Chemical properties and sensory preference related to umami flavor from crude hydrolysate of Indonesian snails (Filopaludina javanica)

Chemical properties and sensory preference related to umami flavor from crude hydrolysate of Indonesian snails (Filopaludina javanica)

Abstract Flavor enhancers are considered important in the food industry for their ability to add umami taste, which is recognized as the fifth basic taste. Although monosodium glutamate (MSG) is the most common umami provider, it contains a sodium molecule that can negatively affect consumer health....

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Bibliographic Details
Main Authors: Teeradate Kongpichitchoke, Dedin Finatsiyatull Rosida, Phattara-Orn Havanapan, Andre Yusuf Trisna Putra, Anugerah Dany Priyanto
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL) 2024-12-01
Series:Brazilian Journal of Food Technology
Subjects:
Indonesian snails
Flavor enhancers
Protein hydrolysate
LC-MS/MS
Sensory analysis
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100441&lng=en&tlng=en
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