Influence of extracted 5-nucleotides on aroma compounds and flavour acceptability of real beef soup

El-Aleem, Fatma Shafik Abd; Taher, Mohamed S.; Lotfy, Shereen N.; El-Massry, Khaled F.; Fadel, Hoda H. M.

doi:10.1080/10942912.2017.1286506

Cited by 11 publications

(7 citation statements)

References 48 publications

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“…The analysis results of the electronic tongue are shown in Figure 5. The addition of 5 -GMP (Figure 5A) improved the taste value of the stewed sheep tail fat, which was consistent with the results reported that nucleotides function as taste enhancers [36]. Zhan et al analyzed the non-volatile flavor compounds through a sensory evaluation and a PLS-DA.…”

Section: Additional Experimentssupporting

confidence: 83%

The Effect of Prickly Ash (Zanthoxylum bungeanum Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis

Huang

Hao

et al. 2021

Foods

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This work aims to explore the contribution of prickly ash (Zanthoxylum bungeanum Maxim) on the taste perception of stewed sheep tail fat. Liquid chromatography-tandem quadrupole time of flight mass spectrometry (LC-QTOF-MS) was applied to analyze the taste-related compounds. A total of 99 compounds in different sheep tail fat samples were identified. The semi-quantitative results showed that there were differences between the samples. The partial least squares discriminant analysis (PLS-DA) model without overfitting was used to investigate the effect of prickly ash. Eleven marker compounds were predicted with a variable importance for projection > 1, fold change > 2 and p < 0.05. An additional experiment showed that guanosine 5′-monophosphate, malic acid, inosine and adenosine 5′-monophosphate could improve the umami and saltiness taste of stewed sheep tail fat.

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Section: Additional Experimentssupporting

confidence: 83%

The Effect of Prickly Ash (Zanthoxylum bungeanum Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis

Huang

Hao

et al. 2021

Foods

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“…More notably, bis(2-methyl-3-furyl) disulfide (beef fat, meaty, fatty) were only found in the BB extract. This latter compound, with an extremely low odour threshold value of 2.4 × 10 −5 μg kg −1 in water [ 44 ], is a dimer of 2-methyl-3-furanthiol [ 45 ] and was also found in several other studies [ 7 , 46 , 47 ]. These results corroborated the findings of Gasser and Grosch [ 11 ] that bis(2-methyl-3-furyl) disulfide and the Strecker aldehydes were more predominant in the aroma of boiled beef.…”

Section: Resultsmentioning

confidence: 80%

Comparison of Odorants in Beef and Chicken Broth—Focus on Thiazoles and Thiazolines

et al. 2022

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The shift in consumer landscape towards vegan, vegetarian and flexitarian diets has created an unprecedented challenge in creating meat aroma from plant-based alternatives. The search for potential vegan solutions has thus led to a renewed interest in authentic meat flavour profiles. To gain a better understanding of the qualitative odour differences between boiled beef and boiled chicken, aroma extracts were isolated using Likens-Nickerson simultaneous distillation-extraction (SDE), selected expressly because the in-situ heating of the sample facilitates the capture of aroma intermediates during the cooking process, thereby mimicking the cooking of meat in stocks and stews. The extracts were then analysed by Gas Chromatography-Mass Spectrometry (GC-MS) and GC-Olfactometry (GC-O). Most of the volatiles identified in this study were sulfur-containing compounds, such as sulfides, thiols, mercaptoaldehydes and mercaptoketones, which are derived from the Maillard reaction. Meanwhile, lipid oxidation results in the formation of unsaturated aldehydes, such as alkenals and alkadienals. Families of thiazoles and 3-thiazolines were found in the extracts. Two novel 3-thiazolines (5-ethyl-2,4-dimethyl-3-thiazoline and 2-ethyl-4,5-dimethyl-3-thiazoline) which may also contribute to the meaty aroma were identified in this work and synthesised from their respective aldehyde and mercaptoketone precursors.

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“…According to Zhang et al [82], L-glutamic acid and its sodium salt could be considered umami agents since they show umami taste while 5 -ribonucleotides do not produce umami taste directly, thus being considered umami enhancers. Abd El-Aleem et al [83] extracted 5 -nucleotides (5 -IMP, 5 -GMP and 5 -XMP) from Agaricus bisporus, with 5 -IMP being the most abundant, but the extract showed a better enhancing effect in beef soup than the pure 5 -IMP, which was attributed to the synergistic effect between nucleotides. Li et al [84] reported that 5 -AMP and 5 -GMP were the flavor nucleotides more abundant in Lentinula edodes.…”

Section: Salt Replacermentioning

confidence: 99%

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

Rangel‐Vargas

Rodríguez

Domínguez

et al. 2021

Foods

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Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their valuable nutritional contents in protein, dietary fiber and bioactive compounds make them ideal candidates for use in foods in efforts to improve their nutritional profiles. This trend is in line with the consumer’s growing demand for more plant-based foods. The present review paper explores different studies focused on the use of common edible mushrooms as an ingredient and additive replacer by using them in fresh, dried, or even extract forms, as meat, fat, flour, salt, phosphates, and antioxidant replacers. The replacement of meat, fat, flour, and salt by mushrooms from commercial species has been successful despite sensorial and textural parameters can be affected. Moderate concentrations of mushrooms, especially in powder form, should be considered, particularly in non-familiarized consumers. In the case of antioxidant and antimicrobial properties, results are variable, and more studies are necessary to determine the chemical aspects involved.

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Influence of extracted 5-nucleotides on aroma compounds and flavour acceptability of real beef soup

Cited by 11 publications

References 48 publications

The Effect of Prickly Ash (Zanthoxylum bungeanum Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis

The Effect of Prickly Ash (Zanthoxylum bungeanum Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis

Comparison of Odorants in Beef and Chicken Broth—Focus on Thiazoles and Thiazolines

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

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