JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2023
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IF 6.1
Yan Ping Chen,Mengni Wang,Xiaolei Fang,A Liya,Haihua Zhang,Imre Blank,Hanyue Zhu,Yuan Liu
Jinhua dry-cured ham (JDH) is a traditional fermented Chinese meat product. We studied the dynamic sensory and emotional profiles of JDHs obtained by five preparation methods and the corresponding release of sodium ions (Na+), potassium ions (K+), and volatile organic compounds (VOCs) during oral processing. The VOCs with salty taste enhancement abilities were screened based on the correlations of VOCs with salty flavor and concentration of Na and K ions with salty flavor. A trained sensory panel evaluated the saltiness enhancements of selected VOCs by using static and dynamic sensory methods. The results revealed that Na+, K+, and selected VOCs were mainly released during 0–10 s of the chewing process. The release of Na+ and K+ in JDH residue samples exhibited consistently decreasing trends, while in saliva, their concentrations increased. The VOCs showing a high correlation with Na+ and K+ and salty flavor have saltiness enhancement abilities in both NaCl solutions and NaCl + MSG mixtures. Odor-induced saltiness was pronounced at low salt concentrations (0.2% NaCl). The investigation demonstrated 16 VOCs exhibiting saltiness enhancement abilities, including 4 pyrazines, 5 acids, 4 sulfur-containing compounds, and 3 other compounds. The sensory evaluation suggested pyrazines and sulfur-containing compounds as good saltiness enhancers. 2-Furfuryl mercaptan significantly enhanced the salty sensation in the NaCl + MSG solutions when compared with MSG alone (p < 0.05). This research provides evidence that certain odorants identified in JDHs exhibit salty-enhancing properties, indicating their potential for salt reduction at the industrial level.
研究领域:
食品科学
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感官科学
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生物化学
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DOI
PubMed
高影响因子
Foods
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2022
·Vol. 11
·期 15
·2260
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IF 5.561
Ya Gao,Wenqian Wang,Huiying Zhang,Haitao Chen,Shuqi Wang,Baoguo Sun
Douchi is a traditional fermented soya bean product that is popular for its smelled saltiness and unique flavor. In order to look for the relationship between smelled saltiness of volatiles and their saltiness-enhancing properties, gas chromatography-olfactometry/associated taste was used to select odorants associated with saltiness in Yongchuan Douchi. The enhancement effects of saltiness intensity by selected odorants were further verified by sensory evaluation analyses of 2-alternative forced-choice and odor-induced saltiness enhancement in a follow-up study. A total of 14 odorant compounds were selected for their odor-associated saltiness perception. The compounds of 2-ethyl-3,5-dimethyl pyrazine, 2,5-dimethyl pyrazine, dimethyl trisulfide, 3-(methylthio) propanol and 3-(methylthio) propanal could significantly enhance saltiness perception in salt solution. Among them, 2-ethyl-3,5-dimethyl pyrazine was reported for the first time to be able to improve the salty taste. The study suggested that salty food is an ideal material for selecting saltiness-enhancing odorants, which could provide more direct theoretical support for salt reduction in the food industry.Keywords:odor-induced taste enhancement;Douchi;odorant;gas chromatography-olfactometry/associated taste;saltiness perception
研究领域:
食品科学
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感官科学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2025
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IF 8.5
Wanbing Li,Xiaoyu Jiang,Bolong Fang,Haoze Li,Chao Chang,Jine Wu
The aim of this study was to develop and evaluate hollow sodium chloride microspheres with enhanced salinity perception as a strategy to reduce overall salt intake in foods. This experimental systematically evaluated the water content, hygroscopicity, particle size distribution, conductivity, scanning electron microscopy (SEM), energy dispersive spectroscopy (EDS), and electron tongue of hollow salt microspheres prepared from hydroxypropyl-β-cyclodextrin (HP-β-CD), soluble soybean polysaccharide (SSPS), maltodextrin (MD), gum arabic (GA), and β-glucan (β-glucan). The results showed that there were significant differences in the characteristics of hollow sodium chloride microspheres prepared by different carriers. The salt microspheres prepared with HP-β-CD as the carrier exhibited low water content (1.89 %), anti-hygroscopicity (1.67 g/100 g), and fast solubility. The conductivity test results showed that the release rate of sodium ions in the salt microspheres prepared with HP-β-CD was nearly six times higher than that of ordinary sodium chloride, which could rapidly evoke the perception of saltiness. EDS analysis further confirmed that the salt microspheres prepared with HP-β-CD carrier had a higher sodium chloride content on the surface (26.25 %), thus contributing to enhancing salty taste perception. In addition, the salt microspheres prepared with soybean-soluble polysaccharide as the carrier showed a perfectly spherical hollow structure, and the caking property was lower than that of the other salt microspheres. The results of the electronic tongue analysis showed that the salt microsphere solution prepared using soybean-soluble polysaccharide had a stronger salty taste perception ability. In summary, the hollow salt microspheres prepared using HP-β-CD and SSPS showed outstanding advantages in salt taste perception properties. In the later stage, the compound ratio between the carriers will be studied, which provides a new technical reference for the salt reduction strategy of the food industry.
研究领域:
食品科学
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材料科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2023
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IF 8.8
Baifeng Fu,Xianbing Xu,Xin Zhang,Shuzhen Cheng,Hesham R. El-Seedi,Ming Du
Oysters, which are flavourful edible marine products, have been utilised to produce Maillard reaction products (MRPs), which contribute to saltiness enhancement. Here, the molecular weight distribution, free amino acids , and taste characteristics of MRPs were analysed, while ultraviolet light was used to observe the Maillard reaction. Both thermal degradation and cross-linking reactions occur during the Maillard reaction. When the Maillard reaction time was 90 min, the saltiness, umami , and richness of the MRPs peaked, however bitterness reached its lowest value. Moreover, at an MRP concentration of 1.5 mg/mL, salts were reduced by 35.71% in a 3 mg/mL sodium chloride solution without reducing saltiness, based on sensory evaluation. Glycation sites of the MRPs, which are crucial for saltiness enhancement and derived from a variety of protein sources, were determined using nano-HPLC-MS/MS analysis. Our study establishes the foundation for preparing salt-enhancing peptides, accelerating the popularisation of oyster-derived flavouring agents.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
International Journal of Gastronomy and Food Science
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2024
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IF 3.2
Chaonan Sun,Wenhui Zhu,Ying Bu,Yue Ning,Jianrong Li,Xuepeng Li
In this work, the ultrasound-assisted enzymatic (UAE) conditions for salty compounds from Manila clam were optimized using a combination of fractional factorial design (FFD) and Box-Behnken design (BBD). The optimum protein extraction rate (40.13 ± 0.37), DH (25.92 ± 0.78), and salty score (4.01 ± 0.02) of salty extract were achieved with a solid-liquid ratio of 1:4 (w/w), hydrolysis temperature of 49 °C, and ultrasound time of 10 min. Sensory results showed that the UAE hydrolysates exhibited pronounced saltiness (6.25 ± 0.03) and umami (6.62 ± 0.03), with an impressively low detection threshold for salty taste at 69 mmol/L. The electronic tongue analysis revealed that the UAE hydrolysate had a distinct saltiness (3.73 ± 0.05), umami (8.96 ± 0.02) and richness (0.83 ± 0.00). The molecular weights of the peptides in the UAE solution were 84.497 Da, 211.710 Da, 380.530 Da, 568.644 Da and 830.696 Da, respectively. It was rich in alcohols, ketones and furans, and total of 79 volatile compounds (VOCs) were identified. After ultrasonic pretreatment, the content of organic acids was significantly increased, the content of succinic acid was 8.5 ± 0.24, and the content of malic acid was 4.68 ± 0.07. In conclusion, ultrasound-assisted enzymatic is an effective treatment for the extraction of salty compounds.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
Food and Bioprocess Technology
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2025
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IF 5.8
Yi Hongbo,Li Jun,Wang Peng,Wang Shengnan,Guo Xiaofei,Zhu Danshi,Liu He,Zhang Na
A high-salt diet is detrimental to human health, and applying γ -glutamyl peptides, known for their significant taste-enhancing properties, can offer a promising strategy for reducing salt intake while preserving saltiness. This study employed glutaminase-mediated transpeptidation of soy protein isolate hydrolysate to produce γ -glutamyl peptides, followed by identifying peptide sequences through LC–MS/MS analysis. γ -Glu-Gly-Pro-Phe and γ -Glu-Ala-Phe-Phe were selected for solid-phase synthesis and evaluated for their taste-enhancing effects. The results showed that both peptides could enhance saltiness, umami, and kokumi, with taste enhancement thresholds of 0.76 ± 0.22 and 0.58 ± 0.21 mmol L –1 , 0.43 ± 0.18 and 0.40 ± 0.21 mmol L –1 , and 0.25 ± 0.18 and 0.20 ± 0.21 mmol L –1 . Molecular docking and molecular dynamics simulation confirmed their stable binding with the calcium-sensing receptor (CaSR). Overall, γ -glutamyl peptides derived from soybean protein isolate exhibit taste-enhancing properties, making them potentially effective taste enhancers. Graphical
研究领域:
食品科学
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生物化学
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DOI
高影响因子
FOOD HYDROCOLLOIDS
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2023
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IF 10.7
Kailin Ye,Xiaomei Shen,Pei Chen,Shiyi Tian,Yumei Qin,Junru Qi,Jinmei Wang,Xiaoquan Yang
The reduction of sodium intake without affecting saltiness perception is still a huge challenge. The acid method (pH 2.0, 85 °C, 90min) and subcritical water treatment (SW, pH 6.3–2.0, 120 °C, 30min) were used to prepare saltiness-enhanced polysaccharides from soy hull. Structural and physicochemical properties of soy hull polysaccharides (SHP) and their relationship to the salivary diffusion and mucosal retention of Na + were analyzed. Compared to acid-extracted SHP (ASHP), SW-extracted SHP (SW6.3, SW5.0, and SW4.0) exhibited a higher saltiness-enhanced effect, accompanied by an accelerated diffusion of Na + in the saliva and enhanced adhesive retention of Na + on the porcine tongue. These phenomena may be attributed to different fractions extracted by two methods. ASHP mainly consists of pectic polysaccharides with a higher galacturonic acid content, while RG-I enriched pectic and hemicellulosic polysaccharides were speculated for SW6.3, SW5.0 and SW4.0, which exhibited highly branched conformation with higher M w and lower charge. The SHP-induced disruption of the salivary mucin network probably accelerates the Na + permeation and the adhesion of Na + on the porcine tongue. SW3.0 and SW2.0 showed lower apparent viscosity and M w due to excessive degradation of the backbone and side chain, weakening the diffusion and adhesion of Na + , and salt taste. These results would be useful to reveal the regulatory mechanism of polysaccharides on saltiness perception, which provided a technology to prepare a saltiness-enhanced ingredient from a by-product of soybean processing for low-sodium foods.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
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2025
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IF 12.4
Xinshuo Wang,Shuqin Xia,Khizar Hayat,Heping Cui,Jingyang Yu,Shahzad Hussain
With the increased public awareness of health risks, the development of low-fat and low-salt salad dressings has garnered widespread attention. A switchable delivery carrier for sodium salt, based on water-in-oil high internal phase emulsions (W/O HIPEs) and regulated by octenyl succinic anhydride (OSA) starch, was created. The saltiness perception, physical stability, interfacial property and water-oil distribution of W/O HIPEs were analyzed. Incorporating 2 mg/mL OSA starch in the internal aqueous phase was a key regulatory point to achieve switchable delivery of sodium salt in W/O HIPEs. It was related with the synergistic effect between OSA starch and polyglycerol polyricinoleate (PGPR). The formation of a stronger viscous response interfacial layer, coupled with the reduction of free water mobility, reduced their instability index (0.045). In contrast, the competitive effect between OSA starch (4, 6 mg/mL) and PGPR promoted the formation of the fragile water-in-oil interfacial layers, enhanced the oil mobility and the movement of the droplets, thereby accelerating the droplets aggregation (6.580 μm) and increasing the instability index (0.301). The targeted oral instability of W/O HIPEs mediated by α-amylase contributed to the release of sodium salt and enhanced saltiness perception ( I max ≥5.12). Overall, these findings would be beneficial in developing new low-fat and low-salt alternatives to salad dressings.
研究领域:
食品科学
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界面化学
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感官科学
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产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2024
·
IF 5.7
Chenmei Bai,Ling Wang,Bin Li,David Julian McClements,Shilin Liu,Yan Li
Reducing salt intake without affecting the saltiness perception remains a great challenge for the food industry. Herein, the demulsification of water droplets and air bubbles was controlled to modulate the release of sodium from oleogel-stabilized water-in-oil emulsions (OGEs) stabilized by monoglyceride crystals. The effect of monoglycerides with carbon chain length (glycerol monolaurate-GML, glyceryl monostearate-GMS, and glycerol monopalmitate-GMP) and homogenization methods (hand-shaking or high-speed blender) on sodium release and saltiness was investigated by in vitro and in vivo oral processing tests. Milky-white stable emulsions were formed with both water droplets and air bubbles dispersing in the oil phase, regardless of the selected homogenization methods. Air bubbles were more unstable than water droplets during oral digestion. GML OGEs with more and larger air bubbles and the lowest hardness exhibited the highest sodium release rate and the strongest saltiness, independent of homogenization methods. The balance between air bubbles and water droplets in the GMS and GMP OGEs caused slower sodium release and lower saltiness. Overall, the presence of air bubbles in NaCl-loaded W/O oleogel-based emulsions was shown to have important implications for tailoring their sodium release and saltiness.
研究领域:
食品科学
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化学工程
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营养学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
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2025
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IF 5.9
Hongbo Yi,Jun Li,Peng Wang,Shengnan Wang,Xiaofei Guo,Danshi Zhu,He Liu,Na Zhang
This work enhances the overall flavor of soy protein isolate hydrolysates through the Maillard reaction. Maillard reaction dynamics were monitored using ultraviolet spectroscopy, analysis of free amino acids, and GC-IMS. The reaction products significantly enhanced saltiness and identified two peptides, DDFF and DFGKF, that showed significant saltiness-enhancing properties, with enhancement thresholds of 0.23 and 0.37 mmol/L, respectively, as determined by sensory evaluation and the electronic tongue. Molecular docking revealed that key amino acids in the calcium-sensing receptor (CaSR), including Ser302, Ser303, Thr411, and Arg66, were responsible for interacting with the peptides. Molecular dynamics simulations confirmed the stability of these interactions. These findings provide theoretical support for the extraction and application of salinity-enhancing peptides.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
FOOD CHEMISTRY
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2020
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IF 6.306
Ting Zhou,Yunzi Feng,Thierry Thomas-Danguin,Mouming Zhao
Odor-taste interaction has become a popular salt reduction method. In this study, the odorants associated with saltiness in soy sauce were selected by gas chromatography/olfactometry-associated taste (GC/O-AT), and their ability to induce saltiness/umami enhancement was verified by sensory evaluation. A total of 30 taste-associated odorants were perceived, including 5 saltiness-associated and 2 umami-associated odorants. Among them, 3-(methylthio)propanal, 1-octen-3-ol, 3-(methylthio)-1-propanol, and 2,5-dimethylpyrazine could significantly enhance saltiness of 0.3% NaCl solution ( p < 0.05). Furthermore, 3-(methylthio)propanal, maltol, 2,5-dimethyl-4-hydroxy-3(2 H )-furanone (HDMF), dimethyl trisulfide, 3-(methylthio)-1-propanol and 1-octen-3-ol could also enhance the umami taste in 0.3% monosodium glutamate solution. Compared with zero or strong-salt-content (0.8%) solution, the saltiness of weak-salt-content (0.3%) was enhanced significantly by adding the odorant. These results suggest that salty food is an efficient source for selecting saltiness-enhancing odorants, which could be used to compensate NaCl reduction in food.
研究领域:
食品科学
·
感官科学
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Jing Liao,Xingyue Zhao,Yuhang Zhou,Jiamin Zhang
The reduction of salt usage in meat products is of significant interest to the meat processing industry. In this context, chitin nanofibers (ChNFs) have emerged as a potential candidate for reducing salt usage in meat products. In this study, deacetylated chitin nanofibers (D-ChNFs) with varying degrees of deacetylation (DDs) were prepared by subjecting native chitin to a partial deacetylation process, followed by a wet ball-milling treatment. The fabricated D-ChNFs were characterized and used as saltiness enhancers for pork fillets. The enhanced saltiness mechanism was elucidated by exploring the interaction between ChNFs and Cl − . The results have shown that when DD is increased from 5.9 % to 28.6 %, D-ChNFs with a more dispersed nanostructure can be obtained, with a diameter range of 10–30 nm and a length of several microns. Furthermore, the pork fillets cured with D-ChNFs exhibited higher saltiness values compared to the control groups, and the optimal perceived saltiness was obtained when the ChNF-12 (DD = 28.6 %) was added. Quantum chemical calculation results demonstrated that the interaction intensity between Cl − and the functional groups on the D-ChNFs is in the order of -NH 3 + /−OH > -NH 3 + >-NHCOCH 3 . D-ChNFs can bind Cl − to their surface through electrostatic attraction as the dominant force, and scale up the proportion of Na + on the meat surface that can bind to taste receptor cells, thus enhancing the meat saltiness. The findings of this study provide a theoretical basis for the development of novel salt reduction methods in meat industry.
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DOI
高影响因子
危险品化学品经营许可证（带存储）