The study of ligand-receptor interactions is of great significance in food flavor perception. In this study, a computer simulation method was used to investigate the mechanism of interaction between umami peptides and T1R1/T1R3-VFT receptor. The binding site, conformational changes, and binding free energy between umami peptides and T1R1/T1R3-VFT were analyzed through molecular modeling, molecular docking, and molecular dynamics simulations. The receptor model constructed using AlphaFold2 has the best rationality. The molecular docking results showed that umami peptides primarily bound to T1R1-VFT through hydrogen bonding, with key binding residues such as 149THR, 151ARG, and 108ASP. The binding of umami peptides led to a more stable complex system, and the positively charged amino acids contributed positively to the overall binding free energy. This study provides theoretical support for the development of a better understanding of the interaction between umami substances and the umami receptor.

Pufferfish is prone to deterioration due to abundant nutrients and high moisture content. Drying technology can extend the shelf life and enhance the flavor quality of aquatic products. The study investigated the effect of hot air drying (HAD), microwave vacuum drying (MVD) and hot air assisted radio frequency drying (HARFD) on the taste and volatile profiles of Takifugu obscurus. Different drying methods had significant influence on the color, rehydration, 5’-nucleotides, free amino acids and volatile components (P < 0.05). The results showed that HAD and HARFD could promote the flavor of T. obscurus by producing higher equivalent umami concentration (EUC) values, which were about two times of MVD group, and more pronounced pleasant odor according to sensory analysis. HAD is more appropriate for industrial application than HARFD and MVD considering the economic benefits. This study could provide a reference for the industrial application of drying T. obscurus.

Sanhuang chicken is a popular native breed in China and well-known for delicious flavour. Spices could enhance the chicken meat flavour and work well in preservation. Chinese 5-spice blend (CS) and garam masala (GM) are routinely using spices in China and Pakistan, respectively. The flavour profiles of Sanhuang chicken breast (CB) and its blends with CS and GM were obtained by electronic nose (E-nose), solid-phase microextraction gas chromatography-mass spectrometry (SPME GC-MS) and GC-ion mobility spectrometry (GC-IMS). Principal component analysis (PCA) efficiently discriminated the aroma profiles of three chicken formulations. The GC-chromatographs revealed the significant aroma alterations of chicken breast meat after marination with spices. Aldehydes were the major contributors of chicken aroma, while most of the aromatic hydrocarbons were generated by spices. Almost all chicken key-compounds produced by oxidation reaction were either reduced or eliminated by marination, showing the antioxidation capacity of spices leading to meat preservation. GC-IMS is not only a rapid and comprehensive detection method, but also proved to be more sensitive than GC-MS. The substantial role of both traditional spices in enhancing flavour quality of chicken meat, and their exposure as functional ingredients in Chinese and Pakistan cuisines could lead to the cross-cultural meat trade opportunities.