Research progress on the release, perception, and taste mechanisms of taste substances in meat products

  • YAO Lili ,
  • DONG Yushan ,
  • HAN Mengmeng ,
  • HUANG Furong ,
  • DU Xuerong ,
  • LI Chenlong ,
  • ZHOU Julong ,
  • HOU Yanru ,
  • LUO Yulong
Expand
  • (College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China)

Received date: 2024-09-18

  Revised date: 2024-10-31

  Online published: 2025-06-19

Abstract

The taste substances present in meat products are mainly water-soluble entities, including free amino acids, nucleotides, organic acids, polypeptides, and inorganic salts.When meat products enter the oral cavity, they are released and perceived through the action of taste receptors on the tongue, the mechanical action of teeth, the secretion of saliva, and the act of swallowing.This process enables the taste substances to interact with the taste receptors in the mouth, initiating a signal cascade that ultimately activates the taste cortex in the brain, resulting in a taste response.The identification of taste substances in meat products can be accomplished through molecular docking technology, which calculates the intensity of interaction between taste receptors and taste-active peptides, thereby selecting peptides with specific taste attributes.This article mainly summarized the formation pathways and influencing factors of taste substances in meat products, further investigates the release and perception of taste during the oral processing of these products, and employs molecular docking technology to explore the enhancement of meat taste and the mechanism of saltiness enhancement based on taste-active peptides.This research provides theoretical references for the regulation of flavor quality and the innovation of sensory technology in meat products.

Cite this article

YAO Lili , DONG Yushan , HAN Mengmeng , HUANG Furong , DU Xuerong , LI Chenlong , ZHOU Julong , HOU Yanru , LUO Yulong . Research progress on the release, perception, and taste mechanisms of taste substances in meat products[J]. Food and Fermentation Industries, 2025 , 51(11) : 406 -415 . DOI: 10.13995/j.cnki.11-1802/ts.041013

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