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

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

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In this study,umami taste intensity(UTI)and umami taste components in chicken breast(CB)and chicken-spices 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.

Chicken-spices blendsUmami taste componentsAroma-taste interactionsPerceptual similarityUmami taste intensity

Rani Andaleeb、Yiwen Zhu、Ninglong Zhang、Danni Zhang、Muzahir Hussain、Yin Zhang、Yingshuang Lu、Yuan Liu

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Department of Food Science & Technology,School of Agriculture & Biology,Shanghai Jiao Tong University,Shanghai 200240,China

MoBioFood Research Group,Department of Biochemistry and Biotechnology,Universitat Rovirai Virgili,Tarragona 43007,Spain

Animal Nutrition,Institut de Recercai Tecnologia Agroalimentàries(IRTA),Centre Mas Bové,Constantí 43120,Spain

Key Laboratory of Meat Processing of Sichuan,Chengdu University,Chengdu 610106,China

Tianjin Key Laboratory of Food Science and Health,School of Medicine,Nankai University,Tianjin 300071,China

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国家自然科学基金

31622042

2024

10.26599/FSHW.2022.9250102

食品科学与人类健康(英文)

食品科学与人类健康(英文)

CSTPCD
ISSN：
年,卷(期)：2024.13(3)
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