Rosida D.F.Priyanto A.D.Kongpitchitchoke T.Putra A.Y.T.Havanapan P.O.Mahidol University2026-03-072026-03-072026-01-01Cyta Journal of Food Vol.24 No.1 (2026)19476337https://repository.li.mahidol.ac.th/handle/123456789/115596In this study, Pomacea canaliculata (PC) was hydrolyzed using bromelain and trypsin to generate peptides with desirable taste properties. Hydrolysates were prepared at enzyme-to-substrate (E/S) ratios of 1:10, 1:20, and 1:100 (w/v) for 3–18 h, and analyzed for degree of hydrolysis (DH), total peptide, and amino acid content. The optimal bromelain treatment (E/S 1:10, 15 h) yielded a DH of 48.58%, total peptide content of 8.62 mg/mL, and free amino group content of 85.03 mg/L. Similarly, trypsin hydrolysis (E/S 1:10, 15 h) resulted in a DH of 56.11%, total peptide content of 6.16 mg/mL, and free amino group content of 73.71 mg/L. Sensory evaluation using hedonic testing and principal component analysis (PCA) identified these two conditions as optimal, with peptides contributing to favorable taste attributes. Overall, PC hydrolysate exhibits promising potential as a natural flavor enhancer for food industry applications.Chemical EngineeringChemistryEngineeringArticleSCOPUS10.1080/19476337.2026.26352122-s2.0-10503148506619476345