{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,13]],"date-time":"2026-10-13T06:48:40Z","timestamp":1791874120614,"version":"4.3.4"},"reference-count":63,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T00:00:00Z","timestamp":1791763200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T00:00:00Z","timestamp":1791763200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>The flavor of shrimp paste, a crucial quality indicator, relies on its non\u2010volatile taste components, which have not been fully characterized. This study aimed to comprehensively evaluate the taste profiles of shrimp paste and identify key taste\u2010enhancing components.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>A multifactor analysis model integrating taste indicators such as free amino acids, organic acids, 5\u2032\u2010nucleotides, and taste values was established to thoroughly evaluate the taste profiles of 34 shrimp paste samples. Fourteen samples with favorable comprehensive scores were selected, among which peptides and their related metabolites were found to be more abundant than other flavor components through untargeted metabolomics, suggesting a potential significant role of peptides in enhancing the flavor profile of shrimp paste. Subsequently, the sample with the highest score underwent peptidomics analysis, leading to the identification of 5969 peptides. Four taste peptides were selected as potential taste\u2010enhancing candidates via virtual screening. Sensory evaluation demonstrated strong umami properties for all four synthetic peptides. Notably, the taste peptide DVFDL was identified as a taste\u2010enhancing candidate with pronounced umami and multi\u2010dimensional taste characteristics and no off\u2010flavors, which positively influenced the sensory characteristics of complex food systems by notably enhancing umami, saltiness, and richness.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>This study reveals for the first time that taste peptides are primary flavor compounds in shrimp paste and a novel taste peptide, DVFDL, exhibiting distinct taste attributes, has been identified. DVFDL shows potential as a fermentation indicator for quality consistency and as a natural flavor enhancer, although its practical application requires further investigation. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.71119","type":"journal-article","created":{"date-parts":[[2026,10,13]],"date-time":"2026-10-13T06:08:39Z","timestamp":1791871719000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Integrated multivariate analysis and multi\u2010omics screening reveal novel umami peptides as taste\u2010enhancing candidates in shrimp paste"],"prefix":"10.1002","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7062-8413","authenticated-orcid":false,"given":"Jia","family":"Guo","sequence":"first","affiliation":[{"name":"College of Food Science Shenyang Agricultural University, Liaoning Provincial Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation  Shenyang P. 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China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guoqiang","family":"Zhang","sequence":"additional","affiliation":[{"name":"School of Science Coventry University  Coventry UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Feiyu","family":"An","sequence":"additional","affiliation":[{"name":"College of Food Science Shenyang Agricultural University, Liaoning Provincial Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation  Shenyang P. R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jinhui","family":"Jiang","sequence":"additional","affiliation":[{"name":"College of Food Science Shenyang Agricultural University, Liaoning Provincial Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation  Shenyang P. R. 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