Effect of ultrasound-assisted high-pressure treatment on taste-active compounds in bovine bone soup based on peptidomics analysis.

In recent years, ultrasonic-assisted technology has garnered significant attention for its potential to enhance flavor characteristics. However, the specific effects of ultrasound-assisted high-pressure processing treatment (UHBBS) on flavor development, particularly concerning taste-active compounds, remain insufficiently elucidated. This study innovatively applies UHBBS treatment to the boiling of bovine bone soup and utilizes peptidomics methods to investigate the effects of UHBBS on the composition of taste-active compounds and peptide profiles within the soup. The results indicated a significant enhancement in the umami intensity due to UHBBS, primarily attributed to increased levels of taste-active compounds. In comparison to high-pressure treatment (HBBS), nucleotides content rose by 34.18 %, while free amino acids (FAAs) exhibited an increase of 150.62 %. UHBBS treatment also induced alterations in the peptide spectrum, resulting in the generation of 456 unique peptides. Among the 246 shared peptides, the abundance of 31.70 % exhibited significant changes. Furthermore, UHBBS treatment facilitated the partial unfolding of proteins, which exposed additional cleavage sites, enriching the presence of acetylated peptides. Notably, peptide acetylation predominantly occurs on alanine residues. These findings suggested that UHBBS treatment not only enhanced the content of taste-active compounds but also increased their diversity, offering a promising strategy for optimizing bone broth processing.