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-um...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.展开更多
Sanhuang chicken is a popular native breed in China and well-known for delicious flavour.Spices could enhance the chicken meat flavour and work well in preservation.Chinese 5-spice blend(CS)and garam masala(GM)are rou...Sanhuang chicken is a popular native breed in China and well-known for delicious flavour.Spices could enhance the chicken meat flavour and work well in preservation.Chinese 5-spice blend(CS)and garam masala(GM)are routinely using spices in China and Pakistan,respectively.The flavour profiles of Sanhuang chicken breast(CB)and its blends with CS and GM were obtained by electronic nose(E-nose),solid-phase microextraction gas chromatography-mass spectrometry(SPME GC-MS)and GC-ion mobility spectrometry(GC-IMS).Principal component analysis(PCA)efficiently discriminated the aroma profiles of three chicken formulations.The GC-chromatographs revealed the significant aroma alterations of chicken breast meat after marination with spices.Aldehydes were the major contributors of chicken aroma,while most of the aromatic hydrocarbons were generated by spices.Almost all chicken key-compounds produced by oxidation reaction were either reduced or eliminated by marination,showing the antioxidation capacity of spices leading to meat preservation.GC-IMS is not only a rapid and comprehensive detection method,but also proved to be more sensitive than GC-MS.The substantial role of both traditional spices in enhancing flavour quality of chicken meat,and their exposure as functional ingredients in Chinese and Pakistan cuisines could lead to the cross-cultural meat trade opportunities.展开更多
基金supported by the National Natural Science Foundation of China (31622042)。
文摘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.
基金funded by National Natural Science Foundation of China (Grant No. 32001824, 31972198, 31901816, 31901813, 32001827)
文摘Sanhuang chicken is a popular native breed in China and well-known for delicious flavour.Spices could enhance the chicken meat flavour and work well in preservation.Chinese 5-spice blend(CS)and garam masala(GM)are routinely using spices in China and Pakistan,respectively.The flavour profiles of Sanhuang chicken breast(CB)and its blends with CS and GM were obtained by electronic nose(E-nose),solid-phase microextraction gas chromatography-mass spectrometry(SPME GC-MS)and GC-ion mobility spectrometry(GC-IMS).Principal component analysis(PCA)efficiently discriminated the aroma profiles of three chicken formulations.The GC-chromatographs revealed the significant aroma alterations of chicken breast meat after marination with spices.Aldehydes were the major contributors of chicken aroma,while most of the aromatic hydrocarbons were generated by spices.Almost all chicken key-compounds produced by oxidation reaction were either reduced or eliminated by marination,showing the antioxidation capacity of spices leading to meat preservation.GC-IMS is not only a rapid and comprehensive detection method,but also proved to be more sensitive than GC-MS.The substantial role of both traditional spices in enhancing flavour quality of chicken meat,and their exposure as functional ingredients in Chinese and Pakistan cuisines could lead to the cross-cultural meat trade opportunities.
