Identification and Sensory Characterization of Umami Peptides During Lager Beer Fermentation

Despite increasing interest in beer-derived umami peptides, their formation during lager beer fermentation and their potential roles in receptor recognition and sensory perception remain insufficiently understood. Therefore, this study combined peptidomics, in silico screening, receptor-oriented analysis, and sensory evaluation to investigate the dynamic changes in umami-related peptides throughout lager beer fermentation and to explore their possible sensory relevance. Peptide profiles varied markedly across the fermentation process, indicating continuous proteolysis and dynamic restructuring of the peptide pool. From these profiles, candidate umami peptides were screened, and representative short peptides with plausible receptor-binding characteristics were selected for further evaluation. These peptides showed measurable taste activity and were mainly associated with modulation of the umami–bitterness–aftertaste dimension, whereas their effects on aroma and overall balance were limited. In addition, the abundance of umami-related peptides was positively associated with perceived umami intensity. Overall, the results suggest that fermentation-derived peptides may contribute to taste perception in lager beer and provide a basis for further studies on flavor-oriented brewing and process regulation.