領學術(shù)科研之先，創(chuàng)食品科技之新
—— 中國食品雜志社
In this study, umami taste intensity (UTI) and umami taste components in chicken breast (CB) and chicken-spices 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.
電話: 010-87293157
地址: 北京市豐臺區(qū)洋橋70號
版權(quán)所有 @ 2023 中國食品雜志社 京公網(wǎng)安備11010602060050號 京ICP備14033398號-2
