Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study.
Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study.
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从中国酱油中选择的气味剂增强咸味感知：气相色谱/嗅觉相关的味觉研究。
DOI：
10.1016/j.foodchem.2020.127664
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发表时间：
2020-07
期刊：
影响因子：
8.8
通讯作者：
Zhao Mouming
中科院分区：
文献类型：
--
作者：
Zhou Ting;Feng Yunzi;Thomas-Danguin Thierry;Zhao Mouming
气味-味道交互作用已成为一种流行的降盐方法。本研究采用气相色谱/嗅觉关联味觉(GC/O-AT)法对酱油中与咸味相关的气味进行筛选，并通过感官评价验证其诱导酱油咸味/鲜味增强的能力。共有30种与味道有关的气味被察觉，包括5种与咸味有关的气味和2种与鲜味有关的气味。其中，3-(甲硫基)丙醛、1-辛烯-3-醇、3-甲硫基-1-丙醇和2，5-二甲基吡嗪能显著提高0.3%氯化钠溶液的盐度(p<；P<0.05)。此外，3-(甲硫基)丙醛、麦芽酚、2，5-二甲基-4-羟基-3(2H)-呋喃酮(HDMF)、二甲基三硫醚、3-甲硫基-1-丙醇和1-辛烯-3-醇也能提高0.3%味精溶液的鲜味。与无盐或强盐溶液(0.8%)相比，添加香料可显著提高弱盐溶液(0.3%)的盐度。这些结果表明，咸味食品是选择咸味增味剂的有效来源，可以用来补偿食物中氯化钠的减少。
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(2H)-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.
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