CN106901311B - Flavor-developing peptide and application - Google Patents

Flavor-developing peptide and application Download PDF

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CN106901311B
CN106901311B CN201510971791.7A CN201510971791A CN106901311B CN 106901311 B CN106901311 B CN 106901311B CN 201510971791 A CN201510971791 A CN 201510971791A CN 106901311 B CN106901311 B CN 106901311B
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composition
tripeptide
asn
taste
umami
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CN106901311A (en
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宋鹏
石兴利
常桂芳
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Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
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Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0921—Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
    • A23C19/16—Covering the cheese surface, e.g. with paraffin wax
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/10—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Peptides Or Proteins (AREA)

Abstract

The invention relates to a flavor peptide and application. In particular, the present invention relates to a tripeptide consisting of any three amino acids selected from the group consisting of Ser, Pro, Asn, Ala and Leu. The tripeptide of the present invention preferably provides a rich, umami, salty, sweet and/or sour taste, more preferably has an excellent sour and umami taste effect, and has excellent stability.

Description

Flavor-developing peptide and application
Technical Field
The invention relates to a flavor peptide and application.
Background
The food contains many flavor-developing substances (such as sweet taste substances, fresh taste substances, salty taste substances, sour taste substances and the like), the flavor-developing substances have complex flavor-developing functions, can simultaneously participate and influence the formation of the taste of the food, can improve the overall flavor of the food, improve the texture of the food, and enable the overall taste of the food to be harmonious, fine and mellow.
Umami, which is described as a savory or bouillon flavor as one of the basic tastes, is a unique taste attribute of many savoury food products. The current commonly accepted umami substance in the food industry is the glutamic acid derivative sodium glutamate. It is known that the umami taste and savoury taste of food products can be modified or enhanced by the addition of glutamate, in particular sodium glutamate (MSG), but in recent years scientific research reports that sodium glutamate may have some negative effects on the human body, and consumers also begin to tend to reduce or even not to select sodium glutamate as a savoury taste enhancer in order to reduce the dependency thereof. Based on this, food industry has sought to replace sodium glutamate by adding naturally occurring 5 '-inosinate and 5' -guanylate or mixtures thereof to increase the umami and savoury properties of food products. However, these materials have the disadvantages of complicated production process, high cost, etc., thereby limiting the application in the food industry.
CN 104650073a discloses a compound which can be used as flavor enhancer, and the compound can be used as flavor enhancer alone or in combination with sodium glutamate, 5 '-inosinate and 5' -guanylate, but the flavor enhancer is derived from chemical substances, and the safety and application thereof are still under study. Meanwhile, studies on high contents of proteins, peptides and amino acids in the food itself have found that the peptides present in the food can provide the taste characteristics of umami and palatable taste in addition to the amino acids such as glutamic acid and aspartic acid. The umami or savoury peptides present in foods that have been found to date are mainly: pGlu-Pro-Ser, pGlu-Pro-Glu and pGlu-Pro-Gln derived from gluten-hydrolyzed protein, Ser-Ser-Arg-Asn-Glu-Gln-Ser-Arg and Glu-Gly-Ser-Glu-Ala-Pro-Asp-Gly-Ser-Arg derived from peanut-hydrolyzed protein, and Tyr-Gly-Gly-Glu-Thr-Pro-Phe-Val derived from puffer fish. The isolation and identification of these umami polypeptides suggests that it is possible to replace the umami compounds present in large quantities in the food industry applications by synthesizing umami taste-imparting polypeptides.
Disclosure of Invention
In a first aspect, the present invention provides a tripeptide consisting of any three amino acids selected from the group consisting of Ser, Pro, Asn, Ala and Leu.
In certain embodiments, one amino acid of the tripeptide is Asn.
In certain embodiments, the Asn is located at the C-terminus of the tripeptide.
In certain embodiments, the tripeptide is selected from:
(1) Ser-Pro-Asn; and
(2)Ala-Leu-Asn。
in certain embodiments, the taste peptide provides umami taste.
In certain embodiments, the taste peptide provides a sour taste.
In a second aspect, the invention provides a composition comprising a tripeptide selected from any three amino acids selected from Ser, Pro, Asn, Ala and Leu.
In certain embodiments, one amino acid of the tripeptide is Asn.
In certain embodiments, the tripeptide is selected from:
(1) Ser-Pro-Asn; and
(2)Ala-Leu-Asn。
in certain embodiments, the composition is a condiment.
In certain embodiments, the seasoning is a sauce, soy sauce, cheese spread, soup, monosodium glutamate.
In certain embodiments, the flavoring further comprises one or a mixture of any of 5 '-inosinate, 5' -guanylate, succinic acid and its salts, vegetable protein hydrolysates, yeast extract, N1- (2, 4-dimethoxybenzyl) -N2- (2- (2-pyridyl) ethyl) oxamide, umami amino acids, umami taste peptides and savoury taste peptides (glutathione, Valeride, etc.).
In certain embodiments, the composition is a food product.
In certain embodiments, the food product is selected from the group consisting of a fermented food product, a health food product, a traditional pasta product, and a baked food product.
In certain embodiments, the food product is selected from the group consisting of a fat product, a beverage, a soup, an ice cream, a yogurt, a cake mix, and a cheese.
In certain embodiments, the flavoring is an umami flavoring.
In certain embodiments, the flavoring is an acidic flavoring.
In certain embodiments, the tripeptide is present in an amount of 0.01 to 20%, preferably 0.1 to 10%, in the composition.
The present invention also provides a method of increasing umami and/or sour taste of a food, the method comprising adding to the food a tripeptide consisting of any three amino acids selected from the group consisting of Ser, Pro, Asn, Ala and Leu, or a composition comprising the tripeptide.
In certain embodiments, one amino acid of the tripeptide is Asn.
In certain embodiments, the tripeptide is selected from:
(1) Ser-Pro-Asn; and
(2)Ala-Leu-Asn。
the invention also comprises the use of the tripeptides of the invention for increasing body, umami, salty, sweet and/or sour taste, especially umami and/or sour taste, of a food or seasoning, or for the preparation of a seasoning or food for increasing body, umami, salty, sweet and/or sour taste, especially umami and/or sour taste, of a food or seasoning.
Drawings
FIGS. 1A and 1B show the taste peptide HPLC assay purity profiles of Ser-Pro-Asn and Ala-Leu-Asn sequences, respectively.
FIGS. 2A and 2B show the amino acid sequence maps of the sequence of Ser-Pro-Asn and Ala-Leu-Asn, respectively, by mass spectrometry.
FIG. 3 shows the effect of commercial sauce in compounding with Ser-Pro-Asn and Ala-Leu-Asn sequences.
Detailed Description
The present invention is based on the need of the food industry for flavour enhancing substances useful for savoury food products, providing flavour peptides having any one or any number of tastes among savoury, umami, salty, sweet and sour, especially sour and/or umami taste. The flavour peptides of the present invention may replace the richness, umami, salty, sweet and/or sour, especially sour and/or umami compounds, which are present in large amounts in food industry applications.
Therefore, the flavor development peptide provided by the invention is composed of any three amino acids selected from Ser, Pro, Asn, Ala and Leu. The taste peptide preferably provides a rich, umami, salty, sweet and/or sour taste, more preferably has an excellent sour and umami taste profile, and has excellent stability. Thus, it is preferred that the taste peptides of the present invention are sour and/or umami taste peptides.
Preferably, the taste peptide of the invention comprises at least Asn. More preferably, Asn in the present taste peptide is at the C-terminus.
As an illustrative example, the tripeptides of the present invention may have the following structure: Ser-Pro-Asn, Ala-Leu-Asn, Leu-Ala-Asn, Pro-Ser-Asn, Asn-Ser-Pro, Asn-Pro-Ser, Ser-Asn-Pro, Pro-Asn-Ser, Ala-Asn-Leu, Leu-Asn-Ala, Asn-Ala-Leu, Asn-Leu-Ala.
The present invention can be synthesized by artificial synthesis.
For artificial synthesis, chemical synthesis of polypeptides known in the art can be used to synthesize the amino acid sequences of the present invention. The chemical synthesis method of the polypeptide comprises a solid-phase synthesis method and a liquid-phase synthesis method, wherein the solid-phase synthesis method is commonly used. Solid phase synthesis methods include, but are not limited to, the two common methods of Fmoc and tBoc. Generally, using resins as insoluble solid phase carriers, amino acids are usually linked one by one from the C-terminus (carboxyl terminus) to the N-terminus (amino terminus) on a peptide chain, each amino acid linkage cycle consisting of the following three steps: 1) deprotection: the protected amino acid must be protected by removing the protecting group of the amino group with a deprotection solvent; 2) and (3) activation: the carboxyl group of the amino acid to be linked is activated by an activating agent; and 3) coupling: the activated carboxyl group reacts with the naked amino group of the previous amino acid to form a peptide bond. This is accomplished by repeating the cycle until the peptide chain is extended to the desired length. Finally, the connection between the peptide chain and the solid phase carrier is cut by the cutting fluid, and the required amino acid sequence can be obtained.
The chemical synthesis can be performed on a programmed automated polypeptide synthesizer including, but not limited to, Tribute two-channel polypeptide synthesizer from Protein Technologies, UV Online Monitor System from CS Bio, Focus XC three-channel synthesizer from Aapptec, and the like.
After synthesizing the tripeptide, the purity of the composition can be detected by HPLC, the structure of the composition can be identified by UPLC-Q-TOF-MS/MS, and the taste effect of the taste peptide composition can be evaluated by a molecular sensory science method.
The tripeptide can also be prepared from plant protein sources such as beans, grains, miscellaneous grains, microorganisms and the like by methods such as fermentation, enzymolysis and the like, and is obtained by separation and purification by methods such as centrifugation, filtration, ultrafiltration, microfiltration, reverse osmosis, size exclusion chromatography, ion exchange chromatography, reverse phase chromatography, hydrophobic interaction chromatography, affinity chromatography and the like.
The flavor-presenting peptide can be used as a base material or an auxiliary material and widely used in the field of foods, such as flavoring flavor-presenting agents for juice, sauce, soy sauce, soup, fermented foods and the like. The present flavor peptides can also be used to formulate other edible products including, but not limited to, oil and fat products, seasonings, soup bases, health foods, snacks, beverages, ice cream, yogurt, cake mixes, traditional pasta, baked goods (e.g., bread and muffins), cheese and cheese spreads, and the like.
Meanwhile, the flavor development peptide can be compounded with other flavoring substances such as: salt, monosodium glutamate, 5 '-inosinate, 5' -guanylate, succinic acid and its salt, plant protein hydrolysate, yeast extract, N1- (2, 4-dimethoxybenzyl) -N2- (2- (2-pyridyl) ethyl) oxamide, umami amino acid, umami peptide, savory peptide (glutathione, Valeride, etc.), and combinations thereof.
Accordingly, the present invention provides a composition of taste peptides. Specifically, the composition contains the taste peptide of the present invention, specifically, a tripeptide consisting of any three amino acids selected from the group consisting of Ser, Pro, Asn, Ala and Leu. Preferably, the composition of the invention comprises Ser-Pro-Asn, Ala-Leu-Asn or both.
The content of the taste peptide in the composition is usually 0.01 to 20%, preferably 0.1 to 10%, for example, 0.1 to 5%, 0.1 to 2%. More preferably, the content of the taste peptide in the seasoning is 0.01 to 20%, preferably 0.1 to 10%, for example 0.1 to 5%, 0.1 to 2% or so.
The composition can be used as flavoring agent. Condiments typically include sauces, soy sauce, cheese spreads, soup bases, and monosodium glutamate. The flavoring agent may also contain one or more of 5 '-inosinate, 5' -guanylate, succinic acid and its salt, plant protein hydrolysate, yeast extract, N1- (2, 4-dimethoxybenzyl) -N2- (2- (2-pyridyl) ethyl) oxamide, umami amino acid, umami taste peptide and kokumi taste peptide.
In the present invention, the umami amino acid may be glutamic acid, aspartic acid, serine, glutamine, asparagine, or the like.
The umami taste-improving peptide can be Glu-Glu, Glu-Asp, Leu-Asp-Leu, etc.
The thick taste flavor peptide can be glutathione and Valeriana officinalis L.
The composition may be a food product such as a fermented food product, a health food product, a traditional pasta product and a baked good. Alternatively, the food product may be a fat product, a beverage, a soup, ice cream, yogurt, cake mix, and cheese.
In other words, the food product may be a food product comprising the present taste peptide. Thus, the invention also includes the use of the present taste peptides for providing body, umami, salty, sweet and/or sour, especially sour and/or umami taste to a food product.
The present invention will be illustrated below by way of specific examples. It should be understood that these examples are illustrative only, and are not limiting upon the scope of the invention. Unless otherwise indicated, the methods, reagents and the like used in the examples are those conventionally used in the art. Herein, percentages refer to weight percentages unless otherwise indicated.
Example 1: artificially synthesized delicate flavor presenting peptide with amino acid sequences of Ser-Pro-Asn and Ala-Leu-Asn
The peptide of the present invention is synthesized by Jier Biochemical (Shanghai) Co., Ltd.
The purity of the two umami taste peptide compositions is detected by HPLC, as shown in figure 1A and 1B, respectively, and the purity of the compositions is identified to be 98.34% and 98.29% in sequence.
The molecular weight and structure of the composition are identified by UPLC-Q-TOF-MS/MS, and the results are shown in FIGS. 2A and 2B, the molecular weight of the two flavor peptide compositions is about 317Da, and the amino acid sequences are Ser-Pro-Asn and Ala-Leu-Asn in sequence.
Example 2: taste characteristics, TDA coefficient and threshold of Ser-Pro-Asn and Ala-Leu-Asn sequence flavor peptides were evaluated by Taste Dilution Analysis (TDA)
The Taste Dilution Analysis (TDA) method is as follows: taking synthetic freeze-dried Ser-Pro-Asn and Ala-Leu-Asn sequence flavor peptides to prepare 5g/L evaluation solution, adopting pure water as basic solution, gradually diluting the evaluation solution by using the pure water according to the proportion of 1:1 in sequence, presenting the gradually diluted evaluation solution to trained evaluators (6 men: 3 men and 3 women, the age is between 25 and 45 years) according to the descending order of concentration, and evaluating each dilution level solution by adopting a triangle experiment determination method. When the difference in taste between a solution at a certain dilution level and the blank is not recognized by any one evaluator, the last dilution of the sample is recorded, i.e. the threshold value of the sample in the blank solution. The dilution factor coefficient (TDA coefficient) is the dilution factor at this time. And taking the average value of the evaluation results of each evaluator from the final result values of the threshold and the TDA coefficient. Each sample was repeated three times at different times and evaluated at room temperature. Each organoleptic person also needs to evaluate the taste characteristics of each sample presented. The results are shown in Table 1.
Table 1: taste characteristics, TDA coefficient, threshold of taste-imparting peptides of Ser-Pro-Asn and Ala-Leu-Asn sequences
Taste-imparting peptides Taste Properties (5g L)-1) TDA coefficient Threshold value (mmol L)-1)
Ser-Pro-Asn Sour taste and little delicate flavor 128 0.12
Ala-Leu-Asn Sour and delicious taste 64 0.25
Example 3: effect of Ser-Pro-Asn and Ala-Leu-Asn sequences flavor peptides on sauce
Flavor-developing peptides of Ser-Pro-Asn and Ala-Leu-Asn sequences were added to commercial sauces at a concentration of 5g/L, respectively, and the flavor contribution was evaluated. The evaluation method is as follows: the taste evaluation of the sample was classified into sweet taste, sour taste, bitter taste, salty taste and umami taste, and each taste of the evaluated sample was scored at 5 points from 0(not detect) to 5(strong detect), and the result was shown in spider chart 3.
Figure 3 shows that the flavor peptide of the invention obviously enhances the delicate flavor of the sauce, and simultaneously slightly enhances the sourness.

Claims (17)

1. A tripeptide selected from the group consisting of:
(1) Ser-Pro-Asn; and
(2)Ala-Leu-Asn。
2. the tripeptide of claim 1, wherein the tripeptide provides umami and/or sour taste.
3. A composition comprising a tripeptide, wherein the tripeptide is: the tripeptide Ser-Pro-Asn, or the tripeptide Ala-Leu-Asn, or the tripeptides Ser-Pro-Asn and Ala-Leu-Asn.
4. The composition of claim 3, wherein said composition is a condiment.
5. The composition of claim 4, wherein the flavoring is a savory flavoring or an acidic flavoring.
6. The composition of claim 5, wherein the seasoning is selected from the group consisting of sauces, soy sauce, cheese spreads, soups, and monosodium glutamate.
7. The composition of claim 4 wherein the flavor further comprises one or a mixture of any of 5 '-inosinate, 5' -guanylate, succinic acid and its salts, vegetable protein hydrolysates, yeast extracts, N1- (2, 4-dimethoxybenzyl) -N2- (2- (2-pyridyl) ethyl) oxamide, umami amino acids, umami taste peptides and kokumi taste peptides.
8. The composition of claim 7, wherein the kokumi taste-presenting peptides are glutathione and Valeriana officinalis L.
9. The composition of claim 3, wherein the composition is a food product.
10. The composition of claim 9, wherein the food product is selected from the group consisting of fermented foods, health foods, traditional pasta and baked goods.
11. The composition of claim 3,
the composition is a food product selected from the group consisting of a fat product, a beverage, a soup, an ice cream, a yogurt, a cake mix, and a cheese.
12. The composition according to any one of claims 3 to 11, wherein the tripeptide is present in an amount of 0.01 to 20 wt.%.
13. The composition according to claim 12, wherein the tripeptide is present in an amount of 0.1 to 15 wt%.
14. A method of increasing the umami and/or sour taste of a food, the method comprising adding to the food the tripeptide of any one of claims 1-2, or the composition of any one of claims 3-8.
15. The method of claim 14, wherein the tripeptide is present in the composition in an amount of 0.01 to 20 wt.%.
16. The method of claim 15, wherein the tripeptide is present in the composition in an amount of 0.1 to 15 wt%.
17. Use of the tripeptide of any one of claims 1-2 for increasing the umami and/or sour taste of a food or condiment or for the preparation of a condiment or food product for increasing the umami and/or sour taste of a food or condiment.
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