Systematic investigation of Amadori rearrangement products for umami enhancement: synergistic binary combinations and molecular interaction mechanisms with
T1R3
Shuaiqi Chang, Xueying Song, Qixian Wu, Yunzi Feng, Jinming Wu, Peng Cheng, Guowan Su, Jianan Zhang, Mouming Zhao Abstract
BACKGROUND
Amadori rearrangement products (ARPs) are important Maillard reaction intermediates with potential taste‐modulating properties, yet their binary interaction patterns and temporal sensory characteristics remain insufficiently understood. This study systematically investigated the umami‐modulating properties and possible molecular basis of ARPs derived from xylose and 18 amino acids.
RESULTS
Through ultra‐performance liquid chromatography coupled with tandem mass spectrometry characterization and sensory evaluation, 17 ARPs showed significant umami‐enhancing effects under specific conditions, with Asp‐Xyl, Ile‐Xyl, and Glu‐Xyl exhibiting the highest maximum umami intensities. Analysis of 171 binary combinations further indicated that heterogeneous pairing (hydrophilic–hydrophobic crossover) offers a statistically superior strategy for achieving synergistic enhancement compared to homogeneous pairing. Notable synergistic effects were observed for specific combinations, including Val‐Xyl/Gly‐Xyl ( r = 0.84) and Glu‐Xyl/Leu‐Xyl ( r = 0.73), whereas antagonistic effects were detected in combinations such as Tyr‐Xyl/Phe‐Xyl. Time–intensity analysis showed that Phe‐Xyl delayed the onset of umami perception and prolonged umami persistence despite its moderate maximum intensity. Molecular docking suggested possible interactions of selected ARPs with the T1R3–MSG complex, involving anchoring residues such as His23 and Arg39; however, discrepancies between docking scores and sensory enhancement indicated that binding affinity alone cannot explain umami‐modulating efficacy.
CONCLUSION
These findings provide a basis for developing ARP‐based umami‐enhancing formulations by integrating binary‐combination strategies with temporal sensory profiling. © 2026 Society of Chemical Industry.