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Investigation on the sensory properties of some taste enhancing food additives
Abstract
The authors studied the sensory properties of L-glutamic acid, monosodium glutamate (MSG) and disodium inosine-5′-monophosphate (IMP). The threshold concentrations of all the 3 compounds were determined by a dilution method; the relationships between concentration and taste quality by the method of taste description; the relationships between concentration and taste intensity by the Stevens method of “magnitude estimation”. The effect of MSG on the 4 basic tastes (sweet, salty, sour and bitter) was also studied.
... All types of food additives are mainly targeted to enhance food properties; it added to food in two parallel directions. Firstly, they added to enhance food sensoria like color, flavor, taste, aroma, and texture [48][49][50]. Secondly, they added to serve in extended the shelf life of food material through its ability to reduce the microorganisms' growth. ...
Natural antioxidants play a principal role in our life, as in body health, nutrition, food products, and recently in food preservation, it is one of the most effective materials. These components have a potential function for biochemical activities for either the plants, animals, or human tissues. Human foods and animal feeds often suffering of mycotoxins contamination. This action gives rise to oxidative stress in the biological systems. Several articles have been focusing on antioxidant roles avoiding food harmful like pathogens, toxigenic fungi, and mycotoxins. Recently, the investigations pointed out that minor components and phenolic antioxidants were capable of occurring a reduction in mycotoxin contamination. These components were obtained mainly from non-traditional oils in most cases. These oils have distinguished by better antioxidant potency. Antioxidants have the functionality to stop deleterious impacts of free radicals' presence that released in tissues and serum in food processing, antioxidant efficiency to suppress mycotoxin-hazard depends on its structure and its chemical activity In this regard, it could achieve preservation properties and shelf-life extension for the final product. In this review, the role of antioxidants will be discussed in two visions, firstly, the biochemical significance and its role in the body fluids and its protective function. Secondly, this review will cover the antioxidant capacity toward food manufacturing, and the preservation potency, particularly in oil application.
The objective of the present thesis was to obtain a more fundamental understanding of the development and importance of the flavour precursors, peptides and ribonucleotides on flavour development in pork. This will contribute to a better understanding of the influence of specific enzyme activities and production parameters on essential meat quality attributes.
The developed approach proved to be an appropriate tool to follow post-mortem changes in the peptide profile of pork during aging and hereby make it possible to identify specific peptides with potential importance for meat quality development and final meat quality. Changes in peptide patterns during aging of pork proceeded through continuous increase and decrease of the individual peptide fractions, which refer to gradual degradation of individual proteins/peptides throughout aging. Moreover, a decreased rate in the development in the peptide pattern was induced by glycogen-reducing finishing feeding and in animals with low slaughter weight. Pan-fried pork chops showed some tendency to more pronounced bitter notes and reduced juiciness, whereas whole roasts showed a positive relationship between meaty notes and a peptidic peak containing sequenced peptides. The effect of troponin T-derived sourness-suppressing peptide was confirmed on sour odour suppression in pork at 4 days of aging.
Finally, the obtained results clearly demonstrate that aging and cooking were important for the development of essential meat flavour precursors. In contrast, the difference in meat quality (pH) within the limits studied here had only negligible effect on the development of the investigated flavour precursors. The flavour enhancer inosine monophosphate was found to contribute to the sensory attributes brothy and meaty, whereas in pork its degradation product hypoxanthine was related to the sensory attribute bitter. Finally, the change in sensory attributes from brothy/meaty to bitter taking place during the storage of pork was found to coincide with the continuous degradation of inosine monophosphate to hypoxanthine.
The general psychophysical law is that equal stimulus ratios produce equal subjective ratios. A first-order approximation is a power function whose exponent varies from 0.3 (loudness) to 2.0 (visual flash rate). This holds for Class I (prothetic) or quantitative continua, distinguishable by 4 criteria: "the j.n.d. increases in subjective size as psychological magnitude increases, category rating-scales are concave downwards when plotted against psychological magnitude, comparative judgments exhibit a time-order error… , and equisection experiments exhibit hystersis" (a lagging behind of apparent sense differences). Class II (metathetic) or qualitative continua are lacking in these 4 criteria. Psychological scales based on direct ratio methods are better than Fechnerian methods, e.g., method of paired comparisons. 75 references. (PsycINFO Database Record (c) 2012 APA, all rights reserved)
A simple technique for measurement of olfactory thresholds of odorous materials is described. Sensitivity and reproducibility of the method was good, but many precautions must be taken to insure reliability of results. Olfactory thresholds for a number of pure compounds, several of which were identified in potatoes, are presented. In general, sulphur compounds and short-chain unsaturated aldehydes gave the lowest and highest thresholds, respectively. The thresholds of a homologous series of saturated aliphatic aldehydes decreased progressively with increase in chain length from C5 to C10. Similar results were obtained with a series of unsaturated aldehydes. Thresholds of some of the more potent compounds were less than 0.1 of a part per 109 parts of water.
The tastes of individual amino acids were characterized as being sweet, salty, sour, bitter, or MSG-like. The contribution of amino acids to the taste of various foodstuffs is discussed. The tastes of various peptides were characterized as being sour, bitter, or practically tasteless. Peptides from sake, soy sauce, and partial hydrolyzates of soybean protein were isolated and their tastes, as well as other properties, described.
Food Taste Chemistry
- Yamaguchi
The Chemistry and Physiology of Flavors
- A. Kuninaka