Umami taste components in chicken-spices blends and potential effect of aroma on umami taste intensity
In this study, umami taste intensity (UTI) and umami taste components in chicken breast (CB) and chickenspices 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-tas...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2024-05-01
|
| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2022.9250102 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841550222285602816 |
|---|---|
| author | Rani Andaleeb Yiwen Zhu Ninglong Zhang Danni Zhang Muzahir Hussain Yin Zhang Yingshuang Lu Yuan Liu |
| author_facet | Rani Andaleeb Yiwen Zhu Ninglong Zhang Danni Zhang Muzahir Hussain Yin Zhang Yingshuang Lu Yuan Liu |
| author_sort | Rani Andaleeb |
| collection | DOAJ |
| description | In this study, umami taste intensity (UTI) and umami taste components in chicken breast (CB) and chickenspices 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 signif icantly 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 signif icantly. 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. |
| format | Article |
| id | doaj-art-dc40f368ca694798ab995ab5d51dd081 |
| institution | Kabale University |
| issn | 2097-0765 2213-4530 |
| language | English |
| publishDate | 2024-05-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-dc40f368ca694798ab995ab5d51dd0812025-01-10T06:54:23ZengTsinghua University PressFood Science and Human Wellness2097-07652213-45302024-05-011331220123010.26599/FSHW.2022.9250102Umami taste components in chicken-spices blends and potential effect of aroma on umami taste intensityRani Andaleeb0Yiwen Zhu1Ninglong Zhang2Danni Zhang3Muzahir Hussain4Yin Zhang5Yingshuang Lu6Yuan Liu7Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, ChinaDepartment of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, ChinaDepartment of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, ChinaDepartment of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, ChinaMoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovirai Virgili, Tarragona 43007, SpainKey Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, ChinaTianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, ChinaDepartment of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, ChinaIn this study, umami taste intensity (UTI) and umami taste components in chicken breast (CB) and chickenspices 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 signif icantly 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 signif icantly. 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.https://www.sciopen.com/article/10.26599/FSHW.2022.9250102chicken-spices blendsumami taste componentsaroma-taste interactionsperceptual similarityumami taste intensity |
| spellingShingle | Rani Andaleeb Yiwen Zhu Ninglong Zhang Danni Zhang Muzahir Hussain Yin Zhang Yingshuang Lu Yuan Liu Umami taste components in chicken-spices blends and potential effect of aroma on umami taste intensity Food Science and Human Wellness chicken-spices blends umami taste components aroma-taste interactions perceptual similarity umami taste intensity |
| title | Umami taste components in chicken-spices blends and potential effect of aroma on umami taste intensity |
| title_full | Umami taste components in chicken-spices blends and potential effect of aroma on umami taste intensity |
| title_fullStr | Umami taste components in chicken-spices blends and potential effect of aroma on umami taste intensity |
| title_full_unstemmed | Umami taste components in chicken-spices blends and potential effect of aroma on umami taste intensity |
| title_short | Umami taste components in chicken-spices blends and potential effect of aroma on umami taste intensity |
| title_sort | umami taste components in chicken spices blends and potential effect of aroma on umami taste intensity |
| topic | chicken-spices blends umami taste components aroma-taste interactions perceptual similarity umami taste intensity |
| url | https://www.sciopen.com/article/10.26599/FSHW.2022.9250102 |
| work_keys_str_mv | AT raniandaleeb umamitastecomponentsinchickenspicesblendsandpotentialeffectofaromaonumamitasteintensity AT yiwenzhu umamitastecomponentsinchickenspicesblendsandpotentialeffectofaromaonumamitasteintensity AT ninglongzhang umamitastecomponentsinchickenspicesblendsandpotentialeffectofaromaonumamitasteintensity AT dannizhang umamitastecomponentsinchickenspicesblendsandpotentialeffectofaromaonumamitasteintensity AT muzahirhussain umamitastecomponentsinchickenspicesblendsandpotentialeffectofaromaonumamitasteintensity AT yinzhang umamitastecomponentsinchickenspicesblendsandpotentialeffectofaromaonumamitasteintensity AT yingshuanglu umamitastecomponentsinchickenspicesblendsandpotentialeffectofaromaonumamitasteintensity AT yuanliu umamitastecomponentsinchickenspicesblendsandpotentialeffectofaromaonumamitasteintensity |