A Novel Compound\nwith Kokumi Properties: Enzymatic\nPreparation and Taste Presentation Evaluation of N‑Lauroyl\nPhenylalanine

To satisfy the demands of the food industry, innovative\nflavor\nenhancers need to be developed urgently to increase the food flavor.\nIn our work, N-lauroyl phenylalanine (LP) was prepared from phenylalanine\n(l-Phe) and lauric acid (Lau) in water through the use of\ncommercial enzymes (Promatex, Sumizyme FP-G, and Trypsin), and its\nflavor-presenting properties and mechanism were investigated. The\nhighest LP yields obtained under one-factor optimized conditions were\n61.28, 63.43, and 77.58%, respectively. Sensory assessment and an\ne-tongue test revealed that 1 mg/L LP enhanced the kokumi, saltiness,\nand umami of the simulated chicken broth solution and attenuated the\nbitterness of the l-isoleucine solution. The molecular simulation\nresults suggested that the mechanisms of LP enhancement of kokumi\nand umami were related to hCaSR and hT1R1–hT1R3, and that hydrophobic\nforces and hydrogen bonds were involved in the binding of LP to taste\nreceptors. The results implied that LP is a potential flavor enhancer\nfor food applications.