Identification of key taste active compounds and potential umami peptides in soft-boiled chicken based on taste recombination and virtual screening

Soft-boiled chicken, a traditional Chinese delicacy renowned for its distinct umami and overall taste, was investigated to identify key taste-active compounds and potential umami peptides. Using taste recombination combined with omission/addition tests, six compounds (sodium ion, chloride ion, inosine-5′-monophosphate (IMP), lactic acid, succinic acid and glutamic acid) were identified as key taste-active compounds. Through the mass spectrometry and virtual screening 14 potential umami peptides were identified, with 13 being reported for the first time. Molecular docking analysis revealed that amino acid residues including 277_ARG, 151_ARG, 220_TYR, 276_SER and 107_SER on T1R1/T1R3 receptor are critical for umami perception. Sensory evaluation and electronic tongue results confirmed that the recombination taste solution effectively mimics the taste characteristic of Tuer soft-boiled chicken. This study advances the understanding of the taste mechanisms underlying soft-boiled chicken and provides valuable technical support for optimizing the industrial production and flavor development.