Identification of umami-tasting peptides from Volvariella volvacea using ultra performance liquid chromatography quadrupole time-of-flight mass spectrometry and sensory-guided separation techniques.

Abstract

Mushroom peptides produced by high-pressure cooking from Volvariella volvacea were found to retain and enhance the umami taste. Three tasty peptides were identified as Ala-Ser-Asn-Met-Ser-Asp-Leu (ASNMSDL), Tyr-Tyr-Gly-Ser-Asn-Ser-Ala (YYGSNSA) and Leu-Gln-Pro-Leu-Asn-Ala-His (LQPLNAH) by UPLC-Q-TOF-MS, after a series of separation methods of ultrafiltration, gel filtration chromatography and reverse phase high-performance liquid chromatography. Each fractionation step is based on the results of sensory evaluation. ASNMSDL and LQPLNAH have umami taste with threshold values of 10.19 and 12.63 mmol/L, respectively. In addition, these two peptides also showed umami-enhancing properties with a threshold estimated at 13.58 and 18.95 mmol/L, respectively. Furthermore, the peptides showed better sensory taste than mixtures of their constituent amino acids. After separation and purification, the content of taste peptides in Volvariella volvacea is about 1.4%.