Discovery of novel umami-enhancing peptides in enzymatic hydrolyzed walnut meal protein and evaluation of their umami-enhancing effect and mechanism

Puntos clave

• Umami-enhancing peptides were discovered, indicating new flavor options in dietary proteins.
• The research identified several key peptides with significant umami flavor enhancement properties.
• Assessment involved enzymatic hydrolysis to isolate peptides and analyze their effects on umami flavor.
• This discovery may enable new applications in food technology and flavor enhancement, with practical implications.