scholarly journals Evaluation of eight kinds of flavor enhancer of umami taste by an electronic tongue

2021 ◽  
Vol 9 (4) ◽  
pp. 2095-2104
Author(s):  
Kai Wang ◽  
Haining Zhuang ◽  
Fangling Bing ◽  
Da Chen ◽  
Tao Feng ◽  
...  
Keyword(s):  
Electronic Tongue ◽  
Umami Taste ◽  
Flavor Enhancer

scholarly journals Identification of Umami Taste in Sous-Vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 251 ◽  
Author(s):  
Young-Hwa Hwang ◽  
Ishamri Ismail ◽  
Seon-Tea Joo
Keyword(s):  
Amino Acids ◽  
Principal Component Analysis ◽  
Food Processing ◽  
Free Amino Acids ◽  
Free Amino ◽  
Electronic Tongue ◽  
Principal Component ◽  
Chemical Analyses ◽  
Umami Taste ◽  
Sous Vide

Behaviour of umami compounds that are associated with non-volatile compounds on slow cooking regimes remains less explored. This study aims to assess the ability of the electronic tongue system on the umami taste from sous-vide beef semitendinosus. The identification was based on the taste-enhancing synergism between umami compounds 5’-nucleotides (IMP, GMP, AMP, inosine, and hypoxanthine) and free amino acids (glutamic and aspartic acid) using the estimation of equivalent umami concentration (EUC) and electronic tongue system. Sous-vide cooked at 60 and 70 °C for 6 and 12 h and cooked using the conventional method at 70 °C for 30 min (as control) were compared. The temperature had a significant effect on 5’-nucleotides, but aspartic and glutamic acid were not influenced by any treatments applied. Sous-vide cooked at 60 °C tended to have higher inosine and hypoxanthine. Meanwhile, desirable 5’-nucleotides IMP, AMP, and GMP were more intensified at the temperature of 70 °C. The principal component analysis predicted a good correlation between EUC and the electronic tongue, with sous-vide at 70 °C for 12 h presenting the most umami. Therefore, the electronic tongue system is a useful tool in food processing, particularly in determining complex sensory properties such as umami, which cannot be evaluated objectively.

Application of a voltammetric electronic tongue and near infrared spectroscopy for a rapid umami taste assessment

2014 ◽  
Vol 157 ◽  
pp. 421-428 ◽  
Author(s):  
Lucia Bagnasco ◽  
M. Elisabetta Cosulich ◽  
Giovanna Speranza ◽  
Luca Medini ◽  
Paolo Oliveri ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Electronic Tongue ◽  
Umami Taste ◽  
Taste Assessment ◽  
Voltammetric Electronic Tongue

scholarly journals An Interesting Tour of New Research Results on Umami and Umami Compounds

2016 ◽  
Vol 11 (10) ◽  
pp. 1934578X1601101
Author(s):  
Sabine Greisinger ◽  
Stefan Jovanovski ◽  
Gerhard Buchbauer
Keyword(s):  
Essential Role ◽  
Scientific Literature ◽  
Monosodium Glutamate ◽  
Taste Receptor ◽  
Physiological Mechanisms ◽  
Umami Taste ◽  
Symptom Complex ◽  
New Research ◽  
Flavor Enhancer

Knowledge about the fifth basic taste, the umami taste, has been investigated by many scientists in the last years and continues to gain importance. Therefore, a lot of scientific studies were conducted to explore several effects influencing the mechanism of umami, which is elicited and enhanced by defined concentrations of MSG (monosodium glutamate) and umami compounds. This paper covers the most relevant scientific literature regarding umami, its use as a flavor enhancer, and the latest umami compounds, which have been released in the last ten years. The main goal of this overview was to summarize the most important results which were related to umami as one of the five basic tastes, the umami taste receptor, the essential role of umami in a great number of physiological mechanisms, and the MSG symptom complex. Furthermore, the function of umami in the interaction of taste, aftertaste and olfactory pathways has been discussed.

scholarly journals Chemical Characteristics of Three Kinds of Japanese Soy Sauce Based on Electronic Senses and GC-MS Analyses

2021 ◽  
Vol 11 ◽  
Author(s):  
Guozhong Zhao ◽  
Yixu Feng ◽  
Hadiatullah Hadiatullah ◽  
Fuping Zheng ◽  
Yunping Yao
Keyword(s):  
Electronic Nose ◽  
Electronic Tongue ◽  
Aroma Compounds ◽  
Soy Sauce ◽  
Gas Chromatography Mass Spectrometry ◽  
Chinese Consumers ◽  
Volatile Flavor Compounds ◽  
Umami Taste ◽  
Ms Analysis ◽  
Volatile Flavor

Japanese soy sauce has become more acceptable by Chinese consumers due to its umami taste. However, the volatile flavor compounds and taste characters have not been fully clarified. This study aimed to explore the flavor characteristics of three kinds of Japanese soy sauce, including Koikuchi Shoyu, Usukuchi Shoyu, and Amakuchi Shoyu. The secret of volatile flavor substances was investigated by Gas Chromatography-Mass Spectrometry (GC-MS) and electronic nose, while taste compounds were investigated by silylation GC-MS and electronic tongue (E-tongue). A total of 173 volatile flavor substances and 160 taste compounds were identified. In addition, 28 aroma compounds with odor activity values (OAV) ≥ 1 were considered as the typical flavors. We found that alcohols and aldehydes were in high abundance in Japanese soy sauce, but only a small portion of pyrazines and esters were. Based on electronic nose and GC-MS analysis, Koikuchi Shoyu gives more contribution to aroma compounds, while Usukuchi Shoyu and Amakuchi Shoyu give the sourness and sweetness features based on E-tongue and silylation GC-MS analysis. In this study, 50 kinds of sugars were detected that contributed to the sweetness of soy sauce. This study will provide new insight into the flavor characteristics of Japanese soy sauce that potentially contribute to the innovation and development of soy sauce.

Evaluation of monosodium glutamate, disodium inosinate and guanylate umami taste by an electronic tongue

2013 ◽  
Vol 116 (3) ◽  
pp. 627-632 ◽  
Author(s):  
Yang Yang ◽  
Qinqin Chen ◽  
Cheng Shen ◽  
Shuming Zhang ◽  
Zhilin Gan ◽  
...  
Keyword(s):  
Monosodium Glutamate ◽  
Electronic Tongue ◽  
Umami Taste

scholarly journals Peanut Coffee: Enhancement of Nutritional, Physicochemical, and Sensory Characteristics in Coffee Brewed with Conventional and High-Oleic Peanut Extracts

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1664
Author(s):  
Jookyeong Lee ◽  
Seong Jun Hong ◽  
Jin-Ju Cho ◽  
Chang Guk Boo ◽  
Da-Som Kim ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Amino Acids ◽  
Gas Chromatography ◽  
Electronic Tongue ◽  
Sensory Characteristics ◽  
Gas Chromatography Mass Spectrometry ◽  
High Oleic ◽  
Umami Taste ◽  
Amino Acids Composition ◽  
High Concentrations

This study investigated nutritional, physicochemical, and sensory characteristics of coffee brewed with conventional and high-oleic peanut extracts. Compared to normal coffee, peanut coffee exhibited more diverse amino acids compositions. In constituent amino acids composition, peanut coffee exhibited increased proportions of glutamic and aspartic acids but decreased phenylalanine. Peanut coffee had higher thiamin, niacin, and sugar contents, improved antioxidant capacity, and lower caffeine contents. In electronic tongue analysis, peanut coffee showed an increased intensity of sweetness and umami taste but decreased bitterness, corresponding to the result of amino acids compositions and caffeine and sugar contents. In volatile compounds analysis using gas chromatography-mass spectrometry (GC/MS) with the sniffing test, peanut coffee had high concentrations of 2-ethyl-3,6-dimethylpyrazine, 2,2′-methylenebis-furan, and furfuryl propionate, which were perceived as peanut and roasted odors in the sniffing test. This study will provide informative data in extending the application of peanut to coffee and developing novel coffee, with added peanut, that is nutritionally beneficial.

scholarly journals Change Regularity of Taste and the Performance of Endogenous Proteases in Shrimp (Penaens vannamei) Head during Autolysis

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1020
Author(s):  
Shujian Wu ◽  
Mouming Zhao ◽  
Shijue Gao ◽  
Yue Xu ◽  
Xiaoying Zhao ◽  
...  
Keyword(s):  
Amino Acids ◽  
High Performance ◽  
Electronic Tongue ◽  
Essential Amino Acids ◽  
Umami Taste ◽  
Significant Difference ◽  
European Union Legislation ◽  
Shrimp Head ◽  
Endogenous Proteases ◽  
Related Compounds

This study evaluated the food safety and proximate composition of shrimp head (SH). Potentially toxic elements in SH were below European Union legislation limits. SH had a high content of tasting amino acids (sweet and umami amino acids was 57%) and a high content of functional amino acids (essential amino acids was 37%). Moreover, the changes of flavor and key umami molecules in SH were studied by sensory evaluation, electronic tongue, electronic nose, automated amino acid analyzer, and high performance liquid chromatography (HPLC). The results showed that the significant difference of flavor in SH happened during autolysis. SH with autolysis had the best umami taste at 6 h, which may result from the synergistic work of free amino acids and nucleotide related compounds. Additionally, the performance of endogenous proteases in SH was investigated to efficiently analyze autolysis. The optimum pH and temperature of endogenous proteases in SH were 7.5 and 50 °C, respectively. The autolysis of SH depends on two endogenous proteases (~50 kDa and ~75 kDa). These results suggest that the formation of flavor in SH during autolysis can be controlled, which could provide guidance for SH recycle. SH could consider as one of the food materials for producing condiments.

PENGETAHUAN PENGGUNAAN MONOSODIUM GLUTAMATE (MSG) IBU RUMAH TANGGA

2018 ◽  
Vol 12 (1) ◽  
pp. 1
Author(s):  
Siti Nur Rochimiwati ◽  
Sukmawati Sukmawati ◽  
Budiman Budiman
Keyword(s):  
Health Hazard ◽  
Monosodium Glutamate ◽  
Food Additives ◽  
Descriptive Study ◽  
Interview Method ◽  
Level Of Knowledge ◽  
Lower Intelligence ◽  
Use Of Knowledge ◽  
Health Objective ◽  
Flavor Enhancer

Background : flavor enhancing food additives are often added as a flavor enhancer known as MSG that exceed the dose . if the addition of the additive is often done to cause dependence , so it will pose a health hazard to the consumer , such as stomach disorders, allergies , hypertension , asthma , cancer , diabetes , and lower intelligence. Most housewives do not know the information would adversely affect health. Objective : This study aims to describe the level of knowledge of the use of monosodium glutamate ( MSG ) housewife in backwoods village sauleya timbuseng Polongbangkeng northern districts Kab.Takalar. Methods : This is a descriptive study. samples are all housewives in the hamlet village sauleya timbuseng Polongbangkeng northern districts Kab. Takalar , who meet the criteria as much as 49 people . Data on the use MSG knowledge samples obtained by the interview method which uses a questionnaire instrument.the data presented in the from of frequency distribution graphic and narrative. Result : Results of research on the use of knowledge MSG housewives generally less category as many as 25 ( 51.0 % ) , use of MSG housewives generally can not be tolerated as many as 36 ( 73.5 % ). Conclusion : Knowledge of the use of MSG housewife classified as less and use MSG can not be tolerated.

Electronic tongue and their applications in food industry

2017 ◽  
Vol 8 (1and2) ◽  
pp. 98-102
Author(s):  
BHUPINDER SINGH ◽  
PRIYANKA HANDA
Keyword(s):  
Food Industry ◽  
Electronic Tongue
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