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Proteomics

Proteomics

A proteome is the entire set of proteins that a cell type produces. We can study proteomes using the knowledge of genomes because genes code for mRNAs, and the mRNAs encode proteins. Although mRNA analysis is a step in the right direction, not all mRNAs are translated into proteins.
Proteomics is the study of proteomes' function. It involves the large-scale systematic study of the proteome to denote the protein complement expressed by a genome. Scientist Mark Wilkins coined the term...

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A New Approach for the Comparative Analysis of Multiprotein Complexes Based on 15N Metabolic Labeling and Quantitative Mass Spectrometry

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Deciphering the Molecular Bittercode in Potato Protein Hydrolysates through a Sensoproteomics Approach.

Patrick T Röhrl^1,2, Denise Ilogu¹, Colleen Demetriou¹

¹Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany.

Journal of Agricultural and Food Chemistry

|December 26, 2025

Summary

Potato protein hydrolysates are bitter due to specific amino acids and fatty acids. A sensoproteomics approach identified 21 new bitter peptides, key contributors to the off-taste, enabling future bitterness reduction strategies.

Keywords:

Solanum tuberosum bitter hydrolysate peptides potato protein sensoproteomics taste

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Area of Science:

Food Science
Proteomics
Sensory Science

Background:

Potato protein hydrolysates (Solanum tuberosum L.) are known for a strong bitter off-taste.
Understanding the origin of bitterness is crucial for improving potato protein product quality.

Purpose of the Study:

To elucidate the origin of bitterness in potato protein hydrolysates.
To identify key compounds responsible for the bitter taste.

Main Methods:

Quantification of known bitter tastants (amino acids, fatty acids).
Reconstitution experiments to assess taste contributions.
Sensoproteomics approach: activity-guided fractionation, untargeted/targeted proteomics.

Main Results:

Bitter taste of low-bitterness hydrolysates explained by specific amino acids and palmitic acid.
Literature-known tastants could not fully explain the bitterness of high-bitterness hydrolysates.
21 novel bitter peptides identified with bitter recognition thresholds ranging from 48 to 707 μmol/L.

Conclusions:

Newly identified bitter peptides are key contributors to potato protein hydrolysate bitterness.
These peptides can serve as targets for developing methods to produce less bitter hydrolysates.
Sensoproteomics is effective in identifying taste-active compounds in complex food matrices.