Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups
Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups
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DOI：
10.1016/j.foodchem.2015.09.036
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发表时间：
2016-04-01
期刊：
影响因子：
8.8
通讯作者：
Wakabayashi, Hidehiko
中科院分区：
文献类型：
--
作者：
Nishimura, Toshihide;Goto, Shingo;Wakabayashi, Hidehiko
我们研究的影响，味觉化合物的鼻后香气感觉使用模型鸡汤。从其中省略谷氨酸（Glu）、肌苷5 '-单磷酸盐（IMP）或磷酸盐的重构风味溶液的香气强度显著低于（p < 0.05）模型汤的香气强度。添加Glu和IMP的0.4%NaCl溶液的香气强度显著高于仅添加ACM的0.4%NaCl溶液的香气强度（p < 0.05）。定量分析表明，在仅含ACM的芳香液中加入味精（MSG），随着味精浓度从0%增加到0.3%，鼻后香气的强度增加了2.5倍。当味精浓度为0.05%、0.075%或0.1%时，使用添加味精和IMP的鲜味溶液的感觉强度显著高于仅添加味精的鲜味溶液。但当味精浓度超过0.3%时，酶活性趋于稳定。(C)2015爱思唯尔有限公司版权所有。
We examined the influence of taste compounds on retronasal aroma sensation using a model chicken soup. The aroma intensity of a reconstituted flavour solution from which glutamic acid (Glu), inosine 5'-monophosphate (IMP), or phosphate was omitted was significantly lower (p < 0.05) than that of the model soup. The aroma intensity of 0.4% NaCl solution containing the aroma chicken model (ACM) with added Glu and IMP was significantly higher (p < 0.05) than that of 0.4% NaCl solution containing only ACM. The quantitative analyses showed that adding monosodium glutamate (MSG) to aqueous aroma solution containing only ACM enhanced the intensity of retronasal aroma sensation by 2.5-folds with increasing MSG concentration from 0% to 0.3%. Sensation intensity using an umami solution with added MSG and IMP was significantly higher than that with only MSG when the MSG concentration was 0.05%, 0.075%, or 0.1%. However, it plateaued when MSG concentration was beyond 0.3%. (C) 2015 Elsevier Ltd. All rights reserved.