118 results about "Taste Sense" patented technology

The invention relates to an intelligent lean optimization method and system for a food raw material formula and a medium, and the method comprises the following steps: building a problem according to a user demand, and inputting the problem into a large model; analyzing the large model according to answers output by the questions to obtain food raw material formula knowledge; structuring the food raw material formula knowledge and establishing a knowledge graph; and according to the taste relation in the knowledge graph and the food raw material dosage, calculating to obtain a corresponding product flavor index, and combining a deep reinforcement learning algorithm to dynamically adjust the food raw material dosage through iteration to realize multi-target optimization of the product flavor index, so that the optimized product flavor index is matched with a preset target value. Compared with the prior art, the accuracy and richness of the obtained food raw material formula knowledge are improved, the complex and changeable market requirements can be met, and the efficiency and precision of food raw material formula optimization are remarkably improved.

The invention provides an enzymolysis preparation method of a milk-derived taste enhancing peptide, which comprises the following steps: carrying out enzymolysis on a liquid dairy product by using flavourzyme and glutaminase, and then carrying out enzyme deactivation to obtain an enzyme-deactivated product; carrying out acidification centrifugation and ultrafiltration on the enzyme-deactivated product, and freeze-drying the separated effluent to obtain freeze-dried powder; and loading the freeze-dried powder, and separating by a glucose gel column. The product disclosed by the invention does not generate bitter taste, and compared with a sample which is not subjected to enzymolysis, the flavor level of an original skimmed milk product is enriched, and the sample subjected to enzymolysis has the mellow taste of caramel and frankincense. The method comprises the following steps: separating milk-derived taste active peptides from milk-derived taste active peptides, predicting delicate flavor, anti-oxidation and anti-inflammatory activity and ACE blood pressure lowering functional activity of separated peptide liquid through a model, performing taste verification on the peptides predicted to have taste activity through Fmoc solid-phase synthesis, and performing sensory verification on the milk-derived taste active peptides LSFD, EDIKQME, IKQMEAE and TEDELQDK after synthesis, so that the milk-derived taste active peptides are obtained for the first time and are subjected to sensory verification.

The invention discloses a taste receptor derived peptide capable of effectively detecting caffeine and a biosensor, and belongs to the technical field of biosensors. Currently, traditional spectrum and chromatography on which caffeine detection depends have the problems of expensive instruments, time-consuming detection, complex procedures and the like, and a sensor based on a taste receptor is also faced with the limitations of high cost, complex preparation process and easy inactivation of the receptor. In order to solve the problem, the taste receptor derived peptide provided by the invention has an amino acid sequence as shown in SEQ ID NO: 4, the biosensor comprises a substrate and a disc interdigital electrode, and a carbon nanotube is firmly attached to the electrode and is connected with the taste receptor derived peptide. The biosensor can specifically detect caffeine in a beverage, has no response to other substances, and has application potential in the fields of food quality control, clinical drug monitoring, public health safety assessment and the like.

The invention relates to a food sensory evaluation method and device based on an attention mechanism, equipment and a medium. The method comprises the following steps: acquiring sensory information such as vision, smell, taste and touch of a food sample through multi-modal data acquisition equipment, and performing standardization processing to obtain a sensory feature matrix; generating a sensory feature vector set by using a pre-established multi-modal feature extraction model; modeling each sensory dimension relationship by means of an attention layer in a deep learning network, and calculating to obtain an attention weight of each sensory feature; and performing weighted combination on the sensory feature vector set based on the weight to generate a comprehensive sensory feature basic representation. According to the method, the association among the multi-modal sensory characteristics is effectively modeled through an attention mechanism, and a scientific and efficient solution is provided for food sensory evaluation.

The invention relates to the technical field of sensory evaluation, in particular to a sensory evaluation method of Kokumi taste. The Kokumi taste sense organ evaluation method comprises the following steps: establishing a sense organ group by screening and training product evaluators, and determining optimal sense organ evaluation conditions in the aspects of matrix selection, Kokumi substance addition amount, sample amount, temperature, swallowing mode and whether a nasal splint is used or not. Then selecting a consumer to carry out CATA sensory inspection on the blank matrix and the matrix added with the Kokumi substance under the optimal sensory condition; and carrying out statistics on descriptors with significance in the CATA questionnaire, carrying out time-intensity (TI) analysis, determining sensory attributes as descriptors of Kokumi taste according to a TI result, establishing a reference system, and finally, carrying out scoring quantification on each attribute of the sample by an evaluation group. According to the sensory evaluation method disclosed by the invention, the taste attribute of the Kokumi can be accurately described, the sensory difference between different substances with the Kokumi attribute can be identified, and finally, the Kokumi taste sensory evaluation method is successfully established.

The invention discloses a thyme identification method based on combination of multiple technologies of GC-IMS, electronic nose and electronic tongue, and belongs to the technical field of plant aroma component analysis and origin traceability, the thyme identification method comprises the following steps: drying and crushing a thyme sample, and preparing a to-be-detected sample by adopting a headspace extraction method; respectively carrying out GC-IMS detection, electronic nose detection and electronic tongue detection on the sample to be detected to obtain characteristic data; fusing the feature data, preprocessing by adopting PCA (principal component analysis), constructing an OPLS-DA (orthogonal partial least squares-discriminant analysis) origin identification model through orthogonal partial least squares discriminant analysis, and screening difference feature markers of which the VIP value is greater than or equal to 1.5; detection data of a thyme sample with an unknown production place is input into the production place identification model, a production place identification result is output, three advanced analysis technologies of GC-IMS, an electronic nose and an electronic tongue are jointly applied, the quality characteristics of thyme are comprehensively represented from three dimensions of volatile component composition, overall smell characteristics and taste characteristics, the information amount is rich, and the method is suitable for large-scale popularization and application. And the representation is more comprehensive and objective.

The invention provides a sweet substance screening method and application, and relates to the field of sweet substance development and application, and the sweet substance screening method is characterized by comprising the following steps: providing a sweet substance, analyzing the sweet substance by adopting an electronic tongue technology and a molecular docking technology to obtain first information and second information of the sweet substance, and constructing a bimodal model at the same time, obtaining a screening result; according to the technical scheme provided by the invention, taste features of various common sweet substances are analyzed in a mode of combining an electronic tongue technology and a molecular docking technology, so that taste feature differences of the sweet substances and sucrose can be effectively compared; a machine learning prediction model based on taste attribute values of nine electronic tongue sweet substances and four molecular docking characteristic values is established, and sensory evaluation is used for verification; sweet substances similar to cane sugar in taste are rapidly screened, and the screening accuracy is improved. Based on the method, a thought is provided for excavation and development of novel sweet substances.

The invention discloses a low-sodium myofibrillar protein flavor prediction method and a low-sodium myofibrillar protein flavor prediction device. The method comprises the following steps: firstly, constructing a protein-flavor interaction system containing myofibrillar protein, potassium chloride, kappa-carrageenan and representative aldehyde flavor compounds; then, by means of spectroscopy, rheometer combination, an electronic tongue and the like, protein conformational change, typical aldehyde molecule binding rate and taste features are represented in a multi-dimensional mode. And establishing a random forest prediction model, taking protein conformation parameters as input, and taking a flavor binding rate and effective taste intensity as output. The model can reveal cross correlation between protein conformations and functions and identify key conformation parameters that affect flavor. And in combination with quantification and prediction capabilities of the model, a conformation-flavor relationship can be systematically analyzed, a basis is provided for optimization of a low-sodium formula, flavor is enhanced while salty taste is increased and bitter taste is inhibited, and healthy and sustainable development of low-sodium meat products is promoted.

The invention discloses a fluorescent array sensing system based on bionic taste sense, a construction method of the fluorescent array sensing system and application of the fluorescent array sensing system in food safety intelligent detection. According to the system, a functionalized ultrathin Ti3C2 MXene nanosheet serves as a bionic tongue carrier, multicolor silver nanoclusters synthesized by oligonucleotide chains are adsorbed on the surface of the functionalized ultrathin Ti3C2 MXene nanosheet to serve as bionic taste bud cells, different DNA chains can form different fluorescence emissions, the characteristic that fluorescence can be designed is achieved, and the preparation process of signal molecules can be greatly simplified. When a plurality of hazardous substances are added into the sensing array at the same time, the Ti3C2 MXene with strong binding capacity can preferentially capture a target object, and the silver nanoclusters with weak binding capacity can release or adsorb, so that fluorescence signals with different colors are changed, and a characteristic fingerprint spectrum is formed. And in combination with a machine learning algorithm, rapid, accurate, qualitative and quantitative intelligent identification of multiple food hazardous substances can be realized at the same time, and a new strategy is provided for simultaneous detection of multiple hazardous substances in food safety.

This invention discloses the application of OfGr64a, or substances regulating the expression of the OfGr64a-encoding gene, or substances regulating the activity or content of OfGr64a, in regulating the feeding amount and / or sucrose sensitivity and / or growth of the Asian corn borer, and / or the application of OfGr64a, or substances regulating the expression of the OfGr64a-encoding gene, or substances regulating the activity or content of OfGr64a, in the preparation of products regulating the feeding amount and / or sucrose sensitivity and / or growth of the Asian corn borer, wherein OfGr64a is any one of the following a1)-a3): a1) a protein with the amino acid sequence shown in Sequence 2 of the sequence listing; a2) a protein with the same biological function obtained by substituting and / or deleting and / or adding one or more amino acid residues of the amino acid sequence shown in Sequence 2 of the sequence listing; a3) a protein with 80% or more identity with the amino acid sequence shown in Sequence 2 of the sequence listing, derived from the Asian corn borer, and having the same biological function. The application can significantly reduce the amount of food consumed by the Asian corn borer, reduce its sensitivity to sucrose, and inhibit its growth.

In order to provide a new agent for hair pigmentation treatment in subjects, the present invention suggests an active agent for use in the treatment of hair pigmentation, wherein the active agent activates, enhances, inactivates, blocks or dampens the cellular response of the taste receptor TAS2R50 or interferes with the expression of said receptor. Furthermore, the present invention is directed to the use of said active agent as a medicament, a cosmetic or a food supplement in therapeutical or non-therapeutical treatment of hair pigmentation. In addition, the invention is directed to a corresponding cosmetic or medical hair pigmentation regulating or modulating composition or food supplement.

The invention discloses a traditional Chinese medicine decoction piece quality evaluation method fusing multi-modal intelligent sensory data. The method comprises the following steps: step 1, acquiring and preprocessing multi-modal sensory data; 2, performing feature extraction to obtain a sensory feature vector of each kind of sensory data; 3, performing feature level fusion on the visual feature vector, the smell feature vector and the taste feature vector to generate a comprehensive sensory feature vector set; 4, performing feature analysis on the comprehensive sensory feature vector by using an improved t-SNE algorithm, and generating a quality evaluation result by using LightGBM; 5, analyzing the trend of quality fluctuation of the traditional Chinese medicine decoction pieces by using a time sequence analysis method, and predicting a potential quality problem and a future quality change trend; and step 6, outputting a quality evaluation report and performing data visualization display. According to the invention, through multi-modal data fusion and the improved t-SNE algorithm, the accuracy of quality evaluation of the traditional Chinese medicine decoction pieces is improved.

The utility model discloses a tongue sleeve capable of isolating uncomfortable taste. The tongue sleeve comprises a tongue sleeve body, wherein one end of the tongue sleeve body is open and is sleeved on the tongue of a patient; an adjusting structure used for adjusting the size of the tongue sleeve body to adapt to the shapes of tongues of different patients is arranged in the tongue sleeve body, and a shaping pasting ring used for pasting the end of the tongue sleeve body to the tongues of the patients is annularly arranged on the opening of the tongue sleeve body; the tongue sleeve body is further provided with a dessert supply structure which is communicated with an inner cavity of the tongue sleeve body so as to supply dessert to the tongue of the patient. The medicine bottle has the advantages that when people take medicine, stimulation of medicine smell to the tongue can be effectively relieved, and the conflict psychology of medicine taking can be reduced.

This information processing device can improve resolution of a taste that can be reproduced in the oral cavity of a person. The information processing device: causes a display unit to display an image which is indicated by image data indicating the image and in which taste data indicating one or more tastes is associated with each of at least some pixels; and outputs, on the basis of an operation received via the image displayed on the display unit, the taste data associated with the pixel designated by the operation.

The present application relates to a kind of taste sensor based on electrical signal, preparation method and its detection method.Taste sensor device structure is constituted by one metal / metal oxide functional electrode and three Ag / AgCl electrodes deposited on substrate, wherein metal layer and Ag electrode are deposited on substrate by evaporation deposition, and metal oxide functional layer and AgCl layer are formed on it by electrochemical method, and taste simulation and identification function are realized by measuring the potential between metal / metal oxide functional electrode and Ag / AgCl electrode and the conductance and alternating current impedance between the other two Ag / AgCl electrodes.The taste sensor of the present application has the characteristics of simple preparation process, fast measurement response and wide application, etc.

The invention relates to immortalized canine taste cells and to cells derived therefrom, and to in vitro methods using said cells.

The invention provides an application of a TAS2R14 molecular sensory artificial intelligence biosensor in key quality attribute identification of bitter taste of Jinvibration oral liquid. The application comprises the following steps: (1) constructing a biosensor; (2) determining the interaction strength of the sample to be detected and the taste receptor protein by adopting an electrochemical workstation; (3) carrying out specific elution on the key quality attributes combined on the bitter receptors; (4) identifying chemical components in the eluent, comparing the chemical components with all components of the sample to be detected, and screening potential bitter key quality attributes; (5) designing and constructing a pharmacophore of a bitter receptor TAS2R14 agonist of the pharmacophore model; (6) screening to obtain bitter key quality attributes of the Jinvibration oral liquid; and (7) verifying the obtained bitterness key quality attribute. According to the invention, a TAS2R14 bitter protein receptor is taken as an entry point, 10 bitter key quality attributes of the Jinvibration oral liquid are screened out, and method guidance is provided for quality evaluation and control of a traditional Chinese medicine compound oriented by property, taste and efficacy.

The invention belongs to the technical field of quality evaluation of traditional Chinese medicinal materials, and provides a poria cocos medicinal material quality evaluation method based on an intelligent sensory technology, which comprises the following steps: S1, data acquisition: respectively acquiring tactile, visual, olfactory and gustation data of different poria cocos samples by using a texture analyzer, a color photometer, an electronic nose and an electronic tongue; s2, model establishment: carrying out data fusion on the tactile, visual, olfactory and taste data of the different poria cocos samples, and establishing a production place identification model or an authenticity identification model or a grade discrimination model by adopting PLS-DA; s3, sample detection: inputting tactile, visual, olfactory and taste data of a to-be-detected poria cocos sample into the production place identification model, the authenticity identification model or the grade identification model, and judging the type, authenticity or grade of the production place according to a model prediction result. The method can distinguish poria cocos from different producing areas, and provides a scientific basis for quality control and producing area identification of poria cocos.

To enable highly accurate recipe evaluation by estimating an evaluation value of food or beverage created according to a cooking recipe not only based on taste but also multifaceted evaluation items.SOLUTION: A recipe evaluation device (10) comprises means (22) that acquires recipe information including at least information on a preparation method and ingredients, and means (23) that estimates evaluation values of multifaceted evaluation items for food or beverage created with a food recipe of recipe information on the basis of the acquired recipe information. The multifaceted evaluation items include, in addition to taste evaluation items, at least texture evaluation items, appearance evaluation items, temperature evaluation items, sound evaluation items during eating or drinking, functional evaluation items, sensory evaluation items after eating or drinking, palatability evaluation items, or combination evaluation items. The recipe information may be acquired from a generative AI so as to match food preferences and requests. The recipe evaluation device can extract factor information (such as preparation steps and ingredients) indicating a causal relationship or a correlation relationship with the evaluation items using causal inference or feature amount selection.SELECTED DRAWING: Figure 2

Smell loss (hyposmia) is a common cognitive deficit perceived clinically as a nasal abnormality but, in reality, it is a deficit of complex biochemical detection and processing of externally generated chemical events. A major mechanism initiating hyposmia involves abnormalities of growth of human olfactory cells through altered growth factor stimulation of stem cell activity. While several growth factors are involved well known signaling substances generate and perpetuate this process; among these substances are cAMP and cGMP. We have hypothesized a role for cAMP in taste and olfaction as a growth factor necessary for stem cell maturation. We have thus measured cAMP and cGMP in parotid saliva of 19 normal subjects and 144 patients with hyposmia to evaluate roles for these signals in cognition. Results indicate that patients secrete significantly less cAMP (0.40+ / −0.03 pmol / mg protein (Mean+ / −SEM); patients; 0.67+ / −0.09, normals, p<0.005) and significantly less cGMP (0.072+ / −0.003, patients; 0.100+ / −0.007, normals, p<0.005) than do normals. While parotid gland secretions relate directly to taste bud growth factors many substances secreted in saliva are similar to those secreted in nasal mucus. The present results indicate aberrant signaling in saliva may serve both as a marker for hyposmia and as an indicator of a mechanism which interferes with olfactory system function.

The invention relates to the field of coffee machines, and particularly discloses a coffee machine based on AI taste learning, comprising: a coffee machine body; a self-cleaning liquid outlet assembly is arranged on the front side of the coffee machine body; a liquid collecting plate assembly is arranged below the coffee machine body, and a waste cup collecting assembly is arranged on the lower side of the liquid collecting plate assembly; the waste cup collecting assembly comprises a cup body falling guiding and collecting assembly and a cup body collecting assembly, the cup body falling guiding and collecting assembly is communicated with the liquid collecting plate assembly, and the cup body collecting assembly is communicated with the cup body falling guiding and collecting assembly; the lower part of the cup body falling guide and collection assembly is connected with a liquid analysis assembly; sanitation of the liquid outlet is guaranteed through the self-cleaning assembly, efficient solid-liquid separation and automatic guiding are achieved through the waste cup collecting assembly, and maintenance is simplified. And a closed-loop feedback system is constructed in combination with a liquid analysis component, and manufacturing parameters are automatically corrected according to detection data, so that the equipment is ensured to keep stable high-quality product production for a long time without human intervention.

The invention provides a taste function monitoring method, device and equipment and a medium. The method comprises the steps that multi-mode electrophysiological signals are collected; the multi-mode electrophysiological signals comprise tongue electrophysiological signals and electroencephalogram signals; the multi-mode electrophysiological signals are preprocessed, and the preprocessed multi-mode electrophysiological signals are obtained; performing feature extraction on the preprocessed multi-modal electrophysiological signals to obtain extracted multi-modal electrophysiological signal features; carrying out feature fusion on the extracted multi-modal electrophysiological signal features to obtain fused multi-modal electrophysiological signal features; and classifying taste information based on the fused multi-modal electrophysiological signal features to obtain a classification result, and performing cross validation to optimize model parameters. According to the scheme, the tongue electrophysiological signals and the electroencephalogram signals are comprehensively utilized, accurate recognition and analysis of taste information are achieved through signal preprocessing, feature extraction, feature fusion and a classification algorithm, and therefore the taste function is monitored.

An object of a system according to an embodiment is to perform information presentation utilizing multiple senses using generated AI.SOLUTION: A system includes a visual information presentation part, an auditory information presentation part, a tactile information presentation part, a taste information presentation part, and an olfactory information presentation part. The visual information presenting unit presents visual information by using the generated AI. The audio information presenting unit presents audio information by using the generated AI. The tactile information presenting unit presents tactile information by using the generated AI. The taste information presenter presents taste information by using the generated AI. The olfactory information presenting unit presents olfactory information by using the generated AI.SELECTED DRAWING: Figure 1

A feedback device, a feedback system, and a feedback method for taste sense is disclosed, wherein the feedback device includes a processor, a container, and a providing mechanism. Multiple taste materials are stored in the container. When a media player plays a multimedia file to a labeled paragraph, a control signal is sent to the feedback device. After receiving the control signal, the processor controls the providing mechanism to provide a corresponding one of the taste materials for the user to eat. Therefore, the user may obtain taste feedback that is relevant to the label paragraph of the multimedia file through the feedback device.

This invention discloses an intelligent nutrition recommendation method for cancer patients based on metabolic rhythm synchronization, belonging to the field of nutrition recommendation. This invention integrates temporal physiological data and clinical information, extracts features, and uses a bidirectional long short-term memory network to predict the host metabolic activity curve. Based on a tumor knowledge graph, a conditional generative adversarial network is constructed to infer and generate a tumor metabolic activity curve using the host curve, tumor type, and treatment stage as conditions. A temporal separation potential heatmap is generated by calculating the phase difference and overlap between the two curves. Using the heatmap and clinical labels as states, an integrated constraint proximal strategy optimization algorithm is used for decision-making, outputting a time-segmented nutrient delivery action sequence that satisfies temporal nutritional constraints. Using this sequence as the target, an optimization algorithm performs a multi-objective search on a recipe database to generate a personalized daily recipe that considers both nutritional and taste preferences, providing cancer patients with timely and intelligent decision-making.

This application discloses a porous body, an atomizer, and an electronic atomization device. The atomizer includes: a liquid storage chamber for storing a liquid matrix; a porous body in fluid communication with the liquid storage chamber to receive the liquid matrix; and a heating element attached to the porous body to heat at least a portion of the liquid matrix within the porous body to generate an aerosol. The volume of micropores with a pore size greater than 30 μm within the porous body accounts for more than 40% of the total volume of all micropores in the porous body. This atomizer, employing a porous body with a larger pore size than typical micropores, generates aerosol particles with a larger diameter, which are more likely to adhere to taste receptors in the oral cavity, thus enhancing taste perception.

The utility model discloses an electronic atomization device which comprises a power supply assembly, an atomization mechanism and a heat conductor, and the power supply assembly is provided with a first positive electrode and a first negative electrode; the atomization mechanism comprises an atomizer and an aroma enhancer; the atomizer is provided with a second positive electrode electrically contacted with the first positive electrode and a second negative electrode electrically contacted with the first negative electrode; the aroma enhancer comprises at least one storage box, perfume is stored in an inner cavity of the storage box, and an insertion opening communicated with the inner cavity of the storage box and at least one first vent hole communicated with the outside are formed in the storage box; one end of the heat conductor is in contact with any one of the first positive electrode, the second positive electrode, the first negative electrode and the second negative electrode, the other end of the heat conductor is inserted into the inner cavity of the storage box through the insertion opening, and the heat conductor is used for transferring heat to the perfume. Therefore, the user can obtain excellent smoking experience through fusion of the smell sense and the taste sense.

The invention discloses a composition containing gingerol microcapsules and a dissolving and compounding method thereof, and belongs to the technical field of food, health care products and pharmaceutical preparations. The core of the composition is a gingerol microcapsule, the gingerol microcapsule is composed of a core material and a wall material, the core material comprises a gingerol extract, menthol and stevioside, and the wall material is compound polysaccharide and protein. Menthol and stevioside are compounded according to a specific ratio and synergistically act on an oral cavity taste receptor, so that the inherent strong spicy irritating taste of gingerol is effectively neutralized and covered. The invention further provides a dissolving and compounding method of the microcapsule, which comprises the following steps: mixing microcapsule powder with a solvent system with specific composition under mild shearing to prepare a stable aqueous solution; the solvent system is an aqueous solution containing 5%-20% (v / v) of propylene glycol, and the apparent solubility and the solution dynamic stability of gingerol are remarkably enhanced by reducing the surface tension of a solvent, increasing the polarity and destroying part of a hydrogen bond network of a microcapsule wall material.

This invention discloses an intelligent training method for restoring taste. The intelligent training method for restoring taste is accomplished by an intelligent training device for restoring taste. The intelligent training device is a wearable device with a cap cavity. The wearable device includes a local storage module (1), a control module (2), a virtual reality module, a wireless receiving module (5), a control switch (6), and a scene switching button (7). The input end of the control module (2) is connected to the control switch (6) and the scene switching button (7), respectively. The intelligent training method for taste reconstruction and restoration based on VR / MR technology, especially the application of virtual reality (VR) technology, augmented reality (AR) technology, or mixed reality (MR) technology to conduct multi-sensory intelligent training for patients to achieve taste restoration or enhancement, provides an intelligent offline taste training device that is easy to operate, saves time and manpower, and occupies little space for taste restoration.

The invention relates to the technical field of food science and biology, and particularly discloses a method for measuring taste characteristics of novel umami peptide in simulated gastrointestinal digestion of Xuanwei ham. The method comprises the following steps: sequentially carrying out in-vitro simulated digestion on an oral phase, a stomach phase and an intestinal phase on Xuanwei ham homogenate to obtain a digestion product, carrying out centrifugation, filtration and freeze-drying treatment, and carrying out gel filtration chromatography separation to obtain main elution peaks, preferably selecting components with the strongest umami activity. Peptide fragment sequences are identified by using nano-liter liquid chromatography-mass spectrometry, candidate peptide fragments are screened by combining molecular weight, amino acid residue composition and toxicity prediction, and a variety of machine learning models are further adopted to predict umami potential. And performing chemical synthesis on the optimized peptide, determining a threshold value by a taste dilution method, and completing sensory evaluation. According to the method, the novel flavor peptide which is free of bitter taste and has a flavor threshold lower than that of monosodium glutamate can be efficiently screened out, and a technical support is provided for flavor enhancement of functional flavoring agents and fermented meat products.