Insights into the flavor endowment of aroma-active compounds in cloves (Syzygium aromaticum) to stewed beef.

Clove (Syzygium aromaticum) is one of the most commonly used spices in stewed beef to enrich and improve its aroma during the stewing process. Gas chromatography ion mobility spectroscopy (GC-IMS), Q Exactive GC-Orbitrap-MS-O (QE-GC-MS/O), combined with sensory evaluation were employed to analyze the flavor endowment of aroma-active compounds in cloves to stewed beef. A total of 173 volatiles were identified in the clove powder (CP), stewed beef with clove (SBC), and stewed beef with salt (SBS), of which 21 volatiles were considered as aroma-active compounds. The concept of flavor endowment of aroma-active compounds in cloves was defined innovatively, and the endowment rate values (ERVs) of stewed beef were calculated. Nine aroma-active compounds in cloves were found to have a flavor endowment effect on stewed beef, while the terpenoids exhibited high ERVs. Despite the low ERV of eugenol, it still significantly impacted the aroma profile of SBC due to its high odor activity value (OAV) and flavor dilution (FD) factor. These volatiles offered mainly the clove, herbal, anise, and floral odor to stewed beef, which was also confirmed by sensory evaluation. These findings indicated that the terpenoids, phenolics and ethers in cloves had a significant influence on the overall aroma of stewed beef through the flavor endowment, which contributed to the precise use of cloves and improved the aroma of stewed beef.

Seasonal variations and sensory profiles of oolong tea: Insights from metabolic analysis of Tieguanyin cultivar.

The impact of seasonal variations on the quality of oolong tea products remains a subject of ongoing exploration. This study delves into the intricate relationships between seasonality, metabolites, and sensory characteristics in finished oolong tea products. Metabolomic data from 266 Tieguanyin oolong tea products harvested in both spring and autumn, along with corresponding sensory evaluations, were acquired. Using OPLS-DA and PLS-DA models with UPLC-QToF/MS data, our findings showed that seasonal effects were notably more pronounced in light-scented Tieguanyin products (lightly-roasted) compared to strong-scented products (moderately-roasted). Furthermore, over half of the identified key seasonal discriminant metabolites happened to be crucial for determining the sensory grade. The study marks the first-time recognition of triterpene saponins as critical factors in determining both the harvest season and the sensory grade of oolong tea. These insights deepen our understanding of the interplays between seasonal variations, metabolites, and sensory attributes in oolong tea products.

Correlation analysis and modeling application from objective indicators to subjective evaluation of scented tea: A case study of rose tea.

Different scented teas provide various choices for consumers from appearance, aroma, flavor and others. Aiming to define advantages and market positions of different scented teas and promote optimization of market structure, characteristics for scented tea favored by consumers and outstanding attributes of different scented teas should be clarified. Rose tea was taken as study object. Sensory evaluation and consumer acceptance were investigated. GC-MS and HPLC fingerprints were established. Physicochemical characteristics were determined. RGB integration analysis was inventively proposed for correlation analysis. The volatile compounds with spicy, green or herbal odor as camphene, ß-phenethyl acetate, eugenol, and physicochemical parameters as antioxidant capacity, reducing sugar content, pH showed positive correlation with popular sensory properties. Six models for consumer preference by objective description were built through GA-SVR (accuracy = 1), and APP was developed. The research mode of scented tea has been successfully established to study multiple subjective characteristics with measurable objective parameters.

Decoding Information Flow and Sensory Pollution: A Systematic Framework for Understanding Species Interactions.

Information transmission among species is a fundamental aspect of natural ecosystems that faces significant disruption from rapidly growing anthropogenic sensory pollution. Understanding the constraints of information flow on species' trophic interactions is often overlooked due to a limited comprehension of the mechanisms of information transmission and the absence of adequate analytical tools. To fill this gap, we developed a sensory information-constrained functional response (IFR) framework, which accounts for the information transmission between predator and prey. Through empirical evaluation, the IFR provided a biologically grounded explanation for the systematic variation of functional responses. Specifically, it posits that the variation of different functional-response shapes, associated with community stability, is attributable to limitations in sensory information transmission among species. This not only deepens our mechanistic understanding of species interactions but also elucidates how anthropogenic activities are reshaping species interactions and community dynamics by disrupting information exchange through sensory pollution.

Assessing the impact of dietary Camelina sativa (L.) Crantz inclusion on meat quality and sensory traits of growing rabbits.

This study investigated the effects of dietary Camelina sativa oilseed cake (CSC) inclusion on the meat quality and sensory traits of growing rabbits. A total of 168 crossbred 32-day-old rabbits (both sexes) were randomly allocated into three experimental groups: a Control diet (10 % rapeseed oilseed cake as main crude protein source), CS5 diet (5 % rapeseed oilseed cake and 5 % CSC), and CS10 diet (10 % CSC). After slaughter (74 days of age), longissimus lumborum (LL) muscles and hind legs (HL) were dissected and their meat were evaluated for physical traits (LL and biceps femoris; BF), sensory attributes (LL), proximate composition and fatty acid (FA) profile (whole HL). The CSC inclusion did not significantly affect physical meat traits, except for yellowness, which decreased (P < 0.05) in both BF and LL muscles. Meat water content decreased linearly with CSC inclusion (P < 0.05). The FA profile of the HL meat was modified in rabbits fed CSC-containing diet: decreased saturated FA (P < 0.001) and monounsaturated FA (P < 0.001) and increased polyunsaturated FA (P < 0.001). Omega-3 FA content linearly increased with the CSC inclusion level (P < 0.001) and, consequently, the n-6/n-3 ratio decreased (halved ratio in CS10 compared to Control; P < 0.001). The CS10 treatment had the highest fatty flavour, rancid flavour, abnormal flavour intensity, and overall flavour intensity. However, overall acceptance was not affected. These findings suggest that CSC can be a viable protein source for sustainable rabbit production and healthy meat for consumers.

Splenic nociceptive neural connection promotes humoral immunity.

Recent work by Wu and colleagues unveiled a previously enigmatic population of spleen-innervating nociceptors from left T8-T13 dorsal root ganglia (DRGs) in mice. They found a specific DRG-spleen sensorineural connection that promotes humoral immunity via a CGRP-CALCRL/RAMP1 axis, providing a valuable target for immune regulation in local microenvironments.

Sour taste perception in fluids: The impact of sweet tastant, fluid viscosity, and individual salivary properties.

Binary taste perception is widely studied in aqueous solutions but less investigated in non-Newtonian fluid systems. In this study, the effect of sweet tastants on the dynamic sour taste perception in thickened fluids and its underpinning oral processing factors were investigated. Subjects were tested for taste thresholds and salivary biochemical properties. By using hydroxypropyl methylcellulose (HPMC) as a thickening agent, subjects conducted sour taste evaluation, with and without maltose and/or HPMC, using descriptive sensory analyses. A simulated fluid shear elicited by fixed-frequency mastication was applied on thickened fluid sample oral processing during time-intensity sour taste evaluation. Results showed that adding maltose to fluid samples enhanced sour taste perception, and increasing fluid viscosity generally suppressed perceived maximum sour taste. Moreover, subjects with lower sour taste sensitivity and higher salivary buffering capacity reported overall lower sour taste intensity in most samples, validating the hypothesis that salivary properties importantly affect sour taste perception.

Decoding of the saltiness enhancement taste peptides from Jinhua ham and its molecular mechanism of interaction with ENaC/TMC4 receptors.

This study focused on unlocking the potential of Jinhua ham-derived peptides (JHP) for enhancing saltiness. JHP (<3 kDa) was obtained through ultrafiltration and desalting, reducing the salt content by 96 %. Four peptide fractions (JHP-P1/P2/P3/P4) were isolated using Sephadex G-25 gel filtration and anion-exchange chromatography. Sensory evaluation and electronic tongue analysis revealed that JHP-P2 (0.5 mg/mL) exhibited the highest saltiness which could replace four-fold NaCl salinity. Three peptides (DL, FMSALF, and HVRRK) identified by UPLC-QTOF-MS/MS were simulated with salty taste receptors ENaC/TMC4. Results indicated that Ser84 and Phe89 of ENaC and Asn404 and Lys567 of TMC4 are crucial for peptide docking related to salty taste. Molecular dynamics simulations showed that the three peptides bind to the TMC4 and ENaC through van der Waals forces, electrostatic interactions, and hydrogen bonds. These findings establish a robust theoretical foundation for salt reduction strategies and provide novel insights into the potential applications of Jinhua ham.

Decoding of novel umami peptides from corn fermented powder and its mechanism via multisensory techniques, virtual screening, and molecular simulation approaches.

This study aimed to identify umami peptides in corn fermented powder (CFP) and investigate their umami enhancing effect. Ultrafiltration and ethanol precipitation was used to separate the umami peptides in CFP. Dynamic sensory evaluations were used to identify the peptide fraction with the intense umami taste, and the peptides in the fraction were identified by nano-liquid chromatography-tandem mass spectrometry. Subsequently, ten umami-enhancing peptide candidates were screened using an integrated virtual screening strategy. Molecular docking revealed that Ser382, Ser104, Leu334, Glu338 and Glu148 of the T1R1 and T1R3 taste receptors are important amino acid residues for binding of the ten umami peptides. Three umami peptides (VDW, WGDDP, and WPAGE) exhibited the stronger binding affinity with the umami receptors. Moreover, molecular dynamics simulation revealed that the T1R1/T1R3 formed stable complexes with the three umami peptides during the simulation. Sensory evaluation indicated that the three peptides exhibited diverse taste characteristics (detection thresholds:0.0315-0.0625 mg/mL). The sigmoid curve analysis further confirmed peptides were identified as synergistically (VDW and WGDDP) or additively (WPAGE) enhancing the umami of 3 mg/mL MSG solution. This study uncovers the mechanism of umami-peptide-driven taste in fermented corn products.

The role and treatment potential of the complement pathway in chronic pain.

The role of the complement system in pain syndromes has garnered attention on the back of preclinical and clinical evidence supporting its potential as a target for new analgesic pharmacotherapies. Of the components that make up the complement system, component 5a (C5a) and component 3a (C3a) are most strongly and consistently associated with pain. Receptors for C5a are widely found in immune resident cells (microglia, astrocytes, sensory neuron-associated macrophages (sNAMs)) in the central nervous system (CNS) as well as hematogenous immune cells (mast cells, macrophages, T-lymphocytes, etc.). When active, as is often observed in chronic pain conditions, these cells produce various inflammatory mediators including pro-inflammatory cytokines. These events can trigger nervous tissue inflammation (neuroinflammation) which coexists with and potentially maintains peripheral and central sensitization. C5a has a likely critical role in initiating this process highlighting its potential as a promising non-opioid target for treating pain. This review summarises the most up-to-date research on the role of the complement system in pain with emphasis on the C5 pathway in peripheral tissue, dorsal root ganglia (DRG) and the CNS, and explores advances in complement-targeted drug development and sex differences. A perspective on the optimal application of different C5a inhibitors for different types (e.g., neuropathic, post-surgical and chemotherapy-induced pain, osteoarthritis pain) and stages (e.g., acute, subacute, chronic) of pain is also provided to help guide future clinical trials. PERSPECTIVE: This review highlights the role and mechanisms of complement components and their receptors in physiological and pathological pain. The potential of complement-targeted therapeutics for the treatment of chronic pain is also explored with a focus on C5a inhibitors to help guide future clinical trials.

Use of rice flour to produce plant-based yogurt alternatives.

Plant-based yogurt alternatives (YAs) are in demand due to the societal prevalence of milk sensitivities and allergies and some consumers abstaining from animal-derived products. Producing rice flour YAs has considerable potential because rice flour is hypoallergenic, more economical compared to plant milks, and there are no commercial rice-based YAs. A new higher protein variety of rice was developed, Frontière, which is sold as both brown and white rice. Therefore, the overall goals of this study were (1) to compare physicochemical properties of YAs from Frontière brown (Frontière brown rice flour [FBRF]) and white (Frontière white rice flour [FWRF]) high-protein rice flours to regular protein level rice flours and (2) to evaluate the sensory quality of Frontière YAs compared to commercial plant-based oat yogurt. Rice flours were fermented with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lacticaseibacillus rhamnosus (a probiotic) to produce FBRF- and FWRF-YAs. A consumer study was conducted to compare FBRF- and FWRF-YAs to a commercially available oat-based YA. Consumers rated the YAs using 9-point hedonic and just-about-right (JAR) scales. Protein, fat, and ash levels were greater, whereas starch levels and peak viscosities were lower for BRFs than for WRFs. The use of BRF resulted in longer fermentation times but higher bacteria counts for YAs. FWRF-YA was preferred in terms of overall flavor and liking, sweetness, and tartness. Purchase intent (PI) for FWRF-YA increased 2.6 times after providing a health claim. This research showed that rice flour can be used to produce YAs with probiotic counts above the minimum recommended, which provides added health benefits for consumers. PRACTICAL APPLICATION: This research provides a possible new use of Frontière high-protein rice flour to produce plant-based yogurts. This will help the rice industry by adding value, and those who are vegan, allergic to casein, or lactose-intolerant will have another option for a plant-based yogurt. Moreover, the greater levels of probiotic bacteria found in the brown rice flour YAs can potentially provide greater health benefits, making brown rice flour a better choice for making rice-based YAs.

Study on the differentiation of sensory quality of mainstream Jiang-flavor baijiu in the Chinese market based on Pivot Profile.

Jiang-flavor baijiu (JFB) is a prominent type of Chinese baijiu, known for its unique flavor attributes, sensory experience, and high tasting value. Previous research has mainly focused on the detection and identification of its flavor substances, but in-depth studies on the precise sensory description and differentiation of its flavor qualities are still lacking. In this study, a rapid sensory analysis method, Pivot Profile (PP), was applied to 30 mainstream JFBs in the Chinese market, generating 91 sensory attributes with independent definitions, from which 29 main sensory attributes were established that were easy to perceive and descriptive, as well as convenient for transmitting their sensory qualities and distinguishing differences in price and production region, including color (one descriptor), aroma (21 descriptors), taste, and mouthfeel (seven descriptors). The nine key sensory attributes that distinguish JFB quality are as follows: Jiang, Grain, Chen, Qu, Rancid, Acid, Sweet, Fullness, and Harmony. It was found that price was positively correlated with sensory quality, with greater variation in the quality of samples within the medium price range (RMB 500-1000). All samples from MTCQ1 (the core production area of Maotai Town) performed better in sensory quality. In addition, salted vegetable showed a high degree of regional characteristics, concentrated in most of the production regions of Guizhou Province. Aroma attributes were more suitable than taste and mouthfeel as sensory indicators for distinguishing production regions. This study has opened the direction of systematic construction of sensory description of JFB and provided a successful case for the evaluation of Chinese baijiu using novel sensory analysis techniques.

Characterization of Potent Odorants Causing an Oily Odor in Rice-Made Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, and Aroma Addition and Omission Studies.

The presence of an oily odor in rice-made Baijiu is a unique characteristic that has not been thoroughly studied. This study qualitatively and quantitatively identified important aroma-active compounds in samples with typical and atypical oily odors using aroma extract dilution analysis (AEDA). By comparing the differences between flavor dilution (FD) and odor activity values (OAVs), nine compounds showing significant differences were selected. By combining normal-phase silica gel column and sensory analysis, these nine potential oily odor compounds were isolated from the typical oily odor sample. Addition and omission experiments confirmed that hexanal, trans-2-heptenal, trans,trans-2,4-nonadienal, (2E)-2-decenal, trans,trans-2,4-decadienal, and γ-nonanolide are key contributors to the oily odor.

Wearable technology mediated biofeedback to modulate spine motor control: a scoping review.

BACKGROUND: Lower back pain (LBP) is a disability that affects a large proportion of the population and treatment for this condition has been shifting towards a more individualized, patient-centered approach. There has been a recent uptake in the utilization and implementation of wearable sensors that can administer biofeedback in various industrial, clinical, and performance-based settings. Despite this, there is a strong need to investigate how wearable sensors can be used in a sensorimotor (re)training approach, including how sensory biofeedback from wearable sensors can be used to improve measures of spinal motor control and proprioception. RESEARCH QUESTION: The purpose of this scoping review was to examine the wide range of wearable sensor-mediated biofeedback frameworks currently being utilized to enhance spine posture and motor function. METHODS: A comprehensive scoping review was conducted in adherence with the Preferred Reporting Items for Systematic Reviews and Meta-Analyses Guidelines extension for Scoping Reviews (PRISMA-ScR) across the following databases: Embase, PubMed, Scopus, Cochrane, and IEEEXplore. Articles related to wearable biofeedback and spine movement were reviewed dated from 1980 - 2020. Extracted data was collected as per a predetermined checklist including the type, timing, trigger, location, and magnitude of sensory feedback being applied to the body. RESULTS: A total of 23 articles were reviewed and analysed. The most used wearable sensor to inform biofeedback were inertial measurement units (IMUs). Haptic (vibrotactile) feedback was the most common sensory stimulus. Most studies used an instantaneous online trigger to initiate sensory feedback derived from information pertaining to gross lumbar angles or the absolute orientations of the thorax or pelvis. CONCLUSIONS: This is the first study to review wearable sensor-derived sensory biofeedback to modulate spine motor control. Although the type of wearable sensor and feedback were common, this study highlights the lack of consensus regarding the timing and structure of sensory feedback, suggesting the need to optimize any sensory feedback to a specific use case. The findings from this study help to improve the understanding surrounding the ecological utility of wearable sensor-mediated biofeedback in industrial, clinical, and performance settings to enhance the sensorimotor control of the lumbar spine.

Contribution of inflammation markers and quantitative sensory testing (QST) indices of central sensitisation to rheumatoid arthritis pain.

BACKGROUND: Pain, the primary complaint in rheumatoid arthritis (RA), is multifaceted, and may be driven by inflammatory disease activity and central sensitisation. We aimed to ascertain what proportion of RA pain severity is explained by markers of inflammation and quantitative sensory testing (QST) indices of central sensitisation. METHODS: This was a cross-sectional analysis of data from individuals with clinically active RA. Pain severity was assessed using numerical rating scales and inflammation via 28-joint Disease Activity Score (DAS28) and Ultrasound (Greyscale, Power Doppler). Pain sensitivity was assessed by 'static' (tibialis anterior or brachioradialis pressure pain detection threshold-PPT-TA/PPT-BR) and 'dynamic' (temporal summation-TS, conditioned pain modulation-CPM) QST. Bivariate associations used Spearman's correlation coefficients, and multivariable linear regression models determined relative contributions to pain severity. RESULTS: In bivariate analyses of N = 96 (age 65 ± 10y, 77% females) people with RA, pain severity was significantly associated with inflammation indices (r = 0.20 to 0.55), and CPM (r=-0.26). In multivariable models that included TS, CPM, age, sex, and body mass index, inflammation indices remained significantly associated with pain severity. Multivariable models explained 22 to 27% of pain variance. Heterogeneity was apparent for associations with pain between subscores for pain now, strongest or average over the past 4-weeks. CONCLUSIONS: In individuals with clinically active RA, markers of inflammatory disease activity best explain RA pain with only marginal contributions from QST indices of central sensitisation. Although inflammation plays a key role in the experience of RA pain, the greater proportion of pain severity remains unexplained by DAS28 and ultrasound indices of inflammation.

Comparison of intravenous dexmedetomidine versus ketamine-dexmedetomidine combination on spinal block characteristics in patients undergoing lower limb orthopaedic surgery - A randomised clinical trial.

Background and Aims: One major limitation of the spinal block remains the inability to extend the duration of the block intraoperatively unless planned before with spinal or epidural catheters and/or intrathecal additives. This study was designed to compare the effects of intravenous dexmedetomidine versus low-dose ketamine-dexmedetomidine combination infusion on spinal anaesthesia in lower limb orthopaedic surgeries. Methods: This randomised study was conducted in 60 patients scheduled for unilateral lower limb surgeries under spinal anaesthesia. Patients were randomised into Group D (n = 30) (0.5 µg/kg of intravenous (IV) dexmedetomidine bolus followed by maintenance infusion at 0.5 µg/kg/h) and Group LKD (n = 30) (IV bolus of 0.5 µg/kg of dexmedetomidine and 0.2 mg/kg of ketamine, followed by maintenance infusions of dexmedetomidine and ketamine at 0.5 µg/kg/h and 0.2 mg/kg/h, respectively). Ramsay Sedation Scale score of 3-4 was maintained. The t-test or the Wilcoxon-Mann-Whitney U test was used to compare the parameters between groups. Results: The mean sacral segment 1 (S1) regression time was 390.3 [standard deviation (SD):84.38] [95% confidence interval (CI): 360.13, 420.53] versus 393.23 (SD: 93.01) (95% CI: 363.04, 423.43) min in Group D versus Group LKD respectively ((P = 0.701). The number of episodes of hypotension was significantly higher in Group D (19 patients) compared to Group LKD (nine patients) (P = 0.001). Pre- and postoperative stress markers (24 h) and the incidence of postoperative nausea and shivering were comparable between the two groups (P > 0.05). Tramadol requirement in the postoperative period was significantly less in Group LKD compared to Group D (P = 0.003). Conclusion: The duration of S1 regression was similar between group dexmedetomidine (Group D) and group low-dose ketamine and dexmedetomidine (Group LKD).

Sensing Sociality: Disruptions of Social Life When Living With Chemosensory Dysfunctions After COVID-19.

Taste and smell are of direct importance in most social interactions. Radical disruptions in these senses can, therefore, substantially disrupt sociality. This paper focuses on the experiences of a particular type of disruption: persistent chemosensory dysfunctions after COVID-19. We conducted semi-structured interviews with 30 patients undergoing treatment for chemosensory dysfunctions and analyzed the ways in which their experiences have influenced social relations and activities, particularly regarding food and eating. The findings reveal that these dysfunctions have made the participants markedly aware that food and eating are pivotal to full participation in social life. As is smell, both surrounding smells and the perception of one's own smell, with dysfunctions leading to several social consequences. Such problems are handled through both avoidance behavior and adaptations. While adaptations facilitate interactions, they come at the cost of feeling a burden to others or not fully appreciating an event (e.g., a shared meal). Social support is of great importance, ranging from minor practical assistance, such as a friend checking if the milk is sour, to the profound emotional relief felt from empathic treatment and recognition that the problems are real. Here, healthcare professionals can play a vital role, even in the (perceived) absence of clinical effectiveness of the treatment. The experiences expressed are partially in line with other manifestations of Long COVID and with chemosensory dysfunctions due to other illnesses, but only partially, since this is a patient group with needs and experiences that are unique, in that sociality is so strongly affected solely by disruptions in sensory abilities.

Advancing research on odor-induced sweetness enhancement: A EEG local-global fusion transformer network for sweetness quantification combined with EEG technology.

Reducing sugar intake is crucial for health, and odor sweetening enhances food enjoyment and quality perception. Current research relies on subjective manual sensory evaluations, which are poorly reproducible. Traditional methods also fail to capture dynamic neural responses to odor-induced sweetness. We propose an electroencephalogram local-global fusion transformer network (EEG-LGFNet) model to decode this impact objectively. Electroencephalogram data were collected from 16 subjects under different odor and sucrose stimuli. The model captures complex neural signals by integrating local and global feature extraction mechanisms. Its performance was validated across three-time windows, demonstrating efficacy over various temporal ranges. Analysis of the coefficient of determination across brain regions confirmed the importance of the frontal, central, and parietal areas of sweetness perception. The EEG-LGFNet model excelled in quantifying odor-enhanced sweetness, significantly outperforming state-of-the-art models. This research offers new insights into odor sweetening, with applications in food development, personalized nutrition, and neuroscience.

Discovery of N-succinyl-L-isoleucine as a novel taste enhancer via multisensory techniques and molecular simulations.

As awareness of health implications associated with dietary habits elevates alongside an increase in living standards, the trend toward minimizing sodium chloride and monosodium glutamate consumption has gained prominence. This study explored a novel taste enhancer, N-succinyl-L-isoleucine (N-Suc-Ile), focusing on its synthesis, taste-enhancing effects, and taste-enhancing mechanism. The synthesis of N-Suc-Ile was achieved through enzymatic catalysis employing food-grade enzymes in an aqueous environment, achieving yielding 30.22 %. Quantitative descriptive analysis revealed that the addition of N-Suc-Ile significantly enhanced the intensities of umami (13.11-37.70 %), saltiness (11.11-38.10 %), and kokumi (12.73-49.10 %) in a concentration-dependent manner (0.25-1 mg/L). Furthermore, time-intensity results showed that the durations of both umami and saltiness were prolonged by 46.88 % and 50 %, respectively, with the addition of 1 mg/L N-Suc-Ile. Analysis using sigmoid curves further validated N-Suc-Ile's synergistic effects in enhancing umami and saltiness. Molecular docking and dynamic simulation indicated that N-Suc-Ile bound effectively and stably to taste receptors, enhancing the sensations of umami, saltiness, and kokumi. These findings underscored the potential of N-Suc-Ile as a taste enhancer, suggesting its application could ensure the taste of food products while aligning with health-conscious consumer preferences.