Novel umami peptides from Cherry Valley duck meat extract: Identification, sensory characterization, and taste perception mechanism

Puntos clave

• Umami peptides were successfully identified from Cherry Valley duck meat extract, enhancing flavor profile.
• The sensory characterization revealed significant taste preferences among testers, with a specific focus on umami.
• Extraction of peptides employed innovative techniques to isolate flavor-rich compounds from the meat sample.
• Understanding the taste perception mechanism may lead to improved culinary uses in the food industry.