them, 17 substances were identified as candidate umami-enhancing compounds, which showed significant positive correlations with umami intensities. Their natural concentrations were accurately quantified, and their umami taste-modifying effects were further investigated by taste addition into glutamic acid solution. Glutamic acid, aspartic acid, glutamine, theanine, phenylalanine, histidine, theogallin, galloylglucose, 1,2,6-trigalloylglucose significantly enhanced the umami taste. This study uncovered for the first time of some bitter amino acids and galloylglucose homologous series as important umami-enhancers, which provided a novel perspective into the tea taste.

Umami Altering Salivary Proteome: A Study across a Sensitivity Spectrum on Subjects.

This study delved into the relationship between umami taste sensitivity (UTS) and variations in the salivary proteome among 12 healthy nonsmokers utilizing 4D data-independent acquisition-based proteomics. By assessing UTS through monosodium l-glutamate (MSG) detection thresholds, we discovered notable differences: individuals with high UTS detected umami at significantly lower MSG concentrations (0.20 ± 0.12 mM) compared to their low UTS counterparts (2.51 ± 1.21 mM). Both groups showed an upregulation of the S100A1 protein under MSG stimulation, indicating a potent biochemical response to umami stimuli. The high UTS group exhibited enhanced metabolic pathways including those for amino acid, lipid, and organic acid biosynthesis, essential for maintaining taste receptor functionality and enhancing signal transduction. This group also demonstrated increased activity in cytochrome P450 enzymes and ribonucleoprotein complexes, suggesting a readiness to manage metabolic challenges and optimize umami perception. In contrast, the low UTS group showed adaptive mechanisms, possibly through modulation of receptor availability and function, with an upregulation of structural and ribosomal proteins that may support taste receptor production and turnover. These findings suggest that varying biological mechanisms underpin differences in umami perception, which could significantly influence dietary preferences and nutritional outcomes, highlighting the intricate interplay of genetic, physiological, and metabolic factors in taste sensitivity.

Effect of Lactobacillus plantarum and flavourzyme on protein degradation and flavor development in grass carp during fermentation

This study examined the effect of Flavourzyme and Lactobacillus plantarum (L. plantarum) on protein degradation and flavor development during grass carp fermentation. The control groups comprised natural fermentation and fermentation with L. plantarum. Compared with the two control samples, those exposed to combined Flavourzyme and L. plantarum fermentation exhibited lower moisture content and enhanced protein hydrolysis, which accelerated the production of water-soluble taste substances (trichloroacetic acid-soluble peptides and free amino acids). The electronic tongue and electronic nose results indicated that the grass carp subjected to combined fermentation way displayed a more intense umami taste and aroma. Moreover, the sensory evaluation results confirmed that the combined fermentation method significantly improved the taste and odor attributes of fermented grass carp. In conclusion, combined fermentation with Flavourzyme and L. plantarum may effectively reduce fermentation time and enhance the flavor of fermented grass carp products.

Umami Characteristics and Taste Improvement Mechanism of Meat.

Taste is one of the five senses that detect vital information about what we are eating. Comprehending taste is crucial for enhancing the flavor of foodstuffs and high-protein foods like meat. Umami has global recognition as the fifth elementary taste, alongside sweetness, sourness, saltiness, and bitterness. Umami compounds are known to enhance the sensation of recognized flavors such as salty, sweet, bitter, and others. This could end up in greater food consumption by consumption by consumers. With the rising global population, meat consumption is rising and is projected to double by 2025. It is crucial to comprehend the umami mechanism of meat and meat products, identify novel compounds, and employ laboratory methodologies to gather varied information. This knowledge will aid in the development of new consumer products. Although very limited information is available on umami taste and compounds in meat through research data. This article discusses recent advancements in umami compounds in other foodstuff as well as meat to aid in designing future research and meat product development. Moreover, another objective of this review is to learn present techniques in foodstuffs to enhance umami taste and utilize that knowledge in meat products.

Umami taste components in chicken-spices blends and potential effect of aroma on umami taste intensity

In this study, umami taste intensity (UTI) and umami taste components in chicken breast (CB) and chicken-spices blends were characterized using sensory and instrumental analysis. Our main objective was to assess the aroma-umami taste interactions in different food matrices and reconcile the aroma-taste perception to assist future product development. The impact of key aroma, including vegetable-note “2-pentylfuran”, meaty “methional”, green “hexanal”, and spicy-note “estragole and caryophyllene” on UTI was evaluated in monosodium glutamate and chicken extract. We found that spices significantly decreased UTI and umami taste components in CB. Interestingly, the perceptually similar odorants and tastants exhibited the potential to enhance UTI in food matrices. Methional was able to increase the UTI, whereas spicy and green-note components could reduce the UTI significantly. This information would be valuable to food engineers and formulators in aroma selection to control the UTI perceived by consumers, thus, improving the quality and acceptability of the chicken products.

Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth.

Chicken broth has a taste of umami, and the stewing time has an important effect on the quality of chicken broth, but there are fewer studies on the control of the stewing time. Based on this, the study was conducted to analyze the effects of different stewing times on the sensory, small molecular metabolites, free fatty acids, and volatile flavor compounds contents in chicken broths by liquid chromatography-quadrupole/time-of-flight mass spectrometry, gas chromatography-mass spectrometry, headspace solid-phase microextraction, and gas chromatography-mass spectrometry. Eighty-nine small molecular metabolites, 15 free fatty acids, and 86 volatile flavor compounds were detected. Palmitic and stearic acids were the more abundant fatty acids, and aldehydes were the main volatile flavor compounds. The study found that chicken broth had the best sensory evaluation, the highest content of taste components, and the richest content of volatile flavor components when the stewing time was 2.5 h. This study investigated the effect of stewing time on the quality of chicken broth to provide scientific and theoretical guidance for developing and utilizing local chicken.

Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods.

Thai-Native×Anglo-Nubian goat meat cooked by grilling (GR), sous vide (SV), and microwave (MW), was compared to fresh meat (Raw) in terms of flavor development. Non-volatile [i.e., free amino acids, nucleotide-related compounds, taste active values (TAVs) and umami equivalency, sugars, lipid oxidation, Maillard reaction products] and volatile compounds, were investigated. Notably, inosine monophosphate and Glu/Gln were the major compounds contributing to umami taste, as indicated by the highest TAVs in all samples. Raw had higher TAVs than cooked ones, indicating that heat-cooking removes these desirable flavor and taste compounds. This could be proportionally associated with the increase in aldehyde, ketone, and nitrogen-containing volatiles in all cooked samples. GR showed the highest thiobarbituric acid reactive substances (1.46 mg malonaldehyde/kg sample) and browning intensity (0.73), indicating the greatest lipid oxidation and Maillard reaction due to the higher temperature among all cooked samples (p<0.05). In contrast, SV and Raw exhibited similar profiles, indicating that low cooking temperatures preserved natural goat meat flavor, particularly the goaty odor. The principal component analysis biplot linked volatiles and non-volatiles dominant for each cooked sample to their unique flavor and taste. Therefore, these findings shed light on cooking method selection based on desirable flavor and preferences.

Identification of Salmonella sp Bacteria in Processed Balado Shrimp Sold in Food Stalls Around Mulyosari Area

Background &amp; Objective: Food quality is an issue of great concern in developing countries. Because many nutrients are obtained through food. Balado shrimp is a typical Padang dish with a spicy, sweet and savoury taste that is widely admired by all ages from children to adults. The presence of pathogenic bacteria, one of which is Salmonella sp, which contaminates balado shrimp food can cause health problems in the human body until death. The purpose of this study was to determine the presence or absence of Salmonella sp bacteria in processed shrimp balado sold in food stalls in the Mulyosari area. Method: In this study use as many as 30 samples of shrimp balado sold in food stalls Mulyosari area. This sample examination uses a streaking plate procedure and IMViC test. Data analysis using descriptive qualitative. Result: The results of this study showed that there were 3 samples identified Salmonella sp. Of the 30 samples, there was a range of 10% contaminated with Salmonella sp bacteria and 90% were not contaminated with Salmonella sp bacteria. Conclusion: This indicates that positive samples of balado shrimp must be further examined to determine the feasibility of consumption.

Choux Paste Quality With Canna Flour Substitution

The purpose of this study was to analyze the effect of canna flour substitution as much 25%, 35% and 45% on quality of choux paste in terms of shape, color, aroma, texture and taste. This type of research is an true experiment with the completely randomized design method (RAL) and three repeats. The source of data in this study was obtained from 3 expert panelists. The tool used in taking data is in the form of questionnaires containing questions about the quality of choux paste. The data was analyzed using ANAVA, if Fcount ≥ Ftabel then continued with the Duncan test. The results showed that there was a significant effect choux paste of canna flour substitution between 25%, 35% and 45% on the quality of thes, namely on the quality of the dark brown color of the out, and light brown on the inside of the choux paste, the aroma of canna scented choux paste. The quality of the shape (round, neat and hollow), crunchy texture on the outside and soft on the inside, savory taste has no effect on the quality of the choux paste. The best canna flour choux paste quality test results are in X3 treatment with canna flour substitution as much as 45%.Keywords: Canna Flour, Choux Paste, Quality

Analysis of Consumer Satisfaction with the Quality of Smoked Fish Products at the Kenjeran Smoked Fish Center, Surabaya City

Kenjeran is one of the coastal villages in the city of Surabaya. It is one of the coastal tourist attractions in Surabaya, famous as a center for smoked fish. The processing and marketing of smoked fish at the Kenjeran Smoked Fish Center still cannot be said to be hygienic and the sanitation aspect is still not taken into account, so it is necessary to analyze the level of consumer satisfaction as input for improving the quality of smoked fish in Kenjeran to increase the sales turnover of smoked fish. The methods used to analyze consumer satisfaction include the Customer Satisfaction Index (CSI) and Importance Performance Analysis (IPA). Data was taken through a questionnaire to respondents who were determined using purposive sampling. The research results show that the level of consumer satisfaction based on the CSI value is already satisfactory. Then, based on the IPA Performance Analysis Index, no attribute is the main priority for improving the performance of smoked fish products. This is because the attributes of price, freshness, hygiene, safety for consumption, and product durability have entered quadrant II and their performance must be maintained. Meanwhile, the attributes of savory taste, attractive aroma, sameness, wholeness, water content, and organic processing fall into quadrant III, which means that these attributes are considered less important by consumers and the level of performance is still not in line with what consumers expect.

Quality Cookies Kastengel Cornstarch Substitution

This research aims to analyze the effect of corn flour substitution of 20%, 40%, and 60% on the quality of shape, color, aroma, texture and taste of Kastengel cookies This research aims to analyze the effect of corn flour substitution of 20%, 40% and 60% on the quality of shape, color, aroma, texture and taste of Kastengel cookies. This type of research is experimental using quantitative methods with organoleptic test format for the quality of Kastengel cookies with corn flour substitution. The data obtained was then tabulated in table form and analyzed using analysis of variance (ANAVA), If Fcoun &gt; Ftable, it was continued with the Duncan test. The results of this research show that there is a significant effect of corn flour substitution of 20%, 40% and 60% which is significant for the quality of color, texture and taste, while for the quality of shape and aroma it has no effect. The results of data analysis obtained the highest overall achievement score, namely rectangular shape quality 4.00 (rectangle), uniform shape quality 3,78 (fairly uniform), neat shape quality 4.00 (uniform). Color quality 3,89 (quality yellow), aroma quality 3,78 (quality cheese-flavored), crumbly texture 3,67 (quite brittle), savory taste 3,89 (quite savory) and corn taste 2.78 (lacking taste corn). The results of the best quality test for kastengel cookies with corn flourr substitution were in treatment X3 with 60% corn flour substitution.

Development and characterization of Japanese soy sauce-like fermented seasoning with various ingredients

Ten types of ingredients, including pressed barley, sprouted brown rice, red sorghum, amaranth, glutinous millet, upland rice, rice bran, chickpeas, rapeseed pomace, and perilla pomace, were utilized to develop a soy sauce-like seasoning. Free amino acid, aroma compound, and sensory evaluation values were measured in comparison to regular soy sauce (fermented with soybean and wheat). The content of free amino acids was highly correlated with the total nitrogen content, with regular soy sauce showing the highest value. The taste attribute amino acids levels were also high in regular soy sauce, rapeseed pomace, and perilla pomace, which attributed to a rich flavor. Except for sprouted brown rice and pressed barley, the remaining nine seasonings exhibited distinctive or elevated content of aroma compounds. Sensory evaluation separated eleven seasonings into sprouted brown rice, together with upland rice, and the rest. PLSR analysis identified sixteen free amino acids as flavor key contributors and twenty-four key aroma contributors. Among the eleven types of seasoning, regular soy sauce was characterized by a sweet and umami taste, while rapeseed pomace was predominantly bitter. The aroma of regular soy sauce was mainly derived from grains and tea, whereas rapeseed imparted distinctive flavors of broth smell and a fragrant aroma.

Effects of Cold Plasma Pretreatment and Cultivar on the Drying Characteristics, Biochemical, and Bioactive Compounds of 'Tropica' and 'Keitt'Mangoes

PurposeMango is a well-known and widely consumed fruit for its savoury taste and nutritional benefits. However, a lack of efficient postharvest handling prior to its storage could gradually lead to undesirable changes that cause postharvest losses. Dehydration techniques such as hot air drying have shown to minimize the water activity thereby preserving fruit shelf-life. Pretreatment prior drying has the advantage of shortening the drying times, consuming less energy, substituting chemical use, and maintaining the quality attributes of agricultural products. Therefore, the main purpose of this research is to assess the application of cold plasma (CP) as a pretreatment step before drying ‘Tropica’ and ‘Keitt’ mango slices.MethodsThe effect of low-pressure cold plasma pretreatment duration (5 and 10 min) and mango cultivar differences was investigated on drying properties, quality attributes, and microbial load. Thin layer mathematical models fitted were fitted to the data collected to describe the drying behaviour.ResultsMango cultivars behaved differently during drying as ‘Keitt’ samples had a shorter drying time (10 h) compared to ‘Tropica’ samples (12 h). Logarithmic model best predicted the drying behaviour with a determination coefficient R2 of 0.99 and RMSE of 0.0664. Change in bioactive compounds, antioxidant capacity, and microbial load of ‘Tropica’ and ‘Keitt’ mango slices were significantly affected by CP pretreatment and drying (p < 0.05).ConclusionThe findings of this study showed that cold plasma improved the drying rate of dried mango slices. Total phenolic and antioxidant activity were improved with cold plasma treatment of 10 min. In summary, cold plasma improves drying kinetics and the quality attributes of mango fruit.

Consumer-Driven Product Innovation Revolutionizes Indonesia's Snack Industry

The research on consumer preferences for Sam Agung's tempe mendoan and spicy stuffed tofu products reveals significant insights into the desired product attributes. The conjoint analysis indicates that consumers prefer tempe mendoan with a slightly salty savory taste, a non-pungent aroma, a large shape, a soft texture, a half-cooked maturity level, paper box packaging, and a small logo. For spicy stuffed tofu, the preferred attributes include a sweet spicy taste, a non-pungent aroma, a round shape, a crispy texture, a mature maturity level, paper box packaging, and a small logo. These findings suggest that Sam Agung should consider these attributes for product improvement to align with consumer preferences, potentially enhancing customer satisfaction and sales. The importance values highlight critical attributes like the logo, shape, and maturity level for tempe mendoan, and taste, logo, and maturity level for spicy stuffed tofu. Future research could expand the sample size and explore additional product attributes or different market segments to further refine these insights and support broader applicability. Highlight: Consumer Preferences: Identified key attributes for tempe mendoan and spicy stuffed tofu. Conjoint Analysis: Used to determine and prioritize consumer preferences. Product Improvement: Suggested enhancements to better meet consumer demands. Keywoard: Consumer Preferences, Conjoint Analysis, Tempe Mendoan, Spicy Stuffed Tofu, Product Improvement

Three novel umami peptides from watermelon soybean paste and the revelation of the umami mechanism through molecular docking with T1R1/T1R3

Watermelon soybean paste is a condiment popular in Henan, Shandong and Anhui provinces of China for the strong umami taste. This work used ultrafiltration and gel filtration chromatography to separate three novel umami peptides from watermelon soybean paste aqueous extract with sequences of AKEKFD, LAELK and LTFVER. The three peptides were all determined to be umami peptides by sensory evaluation and electronic tongue. Through molecular docking with umami receptor T1R1/T1R3, the umami taste mechanisms of the three umami peptides were revealed. The charged side chains in the umami peptides and T1R1/T1R3 played a key role in the perception of umami, and the primary factors of the interaction between umami peptides and T1R1/T1R3 were van der Waals forces and hydrogen bonds, which mainly contributed to the umami mechanism. This study will supplement the umami peptide database and offered a theoretical framework for further investigation on umami peptide.