Cross-modal correspondence between visual information and taste: Deciphering the relationship between color and umami using hydrolysates of salmon head as a case study

In this study, the preliminary exploration of cross-modal correspondence between visual information and umami taste was performed. To investigate the relationship between color and perception of umami, the hydrolysates of salmon head was identified as a case study. Nine novel umami peptides were identified and screened from 833 peptides by using UPLC-MS/MS combined with iUmami-SCM and UMPred-FRL protocols. The interaction between umami peptides and T1R1/T1R3 was examined using molecular docking simulation. Through systematic sensory evaluation, threshold measurement, and Pearson correlation analysis, it was demonstrated that both purple and green significantly enhanced umami perception, resulting in an increase of umami intensity by 17.2 % and 14.1 %, respectively. In contrast, dull colors such as black and brown exhibited higher thresholds compared to colorless umami peptide solution, and the dose-response effect was not found to be significant. This phenomenon may involve color stimuli that activate brain regions associated with taste processing, thus influencing the perception of umami.