Sensory-directed identification of β-alanyl dipeptides as contributors to the thick-sour and white-meaty orosensation induced by chicken broth

Sensory-directed fractionation of a double-boiled chicken broth using ultrafiltration, gel permeation chromatography, PFPP-HPLC, and HILIC combined with analytical sensory techniques led to the identification of β-alanyl-N-methyk-histldlne, β-alanyl-L-histidine, and the previously unreported β-alanylglycine as the key contributors to the thick-sour orosensation and typical white-meaty character of chicken broth. Quantitative analysis, followed by taste recombination and omission experiments, revealed for the first time that, when present together with L-glutamic acid and sodium and/or potassium ions, subthreshold concentrations of these β-alanyl peptides enhance the typical thick-sour orosensation and white-meaty character known for poultry meat, although these tastemodulatory peptides exhibited only a faint sour and slightly astringent Intrinsic taste when tasted Individually.