Articles producció científica> Bioquímica i Biotecnologia

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

  • Identification data

    Identifier: imarina:9366246
  • Authors:

    Andaleeb, Rani
    Zhu, Yiwen
    Zhang, Ninglong
    Zhang, Danni
    Hussain, Muzahir
    Zhang, Yin
    Lu, Yingshuang
    Liu, Yuan
  • Others:

    Author, as appears in the article.: Andaleeb, Rani; Zhu, Yiwen; Zhang, Ninglong; Zhang, Danni; Hussain, Muzahir; Zhang, Yin; Lu, Yingshuang; Liu, Yuan
    Department: Bioquímica i Biotecnologia
    URV's Author/s: Hussain, Muzahir
    Keywords: Volatile compounds Umami taste intensity Umami taste components Perceptual similarity Perception Odor Enhance Chicken-spices blends Chicken -spices blends Broth Aroma-taste interactions Aroma -taste interactions Active compounds
    Abstract: 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. (c) 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
    Thematic Areas: Nutrition & dietetics Food science & technology Food science
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: muzahir.hussain@urv.cat muzahir.hussain@urv.cat
    Record's date: 2024-07-20
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://www.sciopen.com/article/10.26599/FSHW.2022.9250102
    Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Food Science And Human Wellness. 13 (3): 1220-1230
    APA: Andaleeb, Rani; Zhu, Yiwen; Zhang, Ninglong; Zhang, Danni; Hussain, Muzahir; Zhang, Yin; Lu, Yingshuang; Liu, Yuan (2024). Umami taste components in chicken-spices blends and potential effect of aroma on umami taste intensity. Food Science And Human Wellness, 13(3), 1220-1230. DOI: 10.26599/FSHW.2022.9250102
    Article's DOI: 10.26599/FSHW.2022.9250102
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2024
    Publication Type: Journal Publications
  • Keywords:

    Food Science,Food Science & Technology,Nutrition & Dietetics
    Volatile compounds
    Umami taste intensity
    Umami taste components
    Perceptual similarity
    Perception
    Odor
    Enhance
    Chicken-spices blends
    Chicken -spices blends
    Broth
    Aroma-taste interactions
    Aroma -taste interactions
    Active compounds
    Nutrition & dietetics
    Food science & technology
    Food science
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