Autor según el artículo: Andaleeb, Rani; Zhu, Yiwen; Zhang, Ninglong; Zhang, Danni; Hussain, Muzahir; Zhang, Yin; Lu, Yingshuang; Liu, Yuan
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Hussain, Muzahir
Palabras clave: 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
Resumen: 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/).
Áreas temáticas: Nutrition & dietetics Food science & technology Food science
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: muzahir.hussain@urv.cat muzahir.hussain@urv.cat
Fecha de alta del registro: 2024-08-03
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Enlace a la fuente original: https://www.sciopen.com/article/10.26599/FSHW.2022.9250102
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Food Science And Human Wellness. 13 (3): 1220-1230
Referencia de l'ítem segons les normes 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
DOI del artículo: 10.26599/FSHW.2022.9250102
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2024
Tipo de publicación: Journal Publications
Repositori URV