FOOD CHEMISTRY
·
2021
·
IF 7.514
Yiwen Zhu,Xirui Zhou,Yan Ping Chen,Ziyuan Liu,Shui Jiang,Gaole Chen,Yuan Liu
Umami intensity promotes food flavor blending and food choice, while a universal quantification procedure is still lacking. To evaluate perceived umami intensity (PUI) in seven categories of foods, modified two-alternative forced choice (2-AFC) method with monosodium glutamate as reference was applied. Meanwhile, we explored whether equivalent umami concentration (EUC) by chemical analysis and electronic tongue (E-tongue) are applicable in PUI quantification. The results indicated that EUC was appropriate in quantifying PUI of samples from meat, dairy, vegetable and mushroom groups ( r = 1.00, p < 0.05). Moreover, models with a good prediction capacity for PUI and EUC ( R 2 > 0.99) were established in separated food categories by back propagation neural networks, where E-tongue data were set as input. This study explored the effectiveness of the three methods in evaluating the PUIs of various foods, which provides multiple choices for the food industry.
研究领域:
食品科学
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感官评价
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化学分析
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神经网络
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Yaojun Ju,Liting Sun,Xiangdi Zhang,Wanning Li,Lihua Hou
To investigate the umami mechanisms and characteristics of soy sauce flavor peptides, four fractions from natural brewed soy sauce were separated using ultrafiltration and Sephadex G-15 gel filtration chromatography. Sensory and ligand-receptor interaction tests showed that the umami strengths of the fractions were related as follows: U1 > U2, G3 > G2, and G3 > U1. Peptide identification revealed that the < 550-Da peptides might be the major contributors to the umami taste of U1 and G3. The higher umami strength of G3 might be attributable to its higher content of umami peptides. G3′s concentration-relative umami intensity curve was plotted using a two-alternative forced choice test. It was also revealed that less sourness, higher saltiness and cool (4 ℃) and hot (50 ℃) serving conditions were conductive to the umami perception of G3. The results could provide a reference for the application of soy-sauce flavor peptides in food.
研究领域:
食品科学
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化学
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生物化学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 9
·1386
·
IF 4.7
Li-Hao Wang,Wen-Hui Qu,Ya-Nan Xu,Song-Gang Xia,Qian-Qian Xue,Xiao-Ming Jiang,Hong-Ying Liu,Chang-Hu Xue,Yun-Qi Wen
The traditional fermentation process of soy sauce employs a hyperhaline model and has a long fermentation period. A hyperhaline model can improve fermentation speed, but easily leads to the contamination of miscellaneous bacteria and fermentation failure. In this study, after the conventional koji and moromi fermentation, the fermentation broth was pasteurized and diluted, and then inoculated with three selected microorganisms includingCorynebacterium glutamicum,Corynebacterium ammoniagenes, andLactiplantibacillus plantarumfor secondary fermentation. During this ten-day fermentation, the pH, free amino acids, organic acids, nucleotide acids, fatty acids, and volatile compounds were analyzed. The fermentation group inoculated withC. glutamicumaccumulated the high content of amino acid nitrogen of 0.92 g/100 mL and glutamic acid of 509.4 mg/100 mL. TheC. ammoniagenesgroup andL. plantarumgroup were rich in nucleotide and organic acid, respectively. The fermentation group inoculated with three microorganisms exhibited the best sensory attributes, showing the potential to develop a suitable fermentation method. The brewing speed of the proposed process in this study was faster than that of the traditional method, and the umami substances could be significantly accumulated in this low-salt fermented model (7%w/vNaCl). This study provides a reference for the low-salt and rapid fermentation of seasoning.
研究领域:
食品科学
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微生物学
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DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Yeling Xu,Gaole Chen,Zhiyong Cui,Yueming Wang,Wenli Wang,Imre Blank,Yin Zhang,Changhua Xu,Yan Yang,Yuan Liu
This study aimed to identify novel umami peptides in Agaricus bisporus and investigate their umami enhancing effect. We virtually screened 155 potential umami peptides from the ultrasound-assisted A. bisporus hydrolysate according to Q values, iUmami-SCM, Umami_YYDS, and Tastepeptides_DM models, and molecular docking. Five peptides (AGKNTNGSQF, DEAVARGATF, REESDFQSSF, SEETTTGVHH, and WNNDAFQSSTN) were synthesized for sensory evaluation and kinetic analysis. The result showed that the umami thresholds of the five peptides were in the range of 0.21–0.40 mmol/L. Notably, REESDFQSSF, SEETTTGVHH, and WNNDAFQSSTN had low dissociation constant (KD) values and high affinity for the T1R1-VFT receptor. The enhancing effect of the three peptides with MSG or IMP was investigated by sensory evaluation, kinetic analysis, and molecular dynamics simulations. In stable complexes, ARG_277 in T1R1 played a major role in umami peptide binding to T1R1-VFT. These results provide a theoretical basis for future screening of umami peptides and improving the umami taste of food containing mushrooms.
研究领域:
食品科学
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分子生物学
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化学生物学
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感官科学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESS ENGINEERING
·
2022
·Vol. 46
·期 6
·e14072
·
IF 2.889
Jianghong Wu,Min Zhang,Lihui Zhang,Yaping Liu
As one of the five basic tastes, umami has the advantages of making the overall taste of food more harmoniously. Although various umami substances in food have been isolated and identified, in recent years, there are limit studies on the processing technology for improving food umami. Therefore, it is necessary to explore novel efficient umami improvement technologies to meet the urgentment of the food industry. This experiment was designed to study the effect of 0.1% (w/w) sodium bicarbonate (NaHCO 3 ) combined with different power (0, 120, 180, 240, and 300 W) ultrasound treatment on the taste and flavor of chicken broth. Results demonstrated that the chicken broth under the power of 120 W ultrasound treatment combined with 0.1% (w/w) NaHCO 3 was the most umami, and contained the largest amount of IMP. The chicken broth under the treatment of 180 W ultrasound combined with 0.1% (w/w) NaHCO 3 has better flavor and sensory evaluation as the umami improved. In summary, 180 W ultrasound combined with 0.1% (w/w) NaHCO 3 pretreatment is a simple and low-cost processing technology, which is inclined to apply in industry. Practical Applications Compared with the traditional umami improvement method, ultrasound can significantly reduce the cost of food umami-enhancing with the characteristics of high safety, environmental protection, low operating cost, and high instantaneous efficiency. Sodium bicarbonate is an inorganic salt. Moderate intake is beneficial to the body. It can help neutralize stomach acid and supplement sodium for the body. In this study, low-power ultrasound combined with low-concentration of sodium bicarbonate solution was used to cook chicken soup, and the umami taste was improved to a large extent, which provided a novel method for industrial application.
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 CHEMISTRY
·
2022
·
IF 9.231
Jing Liu,Ninglong Zhang,Jiansen Li,Mingyang Li,Guangxian Wang,Wenli Wang,Yuxia Fan,Shui Jiang,Gaole Chen,Yin Zhang,Xia Sun,Yuan Liu
The bioelectronic tongues based on taste receptors have been emerging with human-like taste perception. However, the practical applications of the receptor-based biosensors were restricted by their narrow and low dynamic ranges. Here, a novel immobilization strategy based on [email protected] /Ti 3 C 2 MXene was developed to immobilize the umami ligand binding domain (T1R1-VFT), to fabricate an umami biosensor for umami substances detection. Through the synergic effect of [email protected] and Ti 3 C 2 MXene, the capacity to load T1R1-VFT was effectively increased, and the response signal was also amplified by approximately 3 times. The proposed biosensor showed an ultrawide dynamic range of 10 −11 –10 −3 M, and a high upper limit of detection, which was closer to the human taste threshold and suitable for detecting foods rich in umami substances. Additionally, the biosensor was successfully applied to detect real samples and analyze the synergistic effects of binary umami substances.
研究领域:
生物化学
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生物传感器
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分析化学
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食品科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Baifeng Fu,Minbo Li,Zhihui Chang,Junjie Yi,Shuzhen Cheng,Ming Du
Excessive sodium consumption poses considerable health risks, prompting the exploration of umami peptides as potential alternative for reducing sodium intake. This research investigated umami peptides (PQFAPEED, EEHPVLLTEA and DQAIPNKPEE) using machine learning, determining sensory thresholds to be 0.24, 0.30 and 0.29 mg/mL. Molecular docking studies revealed hydrogen bonds and hydrophobic interactions are vital for their binding to umami receptors T1R1/T1R3, with key residues identified as Val714, Leu852, Gln853 and Glu855. Combination of DQAIPNKPEE with 3 mg/mL sodium chloride (NaCl) closely mimicked the salinity perception of 5 mg/mL NaCl. Additionally, DQAIPNKPEE and PQFAPEED were recognised as salt-enhancing peptides, with Ala283, Glu284, Glu286, Arg294, Arg330 and Arg583 identified as critical amino acid residues of human transmembrane channel-like 4 (TMC4). These peptides substitute chloride ions to activate TMC4, resulting in sensation of saltiness. This study highlights efficacy of machine learning in rapid identification of umami peptides from oysters and taste receptors interactions.
研究领域:
食品科学
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生物信息学
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分子生物学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
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2022
·Vol. 46
·期 10
·e16921
·
IF 2.609
Jianghong Wu,Min Zhang,Liqing Qiu,Yaping Liu
In the condiment industry, people usually use enzymatic hydrolyzate to improve the umami of the product, and there are few reports on the umami intensity of the enzymatic hydrolysate. To explore the differences in taste and flavor of the samples pretreated with different physical fields, the chicken was pretreated by ultrasound (US, 600 W, 30 min), infrared radiation (IR, 90°C, 30 min), and radio frequency (RF, 120 mm, 30 min), respectively, and followed by a two-step enzymatic hydrolysis. Results revealed that the chicken enzymatic hydrolyzate after RF pretreatment (120 mm, 30 min) had the best overall taste and stronger umami. The sample treated with 90°C IR has a richer flavor, while there were no significant changes in taste of the 600 W ultrasound treatment group compared with the “control.” Therefore, RF pretreatment (120 mm, 30 min) is more suitable for industrial to produce low cost and high umami chicken enzymatic hydrolyzates. Practical applications In the condiment food industry, people usually use umami-rich enzymatic hydrolysates to improve the umami taste of products. The 120 mm plate spacing radio frequency pretreatment proposed in this study for 30 min before enzymolysis can significantly improve the taste characteristics of the chicken enzymolysate, significantly enhance its saltness and umami, and make the overall taste more harmonious. It provides a certain theoretical basis for the industrial production of low-cost umami-enhancing enzymatic hydrolysis products.
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 RESEARCH INTERNATIONAL
·
2019
·
IF 3.579
Yali Dang,Li Hao,Tingyi Zhou,Jinxuan Cao,Yangying Sun,Daodong Pan
In order to investigate the synergistic effect between umami peptides and monosodium glutamate (MSG), a new assessment method was established using electronic tongue. After 36 kinds of umami peptides synthesized by peptide solid phase synthesis, their taste characteristics were preliminarily explored by electronic tongue technology, and then the umami intensity was ranked before and after addition of MSG, using a concentration of 0.35% of MSG as control. In addition, the sensory evaluation was utilized to verify the results of the electronic tongue. Finally, the umami intensity and the synergistic effect of umami peptides and MSG were also investigated by the aroma chicken model (ACM). Results showed that peptide Lys-Gly-Ser-Leu-Ala-Asp-Glu-Glu (KE-8) and Arg-Leu (RL) have the strongest umami taste, Asp-Asp-Asp (DDD) and Glu-Ser-Val (ESV) have the strongest synergistic effect with MSG, which could increase the umami intensity. The ESV and Glu-Asp-Asp (EDD) showed the strongest synergistic effect with ACM. The evaluation method could provide the objective data for further investigating for the synergistic theory.
研究领域:
食品科学
·
生物化学
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DOI
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Jie Ma,Yanping Chen,Yiwen Zhu,Charfedinne Ayed,Yuxia Fan,Gaole Chen,Yuan Liu
Disodium succinate (WSA) contributes to umami taste in seafoods and it is abundantly found in scallops. However, the actual application of WSA in foods is limited due to a lack of understanding of its taste characteristics and stability. In this study, two-alternative forced choice method was used to determine the relative umami intensity of WSA compared to monosodium glutamate, as well as the relative umami intensity under different conditions (pH and temperature). WSA concentration–taste intensity curve was established, which fitted well with a logarithmic-linear regression ( R 2 = 0.96). WSA exhibited the strongest umami intensity at 25 °C, 0.1% Na + addition, and pH 7.5. It also had a good thermal stability, which met the needs of high temperature heating during food processing. In conclusion, this research provided useful information on umami characteristics of WSA and the results widen the application of WSA in the food industry.
研究领域:
食品科学
·
感官分析
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Xinrui Feng,Ran Wang,Jingnan Lu,Qingfei Du,Kezhou Cai,Bao Zhang,Baocai xu
Umami peptides are valuable taste substances due to their exceptional taste and beneficial properties. In this study, purification of fermented goose bone broth was performed using continuous chromatography and sensory analysis, and after identification through nano-LC-MS/MS, four umami peptides were screened out by umami activity prediction and molecular docking, which are VGYDAE, GATGRDGAR, GETGEAGER, and GETGEAGERG derived from collagen. Sensory analysis indicated that they were also umami-enhancing, with thresholds ranging from 0.41 to 1.15 mmol/L, among which GER9 was the best. Combining the results of docking and molecular dynamics simulation, it was known that hydrogen bond and electrostatic interactions were vital in driving the umami formation. Moreover, Glu, Ser, and Asp of umami receptor T1R1/T1R3 were the key residues for the binding between four umami peptides and T1R1/T1R3. These findings provide novel insights into the high-value utilization of goose bones and offer profound theoretical guidance for understanding the umami mechanism.
研究领域:
食品科学
·
分子生物学
·
化学工程
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产品关联
DOI
PubMed
高影响因子
Food & Function
·
2022
·Vol. 13
·期 14
·7529-7539
·
IF 6.317
Hongxia Xiu,Yajie Liu,Huihui Yang,Haibin Ren,Bowen Luo,Zhipeng Wang,Hong Shao,Fengzhong Wang,Jingjian Zhang,Yutang Wang
Umami substances can increase the overall taste of food and bring pleasure to people. However, it is still challenging to identify the umami molecules through virtual screening due to the crystal structure of the umami receptor being undefined. Herein, based on the hypothesis that the molecules with bitter and sweet taste characteristics may be umami molecules, this study proposed an in silico method to identify novel umami-tasting molecules in batch from SWEET-DB and BitterDB databases via the QSAR models, PCA, molecular docking and electronic tongue analysis. In total, 169 potential umami molecules were identified through QSAR modeling, PCA, and molecular docking. Of the 169 molecules, 18 were randomly selected, and all were identified as umami molecules via electronic tongue analysis. Among the 18 chosen molecules, 10 molecules could be traced back to their concentration range in food, and finally, 8 molecules were predicted to be nontoxic. This work provides a simple and efficient strategy to identify novel umami molecules, holding an excellent promise for demonstrating the crystal structure of umami receptors and taste-sensing mechanisms. Furthermore, this study opens the possibility for the practical application of new umami molecules in food.
研究领域:
食品科学
·
计算生物学
·
生物信息学
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）