Umami taste components in chicken-spices blends and potential effect of aroma on umami taste intensity

被引：2
|
作者：
Andaleeb, Rani [1 ]
Zhu, Yiwen [1 ]
Zhang, Ninglong [1 ]
Zhang, Danni [1 ]
Hussain, Muzahir [3 ,4 ]
Zhang, Yin [5 ]
Lu, Yingshuang [2 ]
Liu, Yuan [1 ]
机构：
[1] Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China
[2] Nankai Univ, Sch Med, Tianjin Key Lab Food Sci & Hlth, Tianjin 300071, Peoples R China
[3] Univ Rovira Virgili, Dept Biochem & Biotechnol, MoBioFood Res Grp, Tarragona 43007, Spain
[4] Inst Recercai Tecnol Agroalimentaries IRTA, Ctr Mas Bove, Anim Nutr, Constanti 43120, Spain
[5] Chengdu Univ, Key Lab Meat Proc Sichuan, Chengdu 610106, Peoples R China
来源：
FOOD SCIENCE AND HUMAN WELLNESS | 2024年 / 13卷 / 03期
基金：
中国国家自然科学基金;
关键词：
Chicken-spices blends; Umami taste components; Aroma-taste interactions; Perceptual similarity; Umami taste intensity; VOLATILE COMPOUNDS; ACTIVE COMPOUNDS; ODOR; PERCEPTION; ENHANCE; BROTH;
D O I：
10.26599/FSHW.2022.9250102
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In this study, umami taste intensity (UTI) and umami taste components in chicken breast (CB) and chickenspices blends were characterized using sensory and instrumental analysis. Our main objective was to assess the aroma-umami taste interactions in different food matrices and reconcile the aroma-taste perception to assist future product development. The impact of key aroma, including vegetable-note "2-pentylfuran", meaty "methional", green "hexanal", and spicy-note "estragole and caryophyllene" on UTI was evaluated in monosodium glutamate and chicken extract. We found that spices significantly decreased UTI and umami taste components in CB. Interestingly, the perceptually similar odorants and tastants exhibited the potential to enhance UTI in food matrices. Methional was able to increase the UTI, whereas spicy and green-note components could reduce the UTI significantly. This information would be valuable to food engineers and formulators in aroma selection to control the UTI perceived by consumers, thus, improving the quality and acceptability of the chicken products. (c) 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
引用
收藏
页码：1220 / 1230
页数：11
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