Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat

Dermiki, Maria; Phanphensophon, Natalie; Mottram, Donald S.; Methven, Lisa

doi:10.1016/j.foodchem.2013.03.018

Cited by 166 publications

(126 citation statements)

References 18 publications

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“…The results showed that the native brown rice protein had a higher S o value (1235) compared to eb-RPH (556) and ep-RPH (405). 1 shows that brown rice exhibited several bands with molecular weights of approximately 10,13,18,20,25,31,37, 52, 57 and over 75 kDa. 8 In the present study, the exposed hydrophobic surfaces of the RPHs were reduced as the DH increased.…”

Section: Resultsmentioning

confidence: 99%

A novel multi-biofunctional protein from brown rice hydrolysed by endo/endo-exoproteases

et al. 2016

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Brown rice, which is a less allergenic food grain and contains essential amino acids, was hydrolysed by bromelain and PROTEASE FP51® to improve its functionalities and taste for food applications. The hydrolysate prepared by bromelain (eb-RPH) had high protein solubility, surface hydrophobicity, low molecular weight peptides, hydrophobic amino acids (leucine, valine and glycine) and flavor amino acids (glutamic acid and aspartic acid). The eb-RPH exhibited higher 1,1-diphenyl-2-picrylhydrazyl (DPPH˙) and 2,2'-azino-bis 3-ethylbenzthiazoline-6-sulfonic (ABTS˙(+)) radical-scavenging activities of 76.62% and 52.96%, respectively, and possessed a better foaming capacity (221.76%) and emulsifying capacity (32.34%) than the hydrolysate prepared by PROTEASE FP51® (ep-RPH) did. The eb-RPH gave the desired taste, which is attributed to volatile flavor compounds (benzaldehyde, benzeneacetaldehyde and 2-acetyl-1-pyrroline) and non-volatile flavor compounds, such as monosodium glutamate, 5'-guanosine monophosphate and 5'-inosine monophosphate (0.07, 0.03 and 0.05 mg mL(-1), respectively). Brown rice peptides generated by bromelain were novel bioactive peptides with multifunctional properties.

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Section: Resultsmentioning

confidence: 99%

A novel multi-biofunctional protein from brown rice hydrolysed by endo/endo-exoproteases

et al. 2016

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“…[7] Free amino acids, organic acids, nucleotides, and sodium salt are believed to significantly contribute to the sensory characteristics of soy sauce. [8,9] Zhang et al analysed taste compounds in Chinese solid fermented soy sauce and found that free amino acids, such as Glu, Asp, Arg, Leu, and Ala, were abundant and are recognised as important contributors to taste of the soy sauce. [4] Lioe et al compared three typical forms of Japanese soy sauce (shoyu), koikuchi, tamari, and shiro shoyu, and concluded all of them contain sodium salt, free Glu, and several other free amino acids, especially sweet taste-eliciting amino acids.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of non-volatile taste components in commercial soy sauces

Kong

Zhang

et al. 2018

International Journal of Food Properties

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The dominating non-volatile taste compounds in commercial brewed soy sauces were determined by HPLC and evaluated on the contributions to overall taste. Aspartic acid and glutamic acid accounted for 8.77 to 147.98 mg/mL in ten commercial soy sauces samples. Lactic acid (ranging from 0.83 to 13.19 mg/mL) and pyroglutamic acid (ranging from 0 to 12.80 mg/mL) were the dominant organic acids, contributing to the acidity and ensuring a balance in taste of soy sauces. 5ʹ-Inosine monophosphate was the most abundant nucleotide, followed by 5ʹ-guanosine monophosphate, and they accounted for 0.30 to 3.54 mg/mL in ten soy sauces. According to the determination of non-volatile taste compounds in soy sauce samples, taste activity value (TAV) and equivalent umami concentration (EUC) of different soy sauces were calculated and compared. An exclusive cluster analysis based on TAV was proposed to classify the commercial soy sauces. The EUC value of new class A is much higher than other classes. ARTICLE HISTORY

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“…For the flavor of the mushroom plays an important role in consumer acceptance and sensory attributes, and the mushroom quality is also closely associated with the flavor components, the flavor components in the Portobello, especially the characteristic flavor components, which decided its typical flavor, needs to be further studied. Mushroom flavor components consist of 8‐carbon components, sulfur‐containing components, amino acids, 5′‐nucleotides, and others (Beluhan & Ranogajec, ; Dermiki, Phanphensophon, Mottram, & Methven, ; Tsai et al., ). The typical aroma of fresh mushroom is attributed to some of the 8‐carbon components, such as 1‐octen‐3‐ol.…”

Section: Introductionmentioning

confidence: 99%

Analysis and Evaluation of the Characteristic Taste Components in Portobello Mushroom

Wang

et al. 2018

Journal of Food Science

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Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat

Cited by 166 publications

References 18 publications

A novel multi-biofunctional protein from brown rice hydrolysed by endo/endo-exoproteases

A novel multi-biofunctional protein from brown rice hydrolysed by endo/endo-exoproteases

Evaluation of non-volatile taste components in commercial soy sauces

Analysis and Evaluation of the Characteristic Taste Components in Portobello Mushroom

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