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

作　　者：Rani Andaleeb Yiwen Zhu Ninglong Zhang Danni Zhang Muzahir Hussain Yin Zhang Yingshuang Lu Yuan Liu 

机构地区：[1]Department of Food Science&Technology,School of Agriculture&Biology,Shanghai Jiao Tong University,Shanghai 200240,China [2]Tianjin Key Laboratory of Food Science and Health,School of Medicine,Nankai University,Tianjin 300071,China [3]MoBioFood Research Group,Department of Biochemistry and Biotechnology,Universitat Rovirai Virgili,Tarragona 43007,Spain [4]Animal Nutrition,Institut de Recercai Tecnologia Agroalimentàries(IRTA),Centre Mas Bové,Constantí43120,Spain [5]Key Laboratory of Meat Processing of Sichuan,Chengdu University,Chengdu 610106,China

出　　处：《Food Science and Human Wellness》2024年第3期1220-1230,共11页食品科学与人类健康（英文）

基　　金：supported by the National Natural Science Foundation of China (31622042)。

摘　　要：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 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.

关 键 词：Chicken-spices blends Umami taste components Aroma-taste interactions Perceptual similarity Umami taste intensity 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程] TS264.3[轻工技术与工程—食品科学与工程]