Green synthesis of N-succinyl-L-tyrosine: Decoding its taste-enhancing effects and mechanisms via sensory evaluation...

Amid escalating global public health concerns linked to dietary habits, the reduction of salt, monosodium glutamate, and sugar is increasingly recognized as a prevailing trend. This study explored the green synthesis of a novel taste enhancer, N-succinyl-L-tyrosine (N-Suc-Tyr), alongside its mechanisms of taste enhancement. N-Suc-Tyr was synthesized through an enzymatic process utilizing food-grade enzymes within an aqueous environment. Sensory evaluations revealed that the addition of N-Suc-Tyr at a concentration of 2 mg/L markedly enhanced the intensities and durations of umami, saltiness, sweetness, and kokumi tastes. Sigmoid curve analysis further confirmed the synergistic effects of N-Suc-Tyr on enhancing these taste sensations. Through molecular docking and dynamic simulations, it was demonstrated that N-Suc-Tyr bound tightly and stably to various taste receptors, thus enhancing the sensations of umami, sweetness, saltiness, and kokumi. These results provided a comprehensive understanding of the potential and mechanisms through which enzymatically synthesized N-Suc-Tyr could enhance tastes, thereby contributing to the advancement of the high-grade condiment industry.