Abstract This study applied an integrated strategy combining sensory-guided screening, machine learning, and bioinformatics to identify saltiness-enhancing peptides from Hypsizygus marmoreus. Their saltiness-enhancing effect was confirmed by sensory evaluation and electronic tongue analysis. Three peptides (ASHGEGF, GDDWT, and LDDGF) exhibited synergistic or additive effects, increasing both the perceived intensity and the duration of saltiness in NaCl solutions.
