Investigation of umami and kokumi taste-active components in bovine bone marrow extract produced during enzymatic hydrolysis and Maillard reaction

Umami- and kokumi-taste-active peptides in Maillard reaction products of enzymatic hydrolysate of bovine bone marrow extract (BBME) were purified and identified by ultrafiltration, gel filtration chromatography, reverse-phase high-performance liquid chromatography, liquid chromatography/quadrupole-time of flight mass spectrometry (LC-Q-TOF-MS/MS) and sensory evaluation. Eight umami and kokumi taste oligopeptides were found in the enzymatic hydrolysate of BBME. After Maillard reaction, the numbers of oligopeptides increased to twelve, such as Ala-His, Ala-Val-His, Gly-Pro, His-Gly, Pro-Ala-His, Pro-Val-Asn-His, Phe-Glu-Ala, Ala-Ala-Cys-Arg, Leu-Met, Leu-Thr-His, Pro-Gly-His, Ser-Thr-Gly-Arg, which are linked to a variety of functional properties, such as ACE inhibitor, prolyl endopeptidase inhibitor and dipeptidyl peptidase IV inhibitor, etc. Eight peptides, including Cys-Pro-Arg, Ser-Gly-Val-Glu, Pro-Cys, Cys-Glu, Cys-Met-Thr, Phe-Glu-Ala, Ala-Gln and Leu-Met, were synthesised and then subjected to sensory evaluation. The evaluation showed that among the eight peptides, Cys-Pro-Arg, Pro-Cys and Leu-Met led to the distinctly enhanced kokumi taste in blank beef soup.