Article

Umami compounds are a determinant of the flavor of potato (Solanum tuberosum L.).

Quality, Health and Nutrition, Scottish Crop Research Institute, Invergowrie, Dundee DD2 5DA, United Kingdom.
Journal of Agricultural and Food Chemistry (Impact Factor: 3.11). 12/2007; 55(23):9627-33. DOI: 10.1021/jf0717900
Source: PubMed

ABSTRACT Vegetable flavor is an important factor in consumer choice but a trait that is difficult to assess quantitatively. The purpose of this study was to assess the levels of the major umami compounds in boiled potato tubers, in cultivars previously assessed for sensory quality. The free levels of the major umami amino acids, glutamate and aspartate, and the 5'-nucleotides, GMP and AMP, were measured in potato samples during the cooking process. Tubers were sampled at several time points during the growing season. The levels of both glutamate and 5'-nucleotides were significantly higher in mature tubers of two Solanum phureja cultivars compared with two Solanum tuberosum cultivars. The equivalent umami concentration was calculated for five cultivars, and there were strong positive correlations with flavor attributes and acceptability scores from a trained evaluation panel, suggesting that umami is an important component of potato flavor.

0 Bookmarks
 · 
209 Views
  • [Show abstract] [Hide abstract]
    ABSTRACT: ABSTRACT Jiangluobo, an indigenous fermented food, is currently available in south China for use as food and food-flavoring materials. The nonvolatile components were studied by high performance liquid chromatography. Their taste impacts were evaluated by taste active values (TAVs) and equivalent umami concentration (EUC) methods. Compared with salted radish, Jiangluobo was high in contents of carbohydrate, crude protein and crude fat. Glucose, xylose and fructose were detected in Jiangluobo and total amounts of sugars were 148.95 mg/g dry weight. The total free amino acids content of Jiangluobo was 22.42 mg/g dry weight and monosodium glutamate (MSG)-like components was high (8.10 mg/g dry weight). The contents of flavor 5′-nucleotides were also high in Jiangluobo (105.47 mg/100 g dry weight). Glucose, xylose, glutamic acid, aspartic acid and disodium 5′-guanosine monophosphate (GMP) were of high TAVs (greater than one), and they had strong taste impacts on the flavor of Jiangluobo. The EUC was 116.81 g MSG/100 g Jiangluobo, which meant that the umami taste of the Jiangluobo was very intense. PRACTICAL APPLICATIONS Jiangluobo is one of the most important traditional fermented foods in south China, and its important quality aspects are nonvolatile components. The nonvolatile taste components are of great significance for further development of its processing into high quality consumer products. The main objectives of this study are to investigate the nonvolatile taste composition and evaluate their taste impacts by taste active values and equivalent umami concentration methods. The information obtained from this study could be used as a guideline for optimizing the process conditions to control the quality of Jiangluobo.
    Journal of Food Quality 01/2010; 33(4):477-489. · 0.76 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: To improve ablation resistance of C/C composites, HfC-based coating and SiC coating were prepared on the surface of C/C composites by chemical vapor deposition. The coating exhibits dense surface and outstanding anti-ablation ability. Compared with uncoated C/C, the linear and mass ablation rates of the coated C/C decreased by 33.3% and 66.7%, respectively, after ablation for 20 s. The residual oxides can prevent oxygen from diffusing inwardly; large amounts of heat can be taken away by the gas generated during ablation, which is also helpful for protection.
    Applied Surface Science 01/2011; 257(10):4760-4763. · 2.54 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: BACKGROUND: The aim of the present study was to investigate the sensory attributes, dry matter and sugar content of five varieties of Jerusalem artichoke tubers and their relation to the appropriateness of the tubers for raw and boiled preparation. RESULTS: Sensory evaluation of raw and boiled Jerusalem artichoke tubers was performed by a trained sensory panel and a semi-trained consumer panel of 49 participants, who also evaluated the appropriateness of the tubers for raw and boiled preparation. The appropriateness of raw Jerusalem artichoke tubers was related to Jerusalem artichoke flavour, green nut flavour, sweetness and colour intensity, whereas the appropriateness of boiled tubers was related to celeriac aroma, sweet aroma, sweetness and colour intensity. In both preparations the variety Dwarf stood out from the others by being the least appropriate tuber. CONCLUSION: A few sensory attributes can be used as predictors of the appropriateness of Jerusalem artichoke tubers for raw and boiled consumption. Knowledge on the quality of raw and boiled Jerusalem artichoke tubers can be used to inform consumers on the right choice of raw material and thereby increase the consumption of the vegetable. Copyright © 2012 Society of Chemical Industry.
    Journal of the Science of Food and Agriculture 08/2012; · 1.88 Impact Factor