[1] ZHANG Y, VENKITASAMY C, PAN Z L, et al.Recent developments on umami ingredients of edible mushrooms:A review[J].Trends in Food Science & Technology, 2013, 33(2):78-92.
[2] 李润, 杨焱, 刘晓风, 等.食用菌风味影响因素及其评价研究进展[J].食用菌学报, 2020, 27(4):202-214.
LI R, YANG Y, LIU X F, et al.Research progress on influential factors and evaluation of edible fungi flavor[J].Acta Edulis Fungi, 2020, 27(4):202-214.
[3] 张铭霞, 陈思羽, 李露, 等.食品中呈味肽类组分研究进展[J].中国食品学报, 2016, 16(2):209-217.
ZHANG M X, CHEN S Y, LI L, et al.Research progress in flavor peptides in food[J].Journal of Chinese Institute of Food Science and Technology, 2016, 16(2):209-217.
[4] TEMUSSI P A.The good taste of peptides[J].Journal of Peptide Science, 2012, 18(2):73-82.
[5] FENG T, WU Y, ZHANG Z W, et al.Purification, identification, and sensory evaluation of kokumi peptides from Agaricus bisporus mushroom[J].Foods (Basel, Switzerland), 2019, 8(2):43.
[6] 李晓明, 黄占旺, 徐明生, 等.白玉菇中鲜味肽的分离鉴定及呈味特性分析[J].食品科学, 2021, 42(24):252-260.
LI X M, HUANG Z W, XU M S, et al.Separation, identification and taste characteristics of umami peptides from white Hypsizygus marmoreu[J].Food Science, 2021, 42(24):252-260.
[7] XU X D, XU R, SONG Z, et al.Identification of umami-tasting peptides from Volvariella volvacea using ultra performance liquid chromatography quadrupole time-of-flight mass spectrometry and sensory-guided separation techniques[J].Journal of Chromatography A, 2019, 1596:96-103.
[8] KONG Y, ZHANG L L, ZHAO J, et al.Isolation and identification of the umami peptides from shiitake mushroom by consecutive chromatography and LC-Q-TOF-MS[J].Food Research International, 2019, 121:463-470.
[9] 梁佳明, 王肖肖, 张蓝云, 等.兰茂牛肝菌菌柄和菌盖中鲜味成分的分析及菌盖中鲜味肽的鉴定[J].食品科学, 2021, 42(22):232-239.
LIANG J M, WANG X X, ZHANG L Y, et al.Analysis of umami components in stipe and pileus of Lanmaoa asiatica and identification of umami peptides in pileus[J].Food Science, 2021, 42(22):232-239.
[10] 许锐. 灰树花鲜味肽的制备及关键滋味物质研究[D].上海:上海应用技术大学, 2020.
XU R.Study on the preparation of umami peptides and key taste-active compounds from Grifola frondosa mushroom[D].Shanghai:Shanghai Institute of Technology, 2020.
[11] YANG J H, LIN H C, MAU J L.Non-volatile taste components of several commercial mushrooms[J].Food Chemistry, 2001, 72(4):465-471.
[12] MEYERS B, BREWER M S.Sweet taste in man:A review[J].Journal of Food Science, 2008, 73(6):R81-R90.
[13] ROLAND J F, MATTIS D L, KIANG S, et al.Hydrophobic chromatography:Debittering protein hydrolysates[J].Journal of Food Science, 1978, 43(5):1 491-1 493.
[14] NEY K H.Voraussage der bitterkeit von peptiden aus deren aminosäurezu-sammensetzung[J].Zeitschrift Für Lebensmittel-Untersuchung Und -Forschung, 1971, 147(2):64-68.
[15] BATRA P, SHARMA A K, KHAJURIA R.Probing Lingzhi or Reishi medicinal mushroom Ganoderma lucidum (higher Basidiomycetes):A bitter mushroom with amazing health benefits[J].International Journal of Medicinal Mushrooms, 2013, 15(2):127-143.
[16] KIRIMURA J, SHIMIZU A, KIMIZUKA A, et al.Contribution of peptides and amino acids to the taste of foods[J].Journal of Agricultural and Food Chemistry, 1969, 17(4):689-695.
[17] LIOE H N, TAKARA K, YASUDA M.Evaluation of peptide contribution to the intense umami taste of Japanese soy sauces[J].Journal of Food Science, 2006, 71(3):S277-S283.
[18] 王莉, 伍圆明, 孙伟峰, 等.鲜味肽与鲜味受体的研究进展[J].中国调味品, 2019, 44(2):182-189.
WANG L, WU Y M, SUN W F, et al.Research progress of umami peptides and umami receptors[J].China Condiment, 2019, 44(2):182-189.
[19] GAO J, FANG D L, KIMATU B M, et al.Analysis of umami taste substances of morel mushroom (Morchella sextelata) hydrolysates derived from different enzymatic systems[J].Food Chemistry, 2021, 362:130192.
[20] AMINO Y, NAKAZAWA M, KANEKO M, et al.Structure-CaSR-activity relation of kokumi γ-glutamyl peptides[J].Chemical & Pharmaceutical Bulletin, 2016, 64(8):1 181-1 189.
[21] LI Q, ZHANG L T, LAMETSCH R.Current progress in kokumi-active peptides, evaluation and preparation methods:A review[J].Critical Reviews in Food Science and Nutrition, 2022, 62(5):1 230-1 241.
[22] GONZÁLEZ A, CRUZ M, LOSOYA C, et al.Edible mushrooms as a novel protein source for functional foods[J].Food & Function, 2020, 11(9):7 400-7 414.
[23] WANG J B, LI W, LI Z P, et al.Analysis and evaluation of the characteristic taste components in portobello mushroom[J].Journal of Food Science, 2018, 83(6):1 542-1 551.
[24] ANG S S, ISMAIL-FITRY M R.Production of different mushroom protein hydrolysates as potential flavourings in chicken soup using stem bromelain hydrolysis[J].Food Technology and Biotechnology, 2019, 57(4):472-480.
[25] CHEN W C, LI W, YANG Y, et al.Analysis and evaluation of tasty components in the pileus and stipe of Lentinula edodes at different growth stages[J].Journal of Agricultural and Food Chemistry, 2015, 63(3):795-801.
[26] MAU J L, LIN H C, CHEN C C.Non-volatile components of several medicinal mushrooms[J].Food Research International, 2001, 34(6):521-526.
[27] 熊文飞, 陈日春, 唐胜春, 等.杏鲍菇酶解液膜分离脱苦工艺的研究[J].食品工业科技, 2012, 33(22):287-291.
XIONG W F, CHEN R C, TANG S C, et al.Study on membrane separation debittering process of the Pleurotus eryngii enzymolysis liquid[J].Science and Technology of Food Industry, 2012, 33(22):287-291.
[28] ZHOU J J, CHEN M F, WU S J, et al.A review on mushroom-derived bioactive peptides:Preparation and biological activities[J].Food Research International, 2020, 134:109230.
[29] PHAT C, MOON B, LEE C.Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system[J].Food Chemistry, 2016, 192:1 068-1 077.
[30] 黄裕怡. 华美牛肝菌中呈味肽及特征成分的分离与测定[D].昆明:昆明理工大学, 2018.
HUANG Y Y.Separation and determination of the flavor peptides and characteristic components in Neoboletus magnificus[D].Kunming:Kunming University of Science and Technology, 2018.
[31] 沈健, 顾宗珠, 王瑶.超声法提取香菇呈味物质的工艺研究[J].食品工业科技, 2013, 34(19):188-190;195.
SHEN J, GU Z Z, WANG Y.Study on the ultrasonic extraction of flavor substances from Lentinus edodes[J].Science and Technology of Food Industry, 2013, 34(19):188-190;195.
[32] 马铁铮, 王强, 周素梅.蛋白短肽苦味成因与脱苦技术研究进展[J].中国粮油学报, 2008, 23(6):220-226.
MA T Z, WANG Q, ZHOU S M.Research progress on cause of bitterness formation of protein oligopeptides and debittering technology[J].Journal of the Chinese Cereals and Oils Association.2008, 23(6):220-226.
[33] WEN C T, ZHANG J X, ZHANG H H, et al.Plant protein-derived antioxidant peptides:Isolation, identification, mechanism of action and application in food systems:A review[J].Trends in Food Science & Technology, 2020, 105:308-322.
[34] GUEDES M D V, MARQUES M S, GUEDES P C, et al.The use of electronic tongue and sensory panel on taste evaluation of pediatric medicines:A systematic review[J].Pharmaceutical Development and Technology, 2021, 26(2):119-137.
[35] KAWAI M, UNEYAMA H, MIYANO H.Taste-active components in foods, with concentration on umami compounds[J].Journal of Health Science, 2009, 55(5):667-673.
[36] ROPER S D, CHAUDHARI N.Taste buds:Cells, signals and synapses[J].Nature Reviews.Neuroscience, 2017, 18(8):485-497.
[37] ASSADI-PORTER F M, MAILLET E L, RADEK J T, et al.Key amino acid residues involved in multi-point binding interactions between brazzein, a sweet protein, and the T1R2-T1R3 human sweet receptor[J].Journal of Molecular Biology, 2010, 398(4):584-599.
[38] XUE W F, SZCZEPANKIEWICZ O, THULIN E, et al.Role of protein surface charge in monellin sweetness[J].Biochimica et Biophysica Acta (BBA)-Proteins and Proteomics, 2009, 1794(3):410-420.
[39] MAEHASHI K, MATANO M, WANG H, et al.Bitter peptides activate hTAS2Rs, the human bitter receptors[J].Biochemical and Biophysical Research Communications, 2008, 365(4):851-855.
[40] ISHIBASHI N, KUBO T, CHINO M, et al.Taste of proline-containing peptides[J].Agricultural and Biological Chemistry, 1988, 52(1):95-98.
[41] 余霞琴. 鲜味受体T1R1/T1R3的结构模拟及其与鲜味六肽作用研究[D].上海:上海海洋大学, 2017.
YU X Q.Structural simulation of umami receptor T1R1/T1R3 and the interaction with umami hexapeptides[D].Shanghai:Shanghai Ocean University, 2017.
[42] CASCALES J J L, COSTA, S D O, GROOT B L D, et al.Binding of glutamate to the umami receptor[J].Biophysical Chemistry, 2010, 152:139-144.
[43] 黄文垒, 毕继才, 闫寒.咸味肽研究进展[J].食品工业, 2020, 41(10):261-264.
HUANG W L, BI J C, YAN H.Advances in salty peptides[J].The Food Industry, 2020, 41(10):261-264.
[44] ISHIMARU Y.Molecular mechanisms underlying the reception and transmission of sour taste information[J].Bioscience, Biotechnology and Biochemistry, 2015, 79(2):171-176.
[45] MARUYAMA Y, YASUDA R, KURODA M, et al.Kokumi substances, enhancers of basic tastes, induce responses in calcium-sensing receptor expressing taste cells[J].PLoS One, 2012, 7(4):e34489.
[46] MAEHASHI K, HUANG L.Bitter peptides and bitter taste receptors[J].Cellular and Molecular Life Sciences, 2009, 66:1 661-1 671.
[47] UPADHYAYA J, PYDI S P, SINGH N, et al.Bitter taste receptor T2R1 is activated by dipeptides and tripeptides[J].Biochemical and Biophysical Research Communications, 2010, 398(2):331-335.
[48] WANG W L, ZHOU X R, LIU Y.Characterization and evaluation of umami taste:A review[J].TrAC Trends in Analytical Chemistry, 2020, 127:115876.
[49] IWATSUKI K, NOMURA M, SHIBATA A, et al.Generation and characterization of T1R2-LacZ knock-in mouse[J].Biochemical and Biophysical Research Communications, 2010, 402(3):495-499.
[50] HETTINGER T P, FRANK M E.Salt taste inhibition by cathodal current[J].Brain Research Bulletin, 2009, 80(3):107-115.