Effects of proteolysis conditions on the chemical properties and peptides associated with hedonic perception in <i>Pomacea canaliculata</i> hydrolysates

In this study, Pomacea canaliculata (PC) was hydrolyzed using bromelain and trypsin to generate peptides with desirable taste properties. Hydrolysates were prepared at enzyme-to-substrate (E/S) ratios of 1:10, 1:20, and 1:100 (w/v) for 3–18 h, and analyzed for degree of hydrolysis (DH), total peptide, and amino acid content. The optimal bromelain treatment (E/S 1:10, 15 h) yielded a DH of 48.58%, total peptide content of 8.62 mg/mL, and free amino group content of 85.03 mg/L. Similarly, trypsin hydrolysis (E/S 1:10, 15 h) resulted in a DH of 56.11%, total peptide content of 6.16 mg/mL, and free amino group content of 73.71 mg/L. Sensory evaluation using hedonic testing and principal component analysis (PCA) identified these two conditions as optimal, with peptides contributing to favorable taste attributes. Overall, PC hydrolysate exhibits promising potential as a natural flavor enhancer for food industry applications.