The taste of protein-rich products is largely influenced by their building blocks. But what exactly do we taste? Amino acids! These are essential for the body, yet our bodies cannot produce most amino acids on their own. Instead, we obtain them by consuming a variety of protein sources.
This project aims to develop a method for:
- Chemically characterizing small proteins and the amino acids that make them up.
- Sensory evaluation of these compounds in a structured and efficient manner.
In the long run, the goal is to isolate valuable flavor-enhancing components from seaweed, duckweed, and agricultural waste streams. These natural compounds could add depth to flavors and increase the value of plant-based ingredients.
One key area of focus is umami, the “fifth taste” known for its savory quality. It was first identified in seaweed by a Japanese scientist in the early 20th century and is linked to specific amino acids. This project aims to explore the fine details of how these amino acids contribute to umami.
Collaboration and Research
Students from HZ University of Applied Sciences (Vlissingen) and Inholland University of Applied Sciences (Delft & Amsterdam) will work together through:
- Literature review & lab research on isolating small peptides and free amino acids (HZ, Vlissingen).
- Sensory analysis to understand and evaluate taste (Inholland, Delft & Amsterdam).
- Hybrid collaboration, with in-person meetings supported by online sub-meetings to share findings.
HZ focuses on chemistry, while Inholland specializes in sensory research—allowing students to learn from each other’s expertise.
Impact on the Protein Transition
This project is highly relevant to the protein transition, providing valuable new knowledge and practical experience for the food industry. The findings could eventually lead to natural alternatives to artificial additives, replacing synthetic E-numbers with natural flavor enhancers—such as extracts from seaweed or duckweed.
