Cross modal perception interaction of flavor substances in soy sauce on umami and salt taste
In this study,17 volatile flavor substances related to umami and salt taste attributes were identified from three soy sauce by liquid-liquid ex-traction and solvent assisted flavor substances extraction combined with gas chromatograph-mass spectrometer(GC-MS)and gas chromatography/ol-factometry-associated taste(GC/O-AT).Of these,2,6-dimethylpyrazine,dimethyltrisulfide,3-methylthio-propanaldehyde,1-octene-3-alcohol,3-methy-lthio-propanol,2-acetylfuran,maltol,4-ethyl guaiacol and furfural could induce an increased in the umami flavor of 0.3％monosodium glutamate(MSG).The study on the mechanism of cross-modal perceptual interaction between odor and taste by molecular docking found that odor molecules could bind to the venus flytrap domain(VFD)of umami receptor protein and change the conformation of umami receptor protein,thereby generating taste signals.The study clearly analyzed the molecular basis and mechanism of umami flavor enhancement induced by volatile flavor compounds in soy sauce,and provided a theoretical basis for using cross-modal perceptual interaction to achieve reduce saltiness and increase freshness.
NETL
NSTL
万方数据
维普
