Decoding the Taste of Peptides: Structure, Interactions With Taste Receptors, Bioactivities, and Applications

ABSTRACT Taste‐active peptides (TAPs) impart significant organoleptic attributes of food products. Their diverse taste profiles, such as umami, bitter, sweet, salty, sour, and kokumi, hold great potential for various food and nutraceutical applications. The perception of taste is influenced by TAPs' interactions with taste receptors, which are governed by their structural features, including amino acid composition, sequence, charge, molecular weight, and bond configurations. Beyond taste, many TAPs exhibit bioactive properties with potential health benefits that may find applications for mitigating chronic diseases, such as diabetes, cardiovascular disease, inflammation, obesity, and cancer. Understanding these characteristics enables the development of peptides with tailored tastes and functional benefits. This review aimed to provide a comprehensive understanding of the structural determinants of TAPs, their receptor interactions, and their dual role in taste and health. Furthermore, it highlights advancements in computational modeling and machine learning for TAP identification and characterization. Future advancements on TAPs are expected to significantly influence how the food industry addresses both flavor and health aspects.