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-um...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.展开更多
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),a...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.展开更多
基金supported by the National Natural Science Foundation of China (31622042)。
文摘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.
基金Liaoning Provincial Department of Education Annual(2019)Scientific Research Fund Project(No.LSNZD201903)National Key R&D Program of China(No.2018YFD0400200)+1 种基金Liaoning Province,Shenyang Agricultural University,High-end Talent Introduction Fund Project(NO.SYAU20160003)Natural Science Foundation of Liaoning Province(No.20170540822).
文摘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.
