Isolation and identification of flavour peptides from Puffer fish (Takifugu obscurus) muscle using an electronic tongue and MALDI-TOF/TOF MS/MS

► This study examined flavor peptides extracted from Takifugu obscurus. ► We used electronic tongue and sensory evaluation to clarify the taste of peptides. ► Peptide fraction P2b elicited umami and sweet taste. ► The amino acid sequence of P2b was identified as Tyr-Gly-Gly-Thr-Pro-Pro-Phe-Val. ► Peptides are contributors to the taste of the T. obscurus.