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Luo J, Frank D, Arcot J. Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood. Food Chem X 2024; 22:101400. [PMID: 38736984 PMCID: PMC11088277 DOI: 10.1016/j.fochx.2024.101400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2024] [Revised: 04/14/2024] [Accepted: 04/17/2024] [Indexed: 05/14/2024] Open
Abstract
This review summarises current knowledge of the molecular basis for flavour profiles of popular seafood types (crustacean (crab, lobster, prawn, etc.), mollusc (oyster, squid, etc.), oily fish (salmon, sardine, etc.) and white fish (barramundi, turbot, etc.)), and provides a foundation for formulating improved plant-based seafood alternative (PBSA) flavours. Key odour-active volatile molecules were identified from a systematic review of published olfactometry studies and taste-active compounds and macronutrient profiles of different seafood species and commercial PBSAs from nutrition databases were compared. Ingredients commonly used in commercial BPSAs and new potential sources of flavouring agents are evaluated. While significant challenges in replicating seafood flavour and texture remain, this review provides some insights into how plant-based ingredients could be applied to improve the acceptability of PBSAs.
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Affiliation(s)
- Jiaqiang Luo
- Food and Health, School of Chemical Engineering, Faculty of Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
| | | | - Jayashree Arcot
- Food and Health, School of Chemical Engineering, Faculty of Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
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2
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Ma F, Li Y, Zhang Y, Zhang Q, Li X, Cao Q, Ma H, Xie D, Zhang B, Yu J, Li X, Xie Q, Wan G, Guo M, Guo J, Yin J, Liu G. Effects of umami substances as taste enhancers on salt reduction in meat products: A review. Food Res Int 2024; 185:114248. [PMID: 38658067 DOI: 10.1016/j.foodres.2024.114248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 03/13/2024] [Accepted: 03/15/2024] [Indexed: 04/26/2024]
Abstract
Sodium is one of the essential additives in meat processing, but excessive sodium intake may increase risk of hypertension and cardiovascular disease. However, reducing salt content while preserving its preservative effect, organoleptic properties, and technological characteristics poses challenges. In this review, the mechanism of salt reduction of umami substances was introduced from the perspective of gustation-taste interaction, and the effects of the addition of traditional umami substances (amino acids, nucleotides, organic acids(OAs)) and natural umami ingredients (mushrooms, seaweeds, tomatoes, soybeans, tea, grains) on the sensory properties of the meat with reduced-salt contents were summarized. In addition, the impacts of taste enhancers on eating quality (color, sensory, textural characteristics, and water-holding capacity (WHC)), and processing quality (lipid oxidation, pH) of meat products (MP) and their related mechanisms were also discussed. Among them, natural umami ingredients exhibit distinct advantages over traditional umami substances in terms of enhancing quality and nutritional value. On the basis of salt reduction, natural umami ingredients improve the flavor, texture, WHC and antioxidant capacity. This comprehensive review may provide the food industry with a theoretical foundation for mitigating salt consumption through the utilization of umami substances and natural ingredients.
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Affiliation(s)
- Fang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Yang Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Yuanlv Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Qian Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Xiaoxue Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Qingqing Cao
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Haiyang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Delang Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Bingbing Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Jia Yu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Xiaojun Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Qiwen Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Guoling Wan
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Mei Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Jiajun Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Junjie Yin
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Guishan Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China.
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3
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Fonseca-Bustos V, Madera-Santana TJ, Martínez-Núñez YY, Robles-Ozuna LE, Montoya-Ballesteros LDC. Techniques of incorporation of salty compounds, food matrix, and sodium behaviour and its effect over saltiness perception: an overview. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:861-869. [PMID: 38487281 PMCID: PMC10933219 DOI: 10.1007/s13197-023-05861-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/27/2023] [Accepted: 10/03/2023] [Indexed: 03/17/2024]
Abstract
The salty taste is usually associated with the positively charged ion sodium present in sodium chloride. Due to its relevance in the food industry, there have been several studies to determine how this ion behaves in various food matrices, or the use of techniques to improve saltiness perception to reduce the amount necessary for savoury food. Several databases were searched, and it was discovered that sodium can interact with the protein, modifying its mobility, as well as, other components of the food matrix, such as fat, that seem to interfere with saltiness perception, increasing or reducing it. Several techniques were used to identify the interaction between sodium and the food matrix, as well as sensory testing to determine the influence of different modification strategies to enhance the saltiness perception. Due to the multiple factors involved in the salty taste, understanding the effect of the technique to modify saltiness perception, the interaction of the matrix components of the food, and the sodium interaction with those components, can be of use in the developing process of foods with a reduction in the sodium content. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05861-6.
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Affiliation(s)
- Verónica Fonseca-Bustos
- Luz del Carmen Montoya-Ballesteros, Centro de Investigación en Alimentación y Desarrollo, A.C., (CIAD). Coordinación de Tecnología de Alimentos de Origen Vegetal, Hermosillo, Sonora CP 83304 México
| | - Tomás J. Madera-Santana
- Luz del Carmen Montoya-Ballesteros, Centro de Investigación en Alimentación y Desarrollo, A.C., (CIAD). Coordinación de Tecnología de Alimentos de Origen Vegetal, Hermosillo, Sonora CP 83304 México
| | - Yesica Y. Martínez-Núñez
- Luz del Carmen Montoya-Ballesteros, Centro de Investigación en Alimentación y Desarrollo, A.C., (CIAD). Coordinación de Tecnología de Alimentos de Origen Vegetal, Hermosillo, Sonora CP 83304 México
| | - Luis E. Robles-Ozuna
- Luz del Carmen Montoya-Ballesteros, Centro de Investigación en Alimentación y Desarrollo, A.C., (CIAD). Coordinación de Tecnología de Alimentos de Origen Vegetal, Hermosillo, Sonora CP 83304 México
| | - Luz del Carmen Montoya-Ballesteros
- Luz del Carmen Montoya-Ballesteros, Centro de Investigación en Alimentación y Desarrollo, A.C., (CIAD). Coordinación de Tecnología de Alimentos de Origen Vegetal, Hermosillo, Sonora CP 83304 México
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4
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Crowe-White KM, Baumler M, Gradwell E, Juturu V, White DA, Handu D. Application of Umami Tastants for Sodium Reduction in Food: An Evidence Analysis Center Scoping Review. J Acad Nutr Diet 2023; 123:1606-1620.e8. [PMID: 35940495 DOI: 10.1016/j.jand.2022.08.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 07/22/2022] [Accepted: 08/02/2022] [Indexed: 10/16/2022]
Abstract
BACKGROUND Sodium chloride intake far exceeds the guidelines from health and regulatory agencies. Acknowledging the positive relationship between sodium intake and blood pressure, interest in substances that assist in sodium reduction, while contributing a savory taste such as umami, are highly investigated. OBJECTIVE The objective of this scoping review was to identify and characterize studies investigating umami tastants on sodium reduction in food, with the goal of informing future research. METHODS A literature search was conducted in Ovid MEDLINE, Ovid Embase, Ovid Cochrane Database of Systematic Reviews, EBSCO PsycInfo, PROSPERO, National Institutes of Health RePORTER, ClinicalTrials.gov, and the World Health Organization International Clinical Trials Registry Platform and completed in March 2022 to identify peer-reviewed publications among adults (18 years and older) with interventions focusing on umami tastants to reduce sodium content. RESULTS The literature search identified 52 studies, among which monosodium glutamate was the most studied umami tastant or food. Furthermore, most of the research on umami was represented through cross-sectional sensory studies to determine acceptability of foods with part of the original sodium chloride replaced with umami tastants. Only 1 study investigated the use of an umami tastant on overall daily sodium intake. CONCLUSIONS To assist individuals in adhering to sodium reduction intake goals set forth by regulatory agencies and their guiding policies, these findings indicated that additional research on umami tastants, including systematic reviews and prospective trials, is warranted. In these prospective studies, both intermediate outcomes (ie, dietary pattern changes, daily dietary intake of sodium, and blood pressure) and hard outcomes (ie, incidence of hypertension or stroke, as well as cardiovascular composite outcomes) should be considered.
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Affiliation(s)
| | - Megan Baumler
- Department of Nutrition and Dietetics, St. Catherine University, St. Paul, Minnesota
| | | | - Vijaya Juturu
- Research & Development, LONZA CHI Inc, Morristown, New Jersey
| | | | - Deepa Handu
- Evidence Analysis Center, Academy of Nutrition and Dietetics, Chicago, Illinois.
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Zhang J, Liang L, Zhang L, Zhou X, Sun B, Zhang Y. ACE inhibitory activity and salt-reduction properties of umami peptides from chicken soup. Food Chem 2023; 425:136480. [PMID: 37276669 DOI: 10.1016/j.foodchem.2023.136480] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 03/10/2023] [Accepted: 05/26/2023] [Indexed: 06/07/2023]
Abstract
Angiotensin-I-converting enzyme (ACE) inhibitory activity and salt-reduction properties of umami peptides identified in chicken soup were investigated. The ACE inhibition rate of TPLVDR (91.22%) and AEINKILGN (81.26%) was significantly higher than other umami peptides, and their semi-inhibitory concentration was 0.017 mM and 0.034 mM, respectively. After in vitro digestion, the inhibitory activity of AEINKILGN and TPLVDR decreased, but the original sequences were still detected. The docking results showed that AEINKILGN and TPLVDR mainly interacted with Zn2+ and key sites (His353, Lys511and Glu411) in the active pockets of ACE through hydrogen bonds, which was crucial to the ACE inhibitory activity. Based on response surface methodology and sensory analysis, saltiness and palatability models were established to investigate the salt-reduction effect. The optimal level of AEINKILGN was about 1.16 mg/mL in 0.44% salt solution. And the TPLVDR was applicable to the low salt solution (0.1-0.2%) at a concentration from 0.23 to 0.29 mg/mL.
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Affiliation(s)
- Jincheng Zhang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Li Liang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Lili Zhang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Xuewei Zhou
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Yuyu Zhang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China.
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Hiranpradith V, Therdthai N, Soontrunnarudrungsri A. Effect of Steaming and Microwave Heating on Taste of Clear Soup with Split-Gill Mushroom Powder. Foods 2023; 12:foods12081685. [PMID: 37107479 PMCID: PMC10138041 DOI: 10.3390/foods12081685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 04/06/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
Salt is widely overconsumed. Among the strategies used in low-salt foods, the addition of flavor enhancers to improve saltiness perception through an umami taste is a viable and promising technique. This study investigated using split-gill mushroom (SGM) powder containing umami taste to increase saltiness in a clear soup for two different heating conditions: steaming under high pressure and microwave heating. According to the E-tongue results, the addition of 0.2-0.8% SGM produced a different taste in the soup compared to the addition of salt, and the addition of 0.2-0.8% SGM yielded a similar taste to the addition of 0.4-0.6% MSG in a plain, clear soup. In flavored soup, SGM at a high concentration had a taste-enhancing impact comparable to 0.4% MSG, whereas SGM at a low concentration had no taste-enhancing effect. The flavored soups containing 0.4 or 0.8% SGM consisted of two umami 5'-nucleotides: adenosine 5'-monophosphate (5'-AMP) and guanosine 5'-monophosphate (5'-GMP); however, inosine 5'-monophosphate (5'-IMP) was not detected. The major umami amino acids were glutamic acid, aspartic acid, and arginine. Microwave heating increased the salinity and total nucleotides and could maintain the umami amino acids, whereas aspartic acid (one of the umami amino acids) was reduced by 8.23% after steaming under high pressure. Thus, after microwave heating and steaming under high pressure, the equivalent umami concentration was reduced by 43.11 and 44.53%, respectively. In conclusion, the addition of SGM and volumetric heating using microwaves could be an alternative method for reducing the amount of salt in soup by increasing the umami taste intensity and salinity.
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Affiliation(s)
- Vimolpa Hiranpradith
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Nantawan Therdthai
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
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Xia Z, Wang R, Ma C, Li J, Lei J, Ji N, Pan X, Chen T. Effect of Controlled Atmosphere Packaging on the Physiology and Quality of Fresh-Cut Dictyophora rubrovolvata. Foods 2023; 12:foods12081665. [PMID: 37107460 PMCID: PMC10138049 DOI: 10.3390/foods12081665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 04/13/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
Dictyophora rubrovolvata is a typical edible fungus of Guizhou Province and is very popular due to its unique taste and texture. In this study, the effect of a controlled atmosphere (CA) on fresh-cut D. rubrovolvata shelf life was investigated. Firstly, this study addresses the influence of different O2 concentrations (5%, 20%, 35%, 50%, 65%, 80%, or 95%) with N2 balance on fresh-cut D. rubrovolvata quality while stored at 4 ± 1 °C for 7 d. Then, on the basis of the determined O2 concentration (5%), CO2 (0%, 5%, 10%, 15%, or 20%) was involved and stored for 8 d at 4 ± 1 °C. Evaluations of physiology parameters, texture, browning degree, nutritional, umami, volatile components, and total colony numbers were determined in fresh-cut D. rubrovolvata. From the results of water migration, the sample of 5% O2/5% CO2/90% N2 was closer to 0 d than other groups at 8 days. Meanwhile, the polyphenol oxidase (2.26 ± 0.07 U/(g·min)), and catalase activity (4.66 ± 0.08 U/(g·min·FW)) were superior to the samples of other treatment groups on the eighth day (3.04 ± 0.06 to 3.84 ± 0.10 U/(g·min), 4.02 ± 0.07 to 4.07 ± 0.07 U/(g·min·FW)). Therefore, we found that a gas environment with 5% O2/5% CO2/90% N2 could ensure the membrane integrity, oxidation, and prevent the browning of fresh-cut D. rubrovolvata, thus better maintaining the physiological parameters. Meanwhile, it also maintained the samples' texture, color, nutritional value, and umami taste. Furthermore, it inhibited the increase in total colony numbers. The volatile components were closer to the initial level compared with other groups. The results indicate that fresh-cut D. rubrovolvata could maintain its shelf life and quality when stored in 5% O2/5% CO2/90% N2 at 4 ± 1 °C.
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Affiliation(s)
- Ziqian Xia
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550000, China
| | - Rui Wang
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550000, China
| | - Chao Ma
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550000, China
| | - Jiangkuo Li
- Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Produce, Tianjin 301699, China
| | - Jiqing Lei
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550000, China
| | - Ning Ji
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550000, China
| | - Xianxing Pan
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550000, China
| | - Tongjie Chen
- Gui Zhou Mei Wei Xian Dictyophora Industry Company Limited, Zhijin 552100, China
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Pu D, Shan Y, Qiao K, Zhang L, Sun B, Zhang Y. Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:700-709. [PMID: 36534057 DOI: 10.1021/acs.jafc.2c06293] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Reducing sodium intake without decreasing saltiness perception remains an important target in the food industry. This study developed an effective protocol for evaluating the saltiness perception enhanced by umami compounds. Two sodium chloride solutions (2.00 and 6.00 g/L) were the preferred concentrations for consumers. Two-alternative forced-choice evaluation results confirmed that at a concentration of 2.00 g/L (sodium concentration), the highest replacement ratios of monosodium glutamate and l-alanine (Ala) were 10 and 20% in sodium chloride solution without saltiness intensity decrease, respectively. The highest replacement ratios of l-glycine (Gly) and Ala were 10 and 20% compared to 6.00 g/L, respectively. Temporal dominance of sensations analysis figured out that gum Arabic (GA) could compensate for the decrease of the retention time and increase the overall saltiness perception in the sodium-reduced sample. Quartz crystal microbalance with dissipation results showed that Ala and Gly could inhibit the binding of Na+ to mucin, thereby increasing the saltiness perception. GA exhibited the best saltiness enhancement effect in sodium-reduced solution by producing the nanoparticles from GA, decreasing the stability of the solution system, enhancing the loading effect of mucin on Na+, and prolonging the saltiness perception.
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Affiliation(s)
- Dandan Pu
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing100048, China
| | - Yimeng Shan
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing100048, China
| | - Kaina Qiao
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing100048, China
| | - Lili Zhang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing100048, China
| | - Baoguo Sun
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing100048, China
| | - Yuyu Zhang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing100048, China
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9
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Zhao J, Wang T, Zhang C, Han X, Yan J, Gan B. A comparative analysis of the umami taste of five fresh edible mushrooms by simulating the chemical environment of oral digestion in vitro. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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10
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Use of artificial saliva for instrumental evaluation of the texture of expanded snacks: part I—mechanical and acoustic properties. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04125-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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Tan H, Tan T, Easa AM. The Use of Salt Substitutes to replace Sodium Chloride in Food Products: A Review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hui‐Ling Tan
- School of Hospitality and Service Management Sunway Universiti 47500 Petaling Jaya Selangor Malaysia
| | - Thuan‐Chew Tan
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia, 11800 USM Penang Malaysia
- Renewable Biomass Transformation Cluster School of Industrial Technology Universiti Sains Malaysia, 11800 USM Penang Malaysia
| | - Azhar Mat Easa
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia, 11800 USM Penang Malaysia
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12
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Chung Y, Yu D, Kwak HS, Park SS, Shin EC, Lee Y. Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability. Foods 2022; 11:foods11162512. [PMID: 36010511 PMCID: PMC9407611 DOI: 10.3390/foods11162512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/11/2022] [Accepted: 08/17/2022] [Indexed: 11/16/2022] Open
Abstract
Three different types of typical Korean foods were studied to investigate the effect of monosodium glutamate (MSG) on the sensory characteristics and hedonic perception of sodium- or sugar-reduced samples. The first consumer test (n = 300) was conducted to evaluate the overall liking (OL) of the samples containing four different levels of salt and sugar contents without added MSG, while the second consumer test (n = 300) was designed to examine the effects of MSG on the samples containing reduced salt and sugar contents with the lowest observed OL in the first consumer test. The results showed that the intensity of the umami taste and saltiness of the samples increased, whereas sourness and bitterness were suppressed with added MSG. The samples with the lowest salt contents were observed to be acceptable to consumers after MSG addition, indicating a 23% reduction in sodium intake. Bitterness was partially masked, while sweetness, umami taste, and saltiness were the main factors affecting the OL after MSG addition. However, no consistent results of added MSG on the sensory attributes of samples with reduced sugar contents were observed, possibly indicating that the effect of umami taste on sweetness depends on the MSG concentration used or the type of food studied. This study could be beneficial to researchers who want to know the optimal level of MSG required to reduce the sodium or sugar contents in cooked food.
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Affiliation(s)
- Yehji Chung
- Food R&D Planning Team, Kwang-Dong Pharmaceutical Co., Ltd., Seoul 08381, Korea
| | - Daeung Yu
- Interdisciplinary Program in Senior Human-Ecology, Major in Food and Nutrition, Changwon National University, Changwon 51140, Korea
- Department of Food and Nutrition, Changwon National University, Changwon 51140, Korea
| | - Han Sub Kwak
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Sung-Soo Park
- Department of Food Science & Nutrition, Jeju National University, Jeju 63243, Korea
| | - Eui-Cheol Shin
- Department of Food Science/Institute for Food Sensory & Cognitive Science, Gyeongsang National University, Jinju 52725, Korea
| | - Youngseung Lee
- Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Korea
- Correspondence: ; Tel.: +82-41-550-3476
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Nutritional and Technological Aspects of the Production of Proteic Extruded Snacks Added of Novel Raw Materials. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02887-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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14
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Tian Z, Zhu Q, Chen Y, Zhou Y, Hu K, Li H, Lu K, Zhou J, Liu Y, Chen X. Studies on Flavor Compounds and Free Amino Acid Dynamic Characteristics of Fermented Pork Loin Ham with a Complex Starter. Foods 2022; 11:foods11101501. [PMID: 35627071 PMCID: PMC9142104 DOI: 10.3390/foods11101501] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 05/09/2022] [Accepted: 05/18/2022] [Indexed: 12/30/2022] Open
Abstract
Staphylococcus simulans and Lactobacillus plantarum screened from Guizhou specialty food were used to prepare fermented pork loin ham. The sensory qualities and flavor profiles of fermented pork loin hams from 0 to 42 days were investigated in order to reveal the dynamics of fermented pork loin ham. The results show that total free amino acids (TFAA) content reached the highest value on the 35th day, and the umami amino acids, including aspartic acid (ASP), glutamic acid (GLU), glycine (GLY), and alanine (ALA), were the main amino acids in all periods. Notably, the RV coefficient (0.875) indicates that free amino acids (FAA) are highly correlated with the sensory score of the E-tongue. In terms of the volatile compounds identified, the esters content gradually increased between 7 and 42 days, and ethyl octanoate was the most abundant compound during all periods. These esters imparted a characteristic aroma component to the fermented pork loin ham. The most important finding was that the increase in the content of esters represented by octanoic acid-ethyl ester might be related to the increase in the content of FAA with the increase in fermentation time. Both the E-nose and E-tongue showed good discrimination ability for fermented tenderloin ham with different fermentation times, which was crucial in cases with large clusters. In addition, the multiple factor analysis (MFA) indicated that the E-nose aroma value might be the key factor in distinguishing fermented pork loin ham with different fermentation times.
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Affiliation(s)
- Zhiqing Tian
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550005, China; (Z.T.); (Y.C.); (Y.Z.); (K.H.); (J.Z.)
| | - Qiujin Zhu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550005, China; (Z.T.); (Y.C.); (Y.Z.); (K.H.); (J.Z.)
- Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences, Guizhou University, Guiyang 550005, China; (H.L.); (K.L.)
- Correspondence:
| | - Yuanshan Chen
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550005, China; (Z.T.); (Y.C.); (Y.Z.); (K.H.); (J.Z.)
| | - Ying Zhou
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550005, China; (Z.T.); (Y.C.); (Y.Z.); (K.H.); (J.Z.)
| | - Ke Hu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550005, China; (Z.T.); (Y.C.); (Y.Z.); (K.H.); (J.Z.)
| | - Hongying Li
- Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences, Guizhou University, Guiyang 550005, China; (H.L.); (K.L.)
| | - Kuan Lu
- Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences, Guizhou University, Guiyang 550005, China; (H.L.); (K.L.)
| | - Jie Zhou
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550005, China; (Z.T.); (Y.C.); (Y.Z.); (K.H.); (J.Z.)
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China;
| | - Xi Chen
- China Meat Research Center, Beijing 100068, China;
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15
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França F, Harada-Padermo SDS, Frasceto RA, Saldaña E, Lorenzo JM, Vieira TMFDS, Selani MM. Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112724] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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16
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Rangel-Vargas E, Rodriguez JA, Domínguez R, Lorenzo JM, Sosa ME, Andrés SC, Rosmini M, Pérez-Alvarez JA, Teixeira A, Santos EM. Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer. Foods 2021; 10:2687. [PMID: 34828969 PMCID: PMC8624290 DOI: 10.3390/foods10112687] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/27/2021] [Accepted: 10/29/2021] [Indexed: 11/23/2022] Open
Abstract
Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their valuable nutritional contents in protein, dietary fiber and bioactive compounds make them ideal candidates for use in foods in efforts to improve their nutritional profiles. This trend is in line with the consumer's growing demand for more plant-based foods. The present review paper explores different studies focused on the use of common edible mushrooms as an ingredient and additive replacer by using them in fresh, dried, or even extract forms, as meat, fat, flour, salt, phosphates, and antioxidant replacers. The replacement of meat, fat, flour, and salt by mushrooms from commercial species has been successful despite sensorial and textural parameters can be affected. Moderate concentrations of mushrooms, especially in powder form, should be considered, particularly in non-familiarized consumers. In the case of antioxidant and antimicrobial properties, results are variable, and more studies are necessary to determine the chemical aspects involved.
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Affiliation(s)
- Esmeralda Rangel-Vargas
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico; (E.R.-V.); (J.A.R.)
| | - Jose Antonio Rodriguez
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico; (E.R.-V.); (J.A.R.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Maria Elena Sosa
- Departamento de Alimentos, Campus Irapuato-Salamanca, Universidad de Guanajuato, Ex-Hacienda El Copal, Carretera Irapuato-Silao km 9, Irapuato 36500, Guanajuato, Mexico;
| | - Silvina Cecilia Andrés
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET-CICPBA-UNLP), Facultad de Ciencias Exactas, UNLP, 47 y 116, La Plata 1900, Argentina;
| | - Marcelo Rosmini
- Department of Public Health, Faculty of Veterinary Science, National University of Litoral, Esperanza 3080, Argentina;
| | - José Angel Pérez-Alvarez
- IPOA Research Group, Agro-Food Technology Department, Orihuela Polytechnical High School, Environmental and Agrofood Research Centre for Research and Innovation (CIAGRO), Universidad Miguel Hernández de Elche, 03312 Orihuela, Alicante, Spain;
| | - Alfredo Teixeira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal;
| | - Eva María Santos
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico; (E.R.-V.); (J.A.R.)
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17
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Feng Y, Xin G, Wei Y, Xu H, Sun L, Hou Z, Sun B. Comparison of the umami taste and aroma of dried Suillus granulatus packed using four different packaging methods. Food Chem 2021; 366:130570. [PMID: 34311238 DOI: 10.1016/j.foodchem.2021.130570] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 07/06/2021] [Accepted: 07/07/2021] [Indexed: 11/25/2022]
Abstract
Umami and aroma are important flavor qualities of edible mushrooms, and packaging can maintain or improve the flavor during storage. This study explored the effects of light-proof packaging (LPP), light-transparent packaging (LTP), vacuum light-proof packaging (VLPP), and vacuum light-transparent packaging (VLTP) on umami taste and aroma of dried Suillus granulatus. Monosodium glutamate-like amino acid content, equivalent umami concentration, and electronic tongue umami sensory scores in VLTP were higher at 2, 4, and 6 months and higher in LTP at 8 and 10 months. Principal component analysis of aroma components showed that the comprehensive scores were higher for the transparent packaging. Ketones and pyrazines were more abundant in transparent packaging. Flavor quality was better at 4-6 months, based on the equivalent umami concentration and the concentration of eight-carbon compounds that contribute to aroma. Transparent packaging is a promising way to optimize the flavor of dried Suillus granulatus.
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Affiliation(s)
- Yao Feng
- Food College of Shenyang Agricultural University, Shenyang, China
| | - Guang Xin
- Food College of Shenyang Agricultural University, Shenyang, China.
| | - Yunyun Wei
- Food College of Shenyang Agricultural University, Shenyang, China
| | - Heran Xu
- Food College of Shenyang Agricultural University, Shenyang, China
| | - Libin Sun
- Food College of Shenyang Agricultural University, Shenyang, China
| | - Zhenshan Hou
- Food College of Shenyang Agricultural University, Shenyang, China
| | - Bingxin Sun
- Food College of Shenyang Agricultural University, Shenyang, China
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18
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Vasilaki A, Panagiotopoulou E, Koupantsis T, Katsanidis E, Mourtzinos I. Recent insights in flavor-enhancers: Definition, mechanism of action, taste-enhancing ingredients, analytical techniques and the potential of utilization. Crit Rev Food Sci Nutr 2021; 62:9036-9052. [PMID: 34142890 DOI: 10.1080/10408398.2021.1939264] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The consumers' demand for clean-label food products, lead to the replacement of conventional additives and redesign of the production methods in order to adopt green processes. Many researchers have focused on the identification and isolation of naturally occurring taste and flavor enhancers. The term "taste enhancer" and "flavor enhancer" refer to umami and kokumi components, respectively, and their utilization requires the study of their mechanism of action and the identification of their natural sources. Plants, fungi and dairy products can provide high amounts of naturally occurring taste and flavor enhancers. Thermal or enzymatic treatments of the raw materials intensify taste and flavor properties. Their utilization as taste and flavor enhancers relies on their identification and isolation. All the above-mentioned issues are discussed in this review, from the scope of listing the newest trends and up-to-date technological developments. Additionally, the appropriate sensory analysis protocols of the naturally occurring taste-active components are presented. Moreover, future trends in using such ingredients by the food industry can motivate researchers to study new means for clean-label food production and provide further knowledge to the food industry, in order to respond to consumers' demands.
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Affiliation(s)
| | | | - Thomas Koupantsis
- Research and Development Department, PROVIL S.A, Thessaloniki, Greece
| | - Eugenios Katsanidis
- Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Ioannis Mourtzinos
- Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
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19
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Xia R, Wang L, Xin G, Bao X, Sun L, Xu H, Hou Z. Preharvest and postharvest applications of 1-MCP affect umami taste and aroma profiles of mushrooms (Flammulina velutipes). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111176] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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