Integrated multivariate analysis and multi-omics screening reveal novel umami peptides as taste-enhancing candidates in shrimp paste.

BACKGROUND

The flavor of shrimp paste, a crucial quality indicator, relies on its non-volatile taste components, which have not been fully characterized. This study aimed to comprehensively evaluate the taste profiles of shrimp paste and identify key taste-enhancing components.

RESULTS

A multifactor analysis model integrating taste indicators such as free amino acids, organic acids, 5'-nucleotides, and taste values was established to thoroughly evaluate the taste profiles of 34 shrimp paste samples. Fourteen samples with favorable comprehensive scores were selected, among which peptides and their related metabolites were found to be more abundant than other flavor components through untargeted metabolomics, suggesting a potential significant role of peptides in enhancing the flavor profile of shrimp paste. Subsequently, the sample with the highest score underwent peptidomics analysis, leading to the identification of 5969 peptides. Four taste peptides were selected as potential taste-enhancing candidates via virtual screening. Sensory evaluation demonstrated strong umami properties for all four synthetic peptides. Notably, the taste peptide DVFDL was identified as a taste-enhancing candidate with pronounced umami and multi-dimensional taste characteristics and no off-flavors, which positively influenced the sensory characteristics of complex food systems by notably enhancing umami, saltiness, and richness.

CONCLUSION

This study reveals for the first time that taste peptides are primary flavor compounds in shrimp paste and a novel taste peptide, DVFDL, exhibiting distinct taste attributes, has been identified. DVFDL shows potential as a fermentation indicator for quality consistency and as a natural flavor enhancer, although its practical application requires further investigation. © 2026 Society of Chemical Industry.