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

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.

Novel umami peptides from two Termitomyces mushrooms and molecular docking to the taste receptor T1R1/T1R3

Wild edible Termitomyces mushrooms are popular in Southwest China and umami is important flavor qualities of edible mushrooms.This study aimed to understand the umami taste of Termitomyces intermedius and Termitomyces aff.bulborhizus.Ten umami peptides from aqueous extracts were separated using a Sephadex G-15 gel filtration chromatography.The intense umami fraction was evaluated by both sensory evaluation and electronic tongue.They were identified as KLNDAQAPK,DSTDEKFLR,VGKGAHLSGEH,MLKKKKLA,SLGFGGPPGY,TVATFSSSTKPDD,AMDDDEADLLLLAM,VEDEDEKPKEK,SPEEKKEEET and PEGADKPNK.Seven peptides,except VEDEDEKPKEK,SPEEKKEEET and PEGADKPNK were selectively synthesized to verify their taste characteristics.All these 10 peptides had umami or salt taste.The 10 peptides were conducted by molecular docking to study their interaction with identified peptides and the umami taste receptor T1R1/T1R3.All these 10 peptides perfectly docked the active residues in the T1R3 subunit.Our results provide theoretical basis for the umami taste and address the umami mechanism of two wild edible Termitomyces mushrooms.

Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods

Suillus granulatus is a valuable wild edible mushroom with a strong umami taste.Different grades of S.granulatus were dried by different methods,including natural air drying(ND),hot air drying(HAD),vacuum drying(VD),and freeze drying(FD).Results showed that VD samples of all grades had the highest equivalent umami concentration(EUC)value(P<0.05).The second grade of ND samples showed the highest EUC value(P<0.05).The first grade of HAD samples showed the highest EUC value(P<0.05).The third grade of FD samples showed the highest EUC value(P<0.05).The third grade of VD samples had a higher EUC value than the other grades of samples dried by VD.Electronic tongue results indicated no significant differences between samples of all grades dried by all methods.Thus,umami taste components are affected by drying method and grade.VD is an appropriate drying method for all sample grades.ND,HAD,and FD are suitable for second-,first-,and third-grade samples,respectively.

Comparison of Taste Components between Triploid and Diploid Oyster

The main taste components of triploid and diploid oyster (Crassostrea gigas) were compared. Free amino acids, inosine monophosphate, succinate, trimethylamine oxide and betaine in fresh and boiled extractives were analyzed. The protein, lipids, glycogen, moisture and ash, which may affect the flavour, were evaluated. In boiled extractives, the amino acids were 394.1 mg(100 g) -1 in diploid and 183.5 mg(100 g) -1 in triploid. However, in fresh oyster extractives, they were 320.0 mg(100 g) -1 and 147.3 mg(100 g) -1 respectively. The inosine monophosphate in triploid was 44% more than that in diploid, and a little difference existed in the content of trimethylamine oxide between them. The contents of these taste components were the basis for taste flavour pattern determination.

Advances in Research on Anti-tumor Active Components of Labiatae Plants

In recent years, the antibacterial and anti-inflammatory effects of the Labiatae plants have been widely recognized, and have been used in clinical practice, and their anti-tumor effects are also very significant, and receiving more and more attention. At present, malignant tumors are still the first killer threatening human health. Because of the long-term use of chemical anti-tumor drugs with certain drug resistance and obvious side effects, finding high-efficiency anti-tumor active ingredients from natural plants and Chinese herbal medicines has become a hot spot in the field of pharmacy. Literature survey indicates that the active ingredients in Labiatae plants have anti-tumor effects. Therefore, this paper summarized and discussed the anti-tumor types, mechanisms and active components of the Labiatae plants, so as to provide a basis and reference for the development of new anti-tumor drugs or preparations.

重庆针形绿茶滋味特征及主要贡献物质

滋味是评定茶叶品质的重要指标,为探索重庆针形绿茶滋味特征,该文通过检测分析绿茶主要呈味物质组分及含量,结合主成分及滋味物质贡献度进行分析。结果表明,重庆针形绿茶味感表现浓醇而鲜爽,总体品质较好。主要品质指标:水浸出物含量在45.2%~49.6%,多酚含量在14.7%~21.6%,游离氨基酸含量在2.8%~5.6%,咖啡碱含量在3.4%~4.7%(均为质量分数)。主成分分析表明,天冬氨酸、苏氨酸、丝氨酸、天冬酰胺、丙氨酸、蛋氨酸、异亮氨酸、亮氨酸、酪氨酸、组氨酸、赖氨酸、精氨酸12种氨基酸组分和没食子酸(gallic acid,GA)、表没食子儿茶素(epigallocatechin,EGC)、表儿茶素没食子酸酯(epicatechin gallate,ECG)3个组分为重庆针形绿茶滋味主要特征成分。而通过滋味物质贡献度[浓度/阈值(dose-over-threshold,Dot)]分析出天冬氨酸、谷氨酸、GA、表没食子酸儿茶素没食子酸酯(epigallocatechin gallate,EGCG)、ECG、EGC、儿茶素(catechin,D/L-C)对滋味的形成有重要贡献。滋味成分聚类分析表明永川、巴南两地的针形绿茶聚类效果较好。该研究为重庆针形绿茶品质成因及品质改善研究提供参考。

六种市售豆豉的品质和挥发性风味物质分析

为了对豆豉产品开发和风味改进提供数据支持和参考,选择市售常见的不同产地不同发酵类型的6种豆豉(编号为DC1~DC6)为研究对象,对其基本营养成分、游离氨基酸、核苷酸进行测定,计算其滋味活性值(TAV)和味精当量(EUC);采用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术对豆豉的挥发性风味物质进行分析,并结合感官评价进行综合对比。结果表明,罗定豆豉(DC3)的鲜味氨基酸含量和占比显著高于其他豆豉(P<0.05),张家口豆豉(DC6)的呈鲜味核苷酸含量最高,罗定豆豉(DC3)的EUC值最高;六种豆豉的感官综合评分排序为DC1>DC3>DC2>DC5>DC4>DC6,永川豆豉(DC5)的香气感官评分最高。不同产地豆豉的品质和风味差异较大,与其发酵菌种关联性较大;天冬氨酸、谷氨酸、鸟氨酸是豆豉中的主要呈鲜味物质;酸类、醛类和酯类等是豆豉中的主要挥发性风味物质;曲霉发酵产鲜味氨基酸多,风味良好;毛霉发酵风味独特浓郁,但鲜味不足;细菌发酵可产较高的呈味核苷酸,但香气不足。

紫玉米花色苷辅色配方优化及其对紫玉米品质的影响

目的:探究热加工过程中紫玉米花色苷的辅色配方。方法:以果糖、单宁酸和果胶作为辅色剂,采用响应面分析法优化紫玉米花色苷的辅色配方,并以未处理的紫玉米作为对照,对不同处理后紫玉米花色苷组分、色泽、质地、滋味和抗氧化活性(DPPH自由基清除能力、ABTS自由基清除能力、铁离子还原能力)进行测定。结果:最佳辅色配方为果糖质量分数19%、单宁酸质量分数0.07%、果胶质量分数1.9%。与对照组相比,经最佳配方辅色处理后紫玉米中矢车菊-3-O-葡萄糖苷、天竺葵-3-O-葡萄糖苷和芍药-3-O-葡萄糖苷含量分别增加了77.64%,64.82%,54.75%,总花色苷含量增加了67.98%;色泽L^(*)值、b^(*)值和ΔE值均下降,a^(*)值增加;硬度、胶着性、咀嚼性增加,弹性、内聚性降低;苦、涩和涩的回味差异不大,酸、甜、咸、鲜、苦的回味及鲜的回味存在差异;在0.02~0.10 mg/mL的质量浓度范围内,紫玉米花色苷的DPPH自由基清除能力、ABTS自由基清除能力和铁离子还原能力分别为39%~79%,54%~74%,27%~67%。结论:果糖质量分数19%、单宁酸质量分数0.07%、果胶质量分数1.9%的组合对紫玉米花色苷的辅色效果最佳。

不同闷黄时间对平阳黄汤滋味成分和品质的影响

为了解不同闷黄时间的平阳黄汤(一种黄茶)滋味成分和品质差异,通过感官评定、生化成分测定、化学计量学分析等研究闷黄时间对黄汤滋味品质及其主要成分的影响。结果表明:在一定闷黄时间范围内,平阳黄汤表现出不同的滋味特征,样品中的水浸出物含量和游离氨基酸总量先增加后减少,水浸出物质量比例在闷黄24 h时最高,达到54.88%,其茶汤更为鲜爽、甘醇。总儿茶素、酯型儿茶素和咖啡碱的含量随着闷黄时间增加均呈下降的趋势,而非酯型儿茶素和没食子酸有所增加。同时,基于主成分分析显示,各生化成分之间具有一定相关性,其中表没食子儿茶素没食子酸酯、表没食子儿茶素等、没食子儿茶素等,咖啡碱和茶氨酸等对黄茶滋味具有较大贡献作用,表明闷黄过程中滋味品质的变化是各种相关的化学组分共同表达的结果。根据最小偏二乘法分析模型获得标志性差异化合物没食子儿茶素、咖啡碱、没食子酸、表儿茶素和天冬酰胺等,可作为一定闷黄时间下定向加工优质平阳黄汤的指标物质。

普洱茶陈化过程中品质变化规律的研究进展

普洱茶因其越陈越香的品质特征,被大众所喜爱和推崇。随着陈化年份的增加,普洱茶内在的品质成分、生物活性都会发生变化,从而影响普洱茶的感官品质和价格属性。该文阐述普洱茶在陈化过程中,品质成分的变化规律,感官品质的演变过程,以及普洱茶陈化年份的鉴别技术,以期为普洱茶的科学贮藏提供理论依据。

不同加工工艺的莓茶风味品质差异分析

为系统揭示不同加工工艺的绿莓茶、黄莓茶、红莓茶风味品质差异,采用感官审评、理化成分检测、顶空固相微萃取结合气相色谱-质谱联用技术对这3种莓茶进行品质分析。感官审评结果表明,黄莓茶白霜满披、汤色黄亮、果香浓郁、滋味较醇和;绿莓茶干茶黄绿、汤色绿黄明亮、炒香浓郁、滋味微苦;红莓茶色泽红褐、汤色橙红明亮、花果香浓郁、滋味醇和。滋味品质成分分析显示,绿莓茶中可溶性糖、水浸出物、二氢杨梅素含量均比黄莓茶、红莓茶高;但红莓茶中游离氨基酸含量最高。香气组分分析结果表明,共鉴定到56种挥发性组分,绿莓茶、黄莓茶香气组分以烃类为主,而红莓茶以醇类为主;1,1,6-三甲基-1,2-二氢萘、石竹烯、月桂醇、芳樟醇与绿莓茶的炒香特征密切相关;而苯乙醛、萘、2-戊基呋喃、P-伞花烃、正十四烷与黄莓茶的果香特征密切相关;苯乙醛、水杨酸甲酯、1,1,6-三甲基-1,2-二氢萘则赋予了红莓茶花果香的特征属性。

腌制剂及冲洗工艺对宣威火腿滋味的影响

以宣威火腿为研究对象,探讨3种腌制剂及2种冲洗工艺对其滋味特征的影响。通过钠离子含量、水分含量、水分活度、氨基酸、核苷酸、肽分子质量分布和电子舌分析不同宣威火腿滋味化合物和滋味属性的差异。结果表明,海藻碘盐腌制且高压水枪冲洗的火腿钠离子含量最高,为6.61 g/100 g;氯化钠腌制且清水浸泡冲洗的火腿中氨基酸含量最高,为961.96 mg/100 g;海藻碘盐腌制且高压水枪冲洗的火腿中核苷酸含量最高,为493.38 mg/100 g;分子质量分布分析表明,清水浸泡冲洗的火腿中小分子肽(<1000 Da)含量最多;电子舌分析发现高压水枪冲洗的火腿鲜味和咸味显著高于清水浸泡处理的火腿;主成分分析发现,高压水枪冲洗的条件下海藻碘盐和氯化钠腌制的宣威火腿在鲜味、咸味和丰富度上更加接近,该研究在阐明不同腌制剂及冲洗工艺对宣威火腿滋味影响的前提下,为提升宣威火腿的品质及其工业化提供了理论依据及技术支撑。

基于分子感官科学表征熟制克氏原螯虾关键滋味组分

通过高效液相色谱法和紫外分光光度法定性、定量分析克氏原螯虾中游离氨基酸、呈味核苷酸、有机酸及无机盐离子等呈味物质,结合滋味活度值(taste activity value,TAV)和感官评价量化滋味贡献,模拟克氏原螯虾滋味轮廓,利用减除和添加实验确定熟制克氏原螯虾滋味活性组分。结果表明,熟制克氏原螯虾中共检测出17种游离氨基酸和3种呈味核苷酸,其中,Arg含量(935.19 mg/100 g)最高,占总游离氨基酸含量的35.95%,其次为K^(+)(817.63 mg/100 g)和腺苷一磷酸(adenosine monophosphate,AMP)(778.09 mg/100 g)。此外,Arg、Glu、Ala、His、Val、Gly、Asp、AMP、鸟苷一磷酸、乳酸、琥珀酸、Na^(+)和K^(+)的TAV均大于1,可能是熟制克氏原螯虾中潜在的滋味活性组分。感官轮廓分析及重组、添加及减除实验结果表明,游离氨基酸和核苷酸是虾肉滋味的主要贡献者,有机酸和部分无机盐离子具有辅助增鲜作用。虾肉滋味提取液主要呈现鲜味和浓厚感,其关键滋味组分为Glu、Gly、Val、Ile、Leu、Phe、Arg、His、Ala、Tyr、AMP、乳酸、Na^(+)、K^(+)和PO_(4)^(3-)。

不同产地大闸蟹风味表征及风味骨架成分差异

大闸蟹以其鲜美的风味特点深受消费者喜爱。采用全二维气相色谱-嗅闻-质谱联用技术和液相色谱-二极管阵列检测器分析技术全面解析了不同产地大闸蟹中的风味物质,并结合主成分分析和正交偏最小二乘法判别分析探究了地域对大闸蟹风味骨架成分的影响。研究结果表明:在来自5种不同产地的大闸蟹中共鉴定出68种气味化合物和19种滋味化合物,其中包括21种醛类、17种醇类、9种酮类、5种酸类、4种含氮化合物、3种酯类、4种芳香族类、5种其他类化合物及16种氨基酸和3种核苷酸。通过准确定量、气味和滋味活度值评估,确定了大闸蟹的风味骨架成分(在所有样品中的气味活度值或滋味活度值均≥1),包含16种气味和6种滋味化合物。结果表明,(E)-2-己烯醛、(E)-2-癸烯醛、芳樟醇、壬醛、己醛和1-辛烯-3-醇等6种气味化合物及精氨酸、丙氨酸和甘氨酸等3种滋味化合物可作为区分不同产地大闸蟹的指标性风味化合物。

基于主成分分析和聚类分析的食盐综合评价

为了解我国食盐产品的品质现状,文章对28种市售食盐的成分和滋味进行解析,通过相关性分析、主成分分析、建立综合评价模型和聚类分析方法对食盐样品进行评价和分类。结果表明,井矿盐氯化钠含量较高,最高可达99.72%;海盐氯化钠含量较低,但钙、镁、钾等无机元素丰富。食盐样品5种滋味指标间呈现显著性差异(P<0.05);在10种品质评价指标中提取了4个主成分,累计方差贡献率达79.041%;建立综合评价模型,发现海盐得分最高,井矿盐次之,湖盐得分最低;在欧氏距离为10时,可将食盐样品分为4类,符合样品实际情况。综上,主成分分析和聚类分析效果良好,将其应用于品质评价领域可为食盐的质量控制提供科学依据。

十二种有色糙米理化特性及食味品质的比较分析

为了探究不同品种糙米的理化特性及食味品质的差异,运用皮尔逊相关性分析法对13个指标之间的关系进行分析,采用主成分分析法对12种糙米的品质进行综合评价。结果表明:糙米的食味值与蛋白质含量、直链淀粉含量呈负相关(P<0.01),硬度与直链淀粉含量呈正相关(P<0.05),黏度与蛋白质含量、直链淀粉含量呈负相关(P<0.05)。通过主成分分析确定了3种主成分,累计贡献率达到88.50%,用这3个主成分评价不同糙米的品质。主成分1综合了质构指标,主成分2综合了理化指标,主成分3综合了食味值、蛋白质含量和水分含量这3个指标。根据各指标的贡献率及综合评分,12种糙米的品质由高到低排名为津育粳1(小粒米)、津育特28(SF28)、津育特1(SF1)、津育特7(SF7)、津育特20(SF20)、津特优140(TD140)、津特优1(TZ1)、津育特39(SF39)、津特优6(TZ6)、津特优139(TD139)、津育特8(SF8)、津育粳2(降糖米)。本研究为优质糙米的筛选提供一定的理论依据。

枸杞鲜果呈味氨基酸含量组成、呈味特征及主成分分析

为了探究枸杞鲜果呈味氨基酸含量组成及呈味特征,采用味道强度值(TAV),结合相关性分析及主成分分析对25个样本中17种游离氨基酸综合评价。结果表明:银川、中宁、贺兰的25个样本中17种游离氨基酸总量在(1.749±0.174)~(1.916±0.159)g/100g之间,甜味氨基酸(SWAA)占34.88%,鲜味氨基酸(FAA)占38.94%,苦味氨基酸(BIAA)占20.66%,芳香味氨基酸(AAA)占5.23%。脯氨酸(Pro)、丙氨酸(Ala)、天冬氨酸(ASP)、胱氨酸(Cys)和谷氨酸(Glu)的TVA值大于1,对呈味有贡献,且含量因地区差异变化较大,中宁枸杞鲜味和芳香味突出,银川枸杞苦味突出,贺兰枸杞甜味和芳香味突出。主成分分析提取了3个主成分,累计方差贡献率为88.387%,较好地反映了宁夏地区枸杞鲜果呈味氨基酸的综合信息,中宁枸杞综合得分排名第1,整体呈味特征突出。

乳脂体系提高咖啡提取液风味品质的研究

以稀奶油为提取介质,优化咖啡提取工艺参数,同时比较不同媒介对咖啡提取液风味品质的影响。结果显示:稀奶油提取咖啡的最优工艺为脂肪含量3.8%、提取温度70℃、提取时间30 min。稀奶油提取的咖啡液中脂溶性挥发性风味物质的含量最高,滋味成分含量与水提咖啡液相近,总单宁类涩味物含量低于全脂奶和脱脂奶咖啡提取液。乳化提高了稀奶油提取的咖啡液中大多数挥发性风味物质的含量,而乳化后的黄油和椰子油提取的咖啡液中部分脂溶性风味物质含量增加,而水溶性风味物质含量降低。采用稀奶油为提取介质能更有效的提高咖啡提取液的风味。

Evaluation and salivary biochemistry associations of sour-salty taste interaction

Taste interaction is a well-known phenomenon in sensory stodies,but how to quantify the magnitode of the effect of one tastant on other taste attribute(s)is still largely unsolved,let alone further explorations from a salivary biochemistry perspective.Upon acquiring the individual taste threshold and evaluating the just noticeable difference(JND).this stody firstly established a quantitative method to assess the magnitude of taste interaction in a binary taste mixture by evaluating the concentration difference upon psychologically-comparable stimulation.The change of salty taste intensity(CSI)was therefore defined as the subtraction of JND using sour-salty taste stimulant from JND using pure salty taste stimulant,with a dimension of concentration in mmol/L.CSI was then used to demonstrate how citric acid affected salty taste perception in a salty-sour binary taste mixture in 16 young and healthy participants.Concentrations of citric acid used in the binary taste mixtore were 0.05.0.09.0.14.0.24 and 0.40 mmolL,respectively.and results showed that salty taste perception was enhanced(average CSI of 0.93 mmolL)when the citric acid concentration was low(at 0.05 and 0.09 mmolL).but with an increasing concentration of citric acid ranging from 0.14 to 0.40 mmol/L,this effect gradually turned from enhancement to suppression of salty taste perception(correspondingly a continoously decreasing CSI all the way down to an average of-2.94 mumol/L).It was also found that cystatin SN concentration in participants'unstimulated saliva samples was significantly negatively correlated with salty taste threshold(with and without the presence of citric acid),and it was one of the most significant factors affecting CSI,s shown in multiple regression analysis.Carbonic anhydrase VI concentration in participants'unstimulated saliva sanples was also found to be significantly negatively correlated with salty taste recognition(with and without presence of citric acid).but it did not pose significant effect on CSI.From these results,this study had not only demonstrated a citric acid concentration-dependent salty taste perception phenomenon based on a proposed methodology to quantitively assess the taste interaction in binary taste mixtures.but also showed how salivary biochemical properties(cystatin SN and carbonic snhydrase VI)might have been assciated with salty taste perception during food oral processing.

黟县黑茶渥堆中真菌多样性及品质形成分析

采用高通量测序技术分析了黟县黑茶渥堆中真菌多样性及优势菌属,利用气相色谱-质谱、液相色谱及氨基酸分析仪分析了渥堆前后样品中挥发性化合物和主要滋味物质的变化。结果表明,黟县黑茶渥堆开始时温度最高,随后不同层间温度逐渐下降;渥堆初始时真菌多样性较低,中期(8~12 h)真菌多样性最丰富,且上层多样性高于下层、下层高于中层;渥堆中共检出亚隔孢壳属(Didymella)、枝孢属(Cladosporium)、Setophoma、链格孢属(Alternaria)、白布勒担孢酵母(Bulleromyces)、Zymoseptoria、镰孢霉属(Fusarium)、Strelitziana、青霉菌属(Penicillium)等9种优势真菌,其中亚隔孢壳属、枝孢属、Setophoma、链格孢属、白布勒担孢酵母在渥堆中占比超过50%。对黟县黑茶渥堆前后挥发性化合物和主要滋味物质的研究发现,渥堆后挥发性化合物总量显著增加,其中二氢芳樟醇、芳樟醇、香叶醇、月桂烯、水杨酸甲酯等糖苷类香气物质相对含量显著增加,是影响香气变化的关键因子;渥堆对游离氨基酸总量及咖啡碱含量的影响较小,对儿茶素类物质的影响较大,其总量下降了13%,且主要是酯型儿茶素类物质的降低。研究初步探明了黟县黑茶渥堆中真菌多样性及渥堆对黑茶品质形成的影响,希望为黟县黑茶加工与品质形成提供理论支撑。