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Martín I, Rodríguez A, García C, Córdoba JJ. Evolution of Volatile Compounds during Ripening and Final Sensory Changes of Traditional Raw Ewe’s Milk Cheese “Torta del Casar” Maturated with Selected Protective Lactic Acid Bacteria. Foods 2022; 11:foods11172658. [PMID: 36076843 PMCID: PMC9455757 DOI: 10.3390/foods11172658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 08/12/2022] [Accepted: 08/25/2022] [Indexed: 11/21/2022] Open
Abstract
In traditional soft ripened cheeses made with raw milk, the use of protective cultures is infrequent. In the present work, the effect of selected (for their activity against Listeria monocytogenes) protective cultures of Lactocaseibacillus casei 116 and Lactococcus garvieae 151 was evaluated, on the evolution of volatile compounds throughout the ripening and on the final sensory characteristics of traditional soft ripened “Torta del Casar” cheese. For this, both strains were separately inoculated in raw cheeses and ripened for 90 days. The selected LAB strains did not affect physicochemical parameters, including texture and color of the ripened cheeses. However, they could have a positive effect on the aroma, for the generation of methyl branched acids and for the reduction in compounds derived from β-oxidation of fatty acids. Thus, these protective cultures, in addition to contributing to their safety, could improve quality of the ripened cheeses.
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Affiliation(s)
- Irene Martín
- Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias, s/n., 10003 Cáceres, Spain
| | - Alicia Rodríguez
- Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias, s/n., 10003 Cáceres, Spain
| | - Carmen García
- Tecnología y Calidad de Alimentos, Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias, s/n., 10003 Cáceres, Spain
| | - Juan J. Córdoba
- Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias, s/n., 10003 Cáceres, Spain
- Correspondence:
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Umami compounds present in umami fraction of acid-hydrolyzed Spirulina (Spirulina platensis). ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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3
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Identification and comparison of umami-peptides in commercially available dry-cured Spanish mackerels (Scomberomorus niphonius). Food Chem 2022; 380:132175. [DOI: 10.1016/j.foodchem.2022.132175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 11/29/2021] [Accepted: 01/14/2022] [Indexed: 11/19/2022]
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4
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Ilic J, Tomasevic I, Djekic I. Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100401] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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5
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Li H, Li LF, Zhang ZJ, Wu CJ, Yu SJ. Sensory evaluation, chemical structures, and threshold concentrations of bitter-tasting compounds in common foodstuffs derived from plants and maillard reaction: A review. Crit Rev Food Sci Nutr 2021; 63:2277-2317. [PMID: 34542344 DOI: 10.1080/10408398.2021.1973956] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The bitterness of foodstuffs is often associated with toxicity, which negatively influences product acceptability. However, bitter compounds have many benefits, and a slight bitter taste is sometimes favored. In this review, we summarize the methods used to isolate and evaluate the taste of bitter compounds in different foods. The chemical structures and threshold concentrations of these compounds are also recapped. Although the structures and thresholds of many bitter compounds have been confirmed, further studies are needed to develop detailed bitter-masking strategies and establish the relation between functional groups (hetero-cyclic substituents and bonding types) and taste quality. Furthermore, a comprehensive bitterness database and chemometric data must be provided in order to quickly assess the bitterness of unfamiliar products.
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Affiliation(s)
- He Li
- School of Chemical Engineering and Technology, North University of China, Taiyuan, China.,College of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Li-Feng Li
- School of Environment and Safety Engineering, North University of China, Taiyuan, China
| | - Zhi-Jun Zhang
- School of Chemical Engineering and Technology, North University of China, Taiyuan, China
| | - Chun-Jian Wu
- College of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Shu-Juan Yu
- College of Food Science and Engineering, South China University of Technology, Guangzhou, China
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6
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Zhu W, Luan H, Bu Y, Li X, Li J, Zhang Y. Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3140-3155. [PMID: 33185275 DOI: 10.1002/jsfa.10943] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 10/31/2020] [Accepted: 11/13/2020] [Indexed: 05/21/2023]
Abstract
BACKGROUND Fish sauce has a subtle flavor with prominent umami and salty taste, and is accompanied by a certain sweetness and bitterness. In order to identify a wider range of umami peptides, Chinese southern and northern anchovy sauce were selected for the study. RESULTS Seventeen peptides were obtained by separation and purification, and their taste activity was predicted. Through the taste characterization and descriptive analysis, it was found that the synthesized peptides were umami and umami-enhancing peptides. Seventeen umami peptides were simulated and embedded into the umami receptor T1R1/T1R3 by inserting into the Venus flytrap domain (VFTD) of the T1R3 subunit; the interaction forces were mainly hydrogen bonding, electrostatic interaction, van der Waals force and hydrophobic interaction. According to the docking interaction energies, long-chain peptides may be easier to bind to the receptor than short-chain peptides. Asp196, Glu128 and Glu197 were the main binding sites for docking, and could affect umami synergism. CONCLUSION For the first time, novel umami peptides in Chinese anchovy sauce have been reported. This study is helpful for discovering umami marine resource peptides, and can provide a basis for further understanding the flavor system of anchovy sauce. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Wenhui Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Hongwei Luan
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
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7
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Chen Z, Xi G, Fu Y, Wang Q, Cai L, Zhao Z, Liu Q, Bai B, Ma Y. Synthesis of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one from maltol and its taste identification. Food Chem 2021; 361:130052. [PMID: 34023685 DOI: 10.1016/j.foodchem.2021.130052] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Revised: 05/02/2021] [Accepted: 05/04/2021] [Indexed: 11/15/2022]
Abstract
2,3-Dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP) exists in many foods, and its effect on taste is controversial. The aim of this study was to clarify whether DDMP has bitter taste or not. For this purpose, DDMP was synthesized from maltol instead of from glucose for the first time. In contrast, DDMP derived from glucose was also prepared and further purified. Their structures were identified by NMR and MS, and considered to be the same substance. The sensory analysis showed that DDMP derived from maltol was tasteless. Further studies indicated that some impurities in Maillard reaction made DDMP derived from glucose taste bitter.
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Affiliation(s)
- Zhifei Chen
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450016, PR China
| | - Gaolei Xi
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450016, PR China
| | - Yufeng Fu
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450016, PR China
| | - Qingfu Wang
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450016, PR China
| | - Lili Cai
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450016, PR China
| | - Zhiwei Zhao
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450016, PR China
| | - Qiang Liu
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450016, PR China
| | - Bing Bai
- School of Food & Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, PR China.
| | - Yuping Ma
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450016, PR China.
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Isolation and identification of the umami peptides from Trachinotus ovatus hydrolysate by consecutive chromatography and Nano-HPLC-MS/MS. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110887] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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9
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Feng T, Wu Y, Zhang Z, Song S, Zhuang H, Xu Z, Yao L, Sun M. Purification, Identification, and Sensory Evaluation of Kokumi Peptides from Agaricus bisporus Mushroom. Foods 2019; 8:foods8020043. [PMID: 30699948 PMCID: PMC6406481 DOI: 10.3390/foods8020043] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 01/14/2019] [Accepted: 01/21/2019] [Indexed: 11/16/2022] Open
Abstract
Agaricus bisporus can enhance the umami and salty taste in chicken soup, and also has a high protein content, which indicates that there might be some kokumi taste compounds in this mushroom. Therefore, through ultrafiltration, gel permeation chromatography (GPC), and reverse phase-high performance liquid chromatography (RP-HPLC), some peptides in fresh Agaricus bisporus mushroom were isolated. Then, these peptides were identified by sensory evaluation and ultra performance liquid chromatography (UPLC) coupled quadruple time of flight mass spectrometry (Q-TOF-MS). The sensory evaluation results showed that the addition of aqueous extract isolated from Agaricus bisporus to model chicken broth did enhance chicken broth's complexity, mouthfulness, and palatability. UPLC-Q-TOF-MS analysis found that Gly-Leu-Pro-Asp (Mw = 399.99) and Gly-His-Gly-Asp (Mw = 383.99) might act as key molecules to cause kokumi taste. In order to verify the kokumi taste of the above two peptides, they were synthesized by solid-phase synthesis and the taste properties of these two peptides were further characterized by descriptive sensory evaluation and taste intensity tests. This work indicated that it was feasible to produce kokumi peptides from Agaricus bisporus.
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Affiliation(s)
- Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China.
| | - Yang Wu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China.
| | - Zhiwen Zhang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China.
| | - Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China.
| | - Haining Zhuang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, 1000 Jinqi Road, Shanghai 201403, China.
| | - Zhimin Xu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China.
- Department of Food Science, School of Nutrition and Food Sciences, Louisiana State University Agriculture Center, 111 Food Science Building, Baton Rouge, LA 70803, USA.
| | - Linyun Yao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China.
| | - Min Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China.
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10
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Kong Y, Zhang LL, Zhao J, Zhang YY, Sun BG, Chen HT. Isolation and identification of the umami peptides from shiitake mushroom by consecutive chromatography and LC-Q-TOF-MS. Food Res Int 2018; 121:463-470. [PMID: 31108770 DOI: 10.1016/j.foodres.2018.11.060] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2018] [Revised: 11/10/2018] [Accepted: 11/26/2018] [Indexed: 11/25/2022]
Abstract
Umami is critical to the taste of shiitake mushroom. To isolate and identify umami peptides, fractions from hydrolyzed dried shiitake mushroom were separated by ultrafiltration, gel filtration chromatography (GFC), and reversed-phase high-performance liquid chromatography (RP-HPLC). Separations were combined with sensory evaluations (grading and taste dilution analysis) and analysis of electronic tongue, which were used to identify the most umami component in shiitake mushroom. Low-molecular-weight fractions (MW < 3 kDa) have the strongest flavor in the shiitake mushroom hydrolysate. In the 3 subfractions separated from low-molecular-weight fractions (MW < 3 kDa) by GFC, the second subfraction (F2) was selected for RP-HPLC analysis. The first peak (G1) in RP-HPLC was identified by LC-Q-TOF-MS, and 2 tripeptides and 3 dipeptides were identified. The amino acid sequence of these peptides were Gly-Cys-Gly, Glu-Pro-Glu, Cys-Met, Val-Phe, and Gly-Glu.
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Affiliation(s)
- Yan Kong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, 100048, China
| | - Li-Li Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, 100048, China
| | - Jing Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, 100048, China
| | - Yu-Yu Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, 100048, China.
| | - Bao-Guo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, 100048, China
| | - Hai-Tao Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, 100048, China
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11
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Istiqamah A, Lioe HN, Adawiyah DR. Umami compounds present in low molecular umami fractions of asam sunti - A fermented fruit of Averrhoa bilimbi L. Food Chem 2018; 270:338-343. [PMID: 30174056 DOI: 10.1016/j.foodchem.2018.06.131] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2018] [Revised: 06/25/2018] [Accepted: 06/26/2018] [Indexed: 11/26/2022]
Abstract
Salted fermented fruit known as asam sunti (Averrhoa bilimbi L.) in Indonesia has been used as a source of umami taste. This study was aimed to characterize the three types of asam sunti and their water soluble extracts, and to trace the compounds responsible for umami taste in umami fractions. Umami fractions were obtained by ultrafiltration followed by Sephadex G-15 chromatographic separation. The three types of samples could be differentiated by physicochemical and sensory analyses. Low molecular weight fraction had the highest umami intensity. Further chromatographic separation revealed three umami fractions, F-II, III and IV. Umami taste of F-III was due to the presence of free l-glutamic acid at 6 times, while FII and FIV were due to succinic acid at more than 30 times their respective umami thresholds. Organic acid as well as amino acid seemed to play an important role in the intense umami taste of asam sunti.
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Affiliation(s)
- Annisa Istiqamah
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, IPB Darmaga, Bogor, West Java 16680, Indonesia
| | - Hanifah Nuryani Lioe
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, IPB Darmaga, Bogor, West Java 16680, Indonesia.
| | - Dede Robiatul Adawiyah
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, IPB Darmaga, Bogor, West Java 16680, Indonesia.
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12
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Huang HW, Chang YH, Wang CY. High Pressure Pasteurization of Sugarcane Juice: Evaluation of Microbiological Shelf Life and Quality Evolution During Refrigerated Storage. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1600-2] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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13
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Miyagi A, Ogaki Y. Sensory preferences among general Japanese consumers and physicochemical evaluation of deep-fried peanuts. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2030-2039. [PMID: 24317872 DOI: 10.1002/jsfa.6521] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2013] [Revised: 11/24/2013] [Accepted: 12/06/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND The development of food that satisfies consumer preferences is very important for producing commodities. In the present study, 132 Japanese consumers carried out sensory evaluation of deep-fried peanuts with varying frying times (2, 4, 6, 9, 12 and 15 min) at 150 °C, and the relationships among sensory elements and physicochemical properties were investigated. RESULT The sensory scores for colour, bitterness, and deep-fried peanut aroma increased (darker or stronger) with frying time, whereas the sweetness score was relatively high (strong) for frying times of 2, 4, 6 and 9 min, and then decreased (weaker) with increasing frying time. Frying times of 4, 6 and 9 min scored higher in overall liking than other times. Multiple-regression analysis indicated that the overall liking score was positively correlated with sweetness (standardised regression coefficient, β = +0.51) and deep-fried peanut aroma (β = +0.26) scores but negatively correlated with bitterness score (β = -0.25). Multiple-regression analysis also indicated a difference in sensory preference by gender. Sensory elements were closely related to the physicochemical properties, including the colour indexes (CIELAB colour space) and the sucrose and water contents. When L(*) (CIELAB colour space, lightness index) was 53-64 and water content was 10-30 g kg(-1), the mean overall liking score was relatively high implying acceptable fried peanut quality. CONCLUSION Relationships among individual sensory elements were confirmed. Multiple-regression analysis indicated a strong positive correlation between sweetness and overall liking and a small difference in sensory preference by gender. Sensory evaluations can thus be expressed by physicochemical properties.
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Affiliation(s)
- Atsushi Miyagi
- Chiba Industrial Technology Research Institute, 889 Kasori-cho, Wakaba-ku, Chiba, 264-0017, Japan
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14
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Kim JE, Kim MA, Kim JS, Park DC, Lee SP. Enhancing the organoleptic and functional properties of jujube by a quick aging process. Prev Nutr Food Sci 2014; 18:50-9. [PMID: 24471110 PMCID: PMC3867154 DOI: 10.3746/pnf.2013.18.1.050] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2012] [Accepted: 01/03/2013] [Indexed: 02/02/2023] Open
Abstract
Black jujube was made by aging dried jujube and its physiochemical characteristics, antioxidant activities and α-glucosidase inhibitory activities were evaluated. The moisture and sugar contents were increased depending on the period of aging times and the pH was reduced thereby increasing acidity. The color of black jujube extract was changed from red to black resulting in decreases of Hunter color values L, a and b. As the aging progressed, sucrose was decomposed by increasing glucose and fructose, indicating higher contents of the total reducing sugars. Among the six different types of organic acids extracted from dried jujube, the levels of oxalic acid and citric acid were increased as the aging progressed. The total polyphenol contents in ethanol and water extracts of dried jujube were 7.74 and 8.12 mg/g, respectively. The water extract of black jujube aged for 48 hr contained the highest polyphenol contents at 16.82 mg/g. The 5’-hydroxymethylfurfural (5’-HMF) contents of black jujube extract significantly increased by longer aging times, and contained higher contents in the ethanol extract than water extract. The ethanol extract of black jujube showed the highest 5’-HMF content with 338.89 mg% after aging for 3 days. Also, IC50 values of black jujube aged for 72 hr evaluated by DPPH and ABTS radical assays were 0.54 and 0.59 mg/mL, respectively. α-Glucosidase inhibitory activities of black jujube at the concentration of 3.33 mg/mL (ethanol extract) increased from 65 to 80 % after aging for 72 hr.
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Affiliation(s)
- Ji-Eun Kim
- Department of Food Science and Technology, Keimyung University, Daegu 704-701, Korea
| | - Min-Ah Kim
- Department of Food Science and Technology, Keimyung University, Daegu 704-701, Korea
| | - Jung-Seok Kim
- Department of Food Science and Technology, Keimyung University, Daegu 704-701, Korea
| | - Dong-Cheol Park
- Department of Hotel Cuisine and Food Service Management, Gimcheon University, Gyeongbuk 740-704, Korea
| | - Sam-Pin Lee
- Department of Food Science and Technology, Keimyung University, Daegu 704-701, Korea ; The Center for Traditional Microorganism Resource (TMR), Keimyung University, Daegu 704-701, Korea
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15
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Formation of cysteine-S-conjugates in the Maillard reaction of cysteine and xylose. Food Chem 2013; 141:1078-86. [DOI: 10.1016/j.foodchem.2013.04.043] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2013] [Revised: 04/15/2013] [Accepted: 04/17/2013] [Indexed: 11/21/2022]
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16
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Isolation and identification of flavour peptides from Puffer fish (Takifugu obscurus) muscle using an electronic tongue and MALDI-TOF/TOF MS/MS. Food Chem 2012; 135:1463-70. [PMID: 22953881 DOI: 10.1016/j.foodchem.2012.06.026] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2012] [Revised: 05/13/2012] [Accepted: 06/18/2012] [Indexed: 11/24/2022]
Abstract
To clarify the key flavour peptides that account for the cooked taste of puffer fish, this study was performed to examine flavour peptides extracted from the flesh of puffer fish (Takifugu obscurus). Peptides fractions (P1, P2, P3, P4 and P5) were purified from an aqueous extract of T. obscurus muscle by ultrafiltration and Sephadex G-15 gel filtration chromatography (GFC). P2 was further fractionated into P2a, P2b, and P2c by reverse phase high performance liquid chromatography (RP-HPLC). Fraction P2b elicited umami and sweet taste. The amino acid sequence of P2b subfraction was identified as Tyr-Gly-Gly-Thr-Pro-Pro-Phe-Val (836.4Da) by matrix-assisted laser desorption/ionisation time of flight mass spectrometry (MALDI-TOF/TOF MS/MS). Hydrophilic amino acids residues Tyr, Gly, Gly, Thr, and Phe are likely to contribute to the umami and sweet taste of this octapeptide. The results of this study suggest this peptide is one of important components of the 'mellowness' and 'tenderness' taste of the T. obscurus.
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17
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Lee SM, Kwon GY, Kim KO, Kim YS. Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products. Anal Chim Acta 2011; 703:204-11. [DOI: 10.1016/j.aca.2011.07.028] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2011] [Revised: 07/06/2011] [Accepted: 07/15/2011] [Indexed: 10/17/2022]
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18
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Festring D, Hofmann T. Systematic studies on the chemical structure and umami enhancing activity of Maillard-modified guanosine 5'-monophosphates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:665-676. [PMID: 21162577 DOI: 10.1021/jf103849e] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Recent investigations on taste active principles in nucleotide rich yeast extracts led to the discovery of (R)- and (S)-N(2)-(1-carboxyethyl)-guanosine 5'-monophosphate as previously not reported umami enhancing molecules formed upon the Maillard reaction of guanosine 5'-monophosphate (5'-GMP) with dihydroxyacetone and glyceraldehyde, respectively. In the present study, systematic Maillard-type model reactions were performed with 5'-GMP and a homologous series of monosaccharides exhibiting a C(3)- to C(6)-carbon skeleton as well as with the reducing disaccharide maltose in the presence of an amino acid. By preparative RP-HPLC, various (R)- and (S)-N(2)-(1-carboxyalkyl)-guanosine 5'-monophosphates and (R)- and (S)-N(2)-(1-alkylamino)carbonylalkyl)guanosine 5'-monophosphates were isolated and identified by means of LC-MS, LC-TOF-MS, and 1D/2D-NMR spectroscopy. Sensory evaluation of these Maillard products revealed β-values for umami enhancement between 0.06 and 7.0 and identified a strong influence of the stereochemistry as well as the chain length of the N(2)-substituent on the umami enhancing activity. For all of the compounds evaluated, the (S)-configured isomers showed higher taste impact, whereas the (R)-isomers showed only marginal β-values, thus underlining the stereospecifity of the umami taste receptor binding site.
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Affiliation(s)
- Daniel Festring
- Technische Universität München, Lise-Meitner-Strasse 34, D-85354 Freising, Germany
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Lioe HN, Selamat J, Yasuda M. Soy sauce and its umami taste: a link from the past to current situation. J Food Sci 2010; 75:R71-6. [PMID: 20492309 DOI: 10.1111/j.1750-3841.2010.01529.x] [Citation(s) in RCA: 76] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Soy sauce taste has become a focus of umami taste research. Umami taste is a 5th basic taste, which is associated to a palatable and pleasurable taste of food. Soy sauce has been used as an umami seasoning since the ancient time in Asia. The complex fermentation process occurred to soy beans, as the raw material in the soy sauce production, gives a distinct delicious taste. The recent investigation on Japanese and Indonesian soy sauces revealed that this taste is primarily due to umami components which have molecular weights lower than 500 Da. Free amino acids are the low molecular compounds that have an important role to the taste, in the presence of sodium salt. The intense umami taste found in the soy sauces may also be a result from the interaction between umami components and other tastants. Small peptides are also present, but have very low, almost undetected umami taste intensities investigated in their fractions.
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Affiliation(s)
- Hanifah Nuryani Lioe
- Centre of Excellence for Food Safety Research, Faculty of Food Science and Technology, Univ. Putra Malaysia, UPM Serdang, Selangor 43400, Malaysia.
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Barham P, Skibsted LH, Bredie WLP, Frøst MB, Møller P, Risbo J, Snitkjaer P, Mortensen LM. Molecular gastronomy: a new emerging scientific discipline. Chem Rev 2010; 110:2313-65. [PMID: 20170128 PMCID: PMC2855180 DOI: 10.1021/cr900105w] [Citation(s) in RCA: 130] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2009] [Indexed: 11/30/2022]
Affiliation(s)
- Peter Barham
- Department of Physics, University of Bristol, H. H. Wills Physics Laboratory, Tyndall Avenue, Bristol, United Kingdom BS8 1TL
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Lioe HN, Takara K, Yasuda M. Evaluation of Peptide Contribution to the Intense Umami Taste of Japanese Soy Sauces. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2006.tb15654.x] [Citation(s) in RCA: 78] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Soldo T, Frank O, Ottinger H, Hofmann T. Systematic studies of structure and physiological activity of alapyridaine. A novel food-born taste enhancer. Mol Nutr Food Res 2004; 48:270-81. [PMID: 15497178 DOI: 10.1002/mnfr.200400025] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
By application of taste dilution analysis (+)-(S)-1-(1-carboxyethyl)-5-hydroxy-2-(hydroxymethyl)-pyridinium inner salt was recently successfully identified as a multimodal taste enhancer in beef bouillon. While being taste-less on its own, this so-called alapyridaine was found to intensify the human perception of sweet, salty, and umami taste. To gain information on the molecular requirements of this novel class of taste enhancer, a range of structurally related pyridinium betaines were synthesized, purified, and their physiological activities sensorially evaluated. Removal or modification of the hydroxyl and the hydroxymethyl group, respectively, induced a loss in bioactivity, thus indicating the 2-(hydroxymethyl)-5-hydroxypyridinium moiety as an essential structural element for taste enhancement. Regarding the amino substituent, neither the prolongation or removal of the alkyl chain or the carboxy function in the 1-(1-carboxy-2-ethyl)-moiety, nor the incorporation of an additional carboxy function led to any active derivative, thus demonstrating that also the structure of the nitrogen substituent is rather conserved for taste enhancement. But substitution of the methyl group by a benzyl group yielded a compound showing similar taste enhancing activities as found for alapyridaine. Interestingly, additional insertion of glycine between the 1-(1-carboxy-2-phenylethyl)-moiety and the pyridinium ring resulted in a compound eliciting comparable taste enhancing effects as shown for the compound lacking the glycine spacer. In contrast to these multimodal taste enhancers, substitution of the alanine moiety in alapyridaine by an arginine moiety revealed an one-dimensional taste enhancer exclusively increasing the human sensitivity for salty taste.
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Affiliation(s)
- Tomislav Soldo
- Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, Germany
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Current awareness in flavour and fragrance. FLAVOUR FRAG J 2003. [DOI: 10.1002/ffj.1212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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