CHAPTER 18: Chemistry and Biological Mechanisms of Peptides That Modulate Taste
Published:03 Jun 2021
N. Singh, A. Y. Bhagirath, M. R. Medapati, V. Cruz de Jesus, and P. Chelikani, in Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications, ed. C. C. Udenigwe, The Royal Society of Chemistry, 2021, pp. 460-486.
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Taste is an important determinant for both the food industry and therapeutics. The mechanism of taste perception is complex and depends on genetic and non-genetic factors. Recent years have seen advances in our understanding of structural and functional aspects of taste biology. The ever-increasing demand for healthy and sustainable alternatives has led to significant research in the field of bioactive peptides, especially peptides that modulate taste. Bioactive peptides are not only healthy but also have shown promise in improving the overall taste of foods. This chapter reviews the mechanisms of taste sensation, including taste genetics, followed by a discussion on taste modulatory peptides and various taste-masking strategies. The challenges and future directions for the field are also briefly discussed.