{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T13:49:29Z","timestamp":1792590569385,"version":"4.5.0"},"reference-count":39,"publisher":"American Chemical Society (ACS)","issue":"41","license":[{"start":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T00:00:00Z","timestamp":1791417600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T00:00:00Z","timestamp":1791417600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T00:00:00Z","timestamp":1791417600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-045"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32172332"],"award-info":[{"award-number":["32172332"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32202209"],"award-info":[{"award-number":["32202209"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32472478"],"award-info":[{"award-number":["32472478"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2026,10,21]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>The Maillard reaction (MR) enhances the flavor of chicken enzymatic hydrolyzates, yet pinpointing key umami peptides remains challenging due to complex matrices. Sensory evaluation showed increased umami intensity despite decreased equivalent umami concentration (EUC: 0.29\u20130.41 g\/100\u202f g dry weight), suggesting that peptides may contribute substantially to the observed umami perception beyond the contribution captured by EUC. We developed a novel Umami Peptide Selector (UPS) integrating quantitative peptidomics with predicted taste thresholds to identify potent peptides. Guided by UPS, five key peptides (e.g., DVGDWRKN (DN8)) with low recognition thresholds were synthesized and confirmed to exhibit robust antioxidant activity. Molecular docking and density functional theory (DFT) suggested structure\u2013activity relationships: acidic residues may contribute to T1R1\/T1R3 receptor binding, while electron-rich residues (e.g., Trp) drove radical scavenging. This work provides a potentially applicable framework for screening high-value umami peptides with dual functionality, demonstrating the feasibility of rational design for flavor and bioactive enhancement in food systems.<\/jats:p>","DOI":"10.1021\/acs.jafc.6c04423","type":"journal-article","created":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T11:02:11Z","timestamp":1791457331000},"page":"32575-32586","source":"Crossref","is-referenced-by-count":0,"title":["A Novel Umami Peptide\nSelector (UPS) for Identifying\nKey Peptides from Maillard-Reacted Chicken Hydrolyzates: From Taste\nEvaluation to Antioxidant Properties"],"prefix":"10.1021","volume":"74","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2774-5822","authenticated-orcid":true,"given":"Shengnan","family":"Wang","sequence":"first","affiliation":[{"name":"Shanghai Jiao Tong University , , ,","place":["Shanghai, P.R. China, 200240"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhiyong","family":"Cui","sequence":"additional","affiliation":[{"name":"Shanghai Jiao Tong University , , ,","place":["Shanghai, P.R. China, 200240"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chengliang","family":"Qi","sequence":"additional","affiliation":[{"name":"Shanghai Jiao Tong University , , ,","place":["Shanghai, P.R. China, 200240"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chengzhi","family":"Wang","sequence":"additional","affiliation":[{"name":"Novonesis , ,","place":["Beijing, P.R. China, 100085"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiangyu","family":"Cai","sequence":"additional","affiliation":[{"name":"Novonesis , ,","place":["Beijing, P.R. 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China, 200240"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3907-8126","authenticated-orcid":true,"given":"Wenli","family":"Wang","sequence":"additional","affiliation":[{"name":"Shanghai Jiao Tong University , , ,","place":["Shanghai, P.R. China, 200240"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoxiao","family":"Feng","sequence":"additional","affiliation":[{"name":"Shanghai Jiao Tong University , , ,","place":["Shanghai, P.R. China, 200240"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1420-0276","authenticated-orcid":true,"given":"Yuan","family":"Liu","sequence":"additional","affiliation":[{"name":"Shanghai Jiao Tong University , , ,","place":["Shanghai, P.R. China, 200240"]},{"name":"Ningxia University , , ,","place":["Yinchuan, P.R. China, 750021"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"316","published-online":{"date-parts":[[2026,10,8]]},"reference":[{"key":"2026102109073807500_cit1","doi-asserted-by":"publisher","first-page":"131124","DOI":"10.1016\/j.foodchem.2021.131124","article-title":"Taste and\nstability characteristics of two key umami peptides from pufferfish\n(Takifugu obscurus)","volume":"371","author":"Zhang","year":"2022","journal-title":"Food Chem"},{"key":"2026102109073807500_cit2","doi-asserted-by":"publisher","first-page":"100468","DOI":"10.1016\/j.fbio.2019.100468","article-title":"Non-volatile taste\nactive compounds and umami evaluation in two aquacultured pufferfish\n(Takifugu obscurus and Takifugu rubripes)","volume":"32","author":"Zhang","year":"2019","journal-title":"Food\nBiosci"},{"key":"2026102109073807500_cit3","doi-asserted-by":"publisher","first-page":"115876","DOI":"10.1016\/j.trac.2020.115876","article-title":"Characterization\nand evaluation of\numami taste: A review","volume":"127","author":"Wang","year":"2020","journal-title":"TrAC, Trends Anal. 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Inhibitory and Antioxidant\nActivity of Umami Peptides after In Vitro Gastrointestinal Digestion","volume":"68","author":"Hao","year":"2020","journal-title":"J. Agric. Food Chem"},{"key":"2026102109073807500_cit36","doi-asserted-by":"publisher","first-page":"138138","DOI":"10.1016\/j.foodchem.2023.138138","article-title":"Exploring of multi-functional umami peptides from Stropharia\nrugosoannulata: Saltiness-enhancing effect and mechanism, antioxidant\nactivity and potential target sites","volume":"439","author":"Chen","year":"2024","journal-title":"Food Chem"},{"issue":"36","key":"2026102109073807500_cit37","doi-asserted-by":"publisher","first-page":"20014","DOI":"10.1021\/acs.jafc.3c08346","article-title":"Identification of Novel\nUmami Peptides from Yeast Protein through\nEnzymatic, Sensory, and In Silico Approaches","volume":"72","author":"Gu","year":"2024","journal-title":"J. Agric. 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