| Summary: | γ-Glutamyl peptides are small molecular peptides that greatly influence the perception of kokumi taste. Multiple natural peptides, including γ-glutamyl di- and tripeptides and their derivatives, have been isolated and identified from various foodstuffs. Furthermore, some peptides have been effectively synthesized by γ-glutamyl transpeptidase and L-glutaminases. This review summarizes several aspects related to kokumi γ-glutamyl peptides, including their evaluation and quantification methods, biosynthetic pathways, contributions to foodstuffs, and changes during food processing. A better and more accurate understanding of these peptides is essential for further improving food processing and enhancing the desirable characteristics of food.
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