酱油挥发性风味物质与鲜味和咸味跨模态感知交互作用
Cross modal perception interaction of flavor substances in soy sauce on umami and salt taste
王昊 1李旭 1王文君 1张淑妤 1何静 2赵国忠1
作者信息
- 1. 天津科技大学食品科学与工程学院食品营养与安全国家重点实验室,天津 300457
- 2. 中粮油脂研发中心,天津 300452
- 折叠
摘要
该实验通过液液萃取、溶剂辅助风味物质提取并结合气相色谱-质谱联用(GC-MS)和气相色谱/嗅闻-与滋味相关(GC/O-AT)技术,从3种酱油中共鉴定出17种与鲜味和咸味相关的挥发性风味物质.其中,2,6-二甲基吡嗪、二甲基三硫、3-甲硫基丙醛、1-辛烯-3-醇、3-甲硫基丙醇、2-乙酰基呋喃、麦芽酚、4-乙基愈创木酚、糠醛可以诱导增强0.3％谷氨酸钠(MSG)溶液的鲜味强度.通过分子对接对气味与鲜味跨模态感知交互作用机制研究发现,气味分子可以结合在鲜味受体蛋白捕蝇草结构区(VFD),使鲜味受体蛋白构象发生变化,从而产生味觉信号.明析了酱油中挥发性风味物质诱导鲜味增强分子基础和作用机制,为利用跨模态感知交互作用实现食品减咸增鲜提供了理论依据.
Abstract
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.
关键词
酱油/跨模态感知交互作用/分子对接/气相色谱/嗅闻-与滋味相关Key words
soy sauce/cross-modal perceptual interaction/molecular docking/gas chromatography/olfactometry-associated taste引用本文复制引用
出版年
2024
NETL
NSTL
维普
万方数据