From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings.

Abstract

Aminopeptide seasonings, produced through proteolytic fermentation or enzymatic hydrolysis, represent a global family of ingredients with a high concentration of umami-active free amino acids and umami- or kokumi-active peptides derived from protein-rich substrates. The present review introduces the complexity of aminopeptide seasonings with the intention of preserving gastronomic heritage and classifying the variety of aminopeptide seasonings. This review examines the biochemical mechanisms, microbial processes, sensory attributes, and safety considerations underlying their development. Proteolysis, driven by endogenous and microbial proteases, generates free amino acids and short-chain peptides responsible for taste and aromatic depth. Historical and cross-cultural analyses reveal the widespread evolution of these seasonings, from Mediterranean fish sauces and African legume ferments to Asian soy pastes and Northern autolytic preparations, each reflecting distinct environmental and technological contexts. Modern adaptations integrate controlled fermentation, isolated enzymes, and multi-hurdle food safety strategies-including temperature, pH, water activity, vacuum processing, and protective cultures-to ensure microbial safety while preserving traditional flavor complexity. Moreover, aminopeptide seasonings can modulate the sensory properties of plant-based food matrices, facilitating sodium and fat reduction while supporting the development of more acceptable plant-based products and, consequently, sustainable dietary shifts. This work proposes a comprehensive classification of traditional aminopeptide seasonings and outlines contemporary biotechnological and regulatory frameworks for their safe production within the European Union. By bridging heritage and innovation, aminopeptide seasonings exemplify the intersection of gastronomy, microbiology, and food safety science.