Inhibitory effect of aroma on the bitterness of branched-chain amino acid solutions
Inhibitory effect of aroma on the bitterness of branched-chain amino acid solutions
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DOI：
10.1248/cpb.55.1581
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发表时间：
2007-11-01
影响因子：
1.7
通讯作者：
Uchida, Takahiro
中科院分区：
文献类型：
--
作者：
Mukai, Junji;Tokuyama, Emi;Uchida, Takahiro
日本市场上的肝功能衰竭患者营养品中含有多种L-亮氨酸、L-异亮氨酸、L-缬氨酸等支链氨基酸(BCAA)，不仅味道苦，而且气味强烈、难闻，适口性差。通过添加含有各种促味剂（蔗糖、柠檬酸等）和增味剂（水果、咖啡香气等）的调味粉，可以显着改善这些营养产品的适口性。调味粉香气的具体效果尚未得到明确评估。在本文中，研究了香气对 BCAA 溶液苦味的抑制作用。与Aminoleban(R)EN相同浓度的BCAA溶液的苦味强度定义为3.5(通过先前描述的味觉方法测量)。通过概率法评估，未添加香气的 BCAA 标准溶液的苦味阈值为 1.87，而含有绿茶、咖啡、苹果、香草或草莓香气的 BCAA 溶液的苦味阈值分别为 2.02、1.98、2.35、2.40 和 2.87。这表明添加香气可以提高人类志愿者的苦味阈值。绿茶和咖啡香气主要引起苦味，而香草香气主要引起甜味。苹果香和草莓香兼具甜味和酸味，其中苹果香酸味较重，草莓香甜度较强。因此，“甜味”香气抑制了支链氨基酸的苦味，同时共存的酸味也参与了苦味抑制。
Nutritional products for patients with liver failure available on the Japanese market contain many branched-chain amino acids (BCAAs) such as L-leucine, L-isoleucine, and L-valine, which not only have a bitter taste but also strong, unpleasant odours, leading to low palatability. The palatability of these nutritional products can be significantly improved by the addition of flavoured powders containing various kinds of tastants (sucrose, citric acid, etc.) and odourants (fruit, coffee aromas, etc.). The specific effects of the aroma of flavoured powders have not yet been clearly evaluated. In the present article, the inhibitory effect of aroma on the bitterness of BCAA solutions was examined. The bitterness intensity of a BCAA solution at the same concentration as Aminoleban((R)) EN was defined as 3.5 (measured by a previously described gustatory sensation method). The bitterness threshold of a BCAA standard solution without added aroma was estimated to be 1.87, while those of BCAA solutions containing green-tea, coffee, apple, vanilla, or strawberry aromas were 2.02, 1.98, 2.35, 2.40 and 2.87, respectively, when evaluated by the probit method. This shows that the addition of an aroma can elevate the bitterness threshold in human volunteers. The green-tea and coffee aromas predominantly evoked bitterness, while the vanilla aroma predominantly evoked sweetness. Apple and strawberry aromas evoked both sweetness and sourness, with the apple aroma having stronger sourness and the strawberry aroma stronger sweetness. Thus, a 'sweet' aroma suppresses the bitterness of BCAA, with coexisting sourness also participating in the bitterness inhibition.