Recent insights in flavor-enhancers: Definition, mechanism of action, taste-enhancing ingredients, analytical techniques and the potential of utilization

Vasilaki, Athanasia; Panagiotopoulou, E.; Koupantsis, Thomas; Katsanidis, Eugenios; Mourtzinos, Ioannis

doi:10.1080/10408398.2021.1939264

Cited by 29 publications

(14 citation statements)

References 112 publications

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“…Another Allium vegetable, Allium hookeri, significantly increased its sourness, sweetness and umami taste after hot air-dry [40]. The overall preference of the freeze-dried Chinese onion stalk fortified ugali is thus highly likely due to the presence of sweetness and umami components in this vegetable, not serving to change the taste, but as a taste/flavor enhancer for the plain ugali [41][42][43].…”

Section: Discussionmentioning

confidence: 99%

Acceptability of Vegetable Fortified Ugali in Sub-Saharan Africa

et al. 2021

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Corn flour-based porridge like dough, ugali, is the staple food of low-income population in sub-Saharan Africa. Lack of vitamin A, carotenoids, and dietary fibers brings about serious health issues to this population. In this study, vegetables including bok choy, broccoli, cabbage, carrot, Chinese onion stalk (C_onion), mushroom, are added during the cooking of ugali, as nutritional supplements. The freeze-dried powder of each vegetable was used for its long storage, stable nutrients, and similar particle size. Sub-Saharan African assessors were trained and sensory evaluated the six different vegetable fortified ugali with the plain, unfortified as the control on five attributes. The plain ugali was indistinguishable with the C_onion stalk fortified in color, with the carrot and C_onion stalk fortified in odor, with all vegetables (except broccoli and mushroom) fortified ugali in taste, with carrot and C_onion stalk fortified in granularity, and with cabbage, carrot, C_onion stalk fortified in viscosity. Preference ranking analysis showed that the C_onion stalk fortified ugali is even more favorably preferred than the plain, unfortified ugali, probably due to the umami components in C_onion that serve as the taste enhancer. This study indicates that Chinese onion stalk is a potential vegetable supplement to population in the sub-Saharan Africa.

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Section: Discussionmentioning

confidence: 99%

Acceptability of Vegetable Fortified Ugali in Sub-Saharan Africa

et al. 2021

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“…Kokumi refers to a complex sensation which could also be recognized as mouthfulness, long-lasting feeling, and thickness . This kind of gustatory sense is different from umami taste but has good compatibility with umami taste . GMP solutions (pH 7.0) at concentrations of 0, 1, 2, 3, 4, and 5 mM were standard solutions (for kokumi taste), and their taste intensities were set as the scale of 0, 1, 2, 3, 4, and 5 points.…”

Section: Materials and Methodsmentioning

confidence: 99%

Preparation, Sensory Characterization, and Umami-Enhancing Mechanism of Novel Peptide Glycoconjugates

Zhang

Zhao

et al. 2022

J. Agric. Food Chem.

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Previous studies supposed that Amadori rearrangement products (ARPs) of peptides might have better umamienhancing abilities. To confirm this, five ARPs (EP-ARP, AH-ARP, EE-ARP, β-AH-ARP, RFPHADF-ARP) were synthesized using a food-grade preparation method, and their chemical structures were clearly demonstrated by mass spectrometry and 1D/2D NMR. Sensory experiments showed that ARPs had better umami-enhancing abilities than the corresponding peptides in this research, though their enhancing performance varied. ARPs showed a synergistic effect with multiple umami substances (MSG and GMP), while their corresponding peptides did not. RFPHADF-ARP had good umami-enhancing capacity, despite that RFPHADF was a bitter peptide without any umami/umami-enhancing property. RFPHADF-ARP could bind to the T1R3, which is beneficial to the stability of the active conformation of the umami receptor. The introduction of glucose via the Maillard reaction increased the binding force of RFPHADF with the umami receptor by influencing the electron density distribution and offering more binding groups (hydroxide group).

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“…4,5 The enthralled effort in the flavor field is due to "food-related crises", the consumer's hesitation regarding food additives and flavor enhancers, and the consumer preference tendencies. 6 The interest regarding natural products, especially in the flavor industry, has largely increased in the past 2 decades, alongside the rise of numerous natural product databases and is expected to continue to grow in popularity as consumers are increasingly seeking healthier and cleaner label products. 7 It is important to highlight that the flavor industry is highly dynamic and is influenced by many factors.…”

Section: Introductionmentioning

confidence: 99%

Transfer Learning Approach to Develop Natural Molecules with Specific Flavor Requirements

Queiroz

Rebello

Costa

et al. 2023

Ind. Eng. Chem. Res.

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In the past decades, the flavor industry’s investment in research and development has increased to take innovative steps. Meanwhile, the lack of information regarding the flavored molecules and specific flavoring properties is an obstacle to advances in this sector. In this context, this work presents the implementation of three scientific machine learning techniques as an innovative methodology to design new natural flavor molecules with specific desired properties to product development. The transfer learning technique is presented to tackle the lack of data available when analyzing flavor molecules. Nine flavor descriptors were studied along this work, and all of them presented more than 50% of molecules generated within the outstanding results considered for the evaluation metric, natural product-likeness score and synthetic accessibility score. Finally, a discussion of the results is constructed based on the data availability, the presence in nature, and the multisensorial flavor component impact for the specific flavors’ results.

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Recent insights in flavor-enhancers: Definition, mechanism of action, taste-enhancing ingredients, analytical techniques and the potential of utilization

Cited by 29 publications

References 112 publications

Acceptability of Vegetable Fortified Ugali in Sub-Saharan Africa

Acceptability of Vegetable Fortified Ugali in Sub-Saharan Africa

Preparation, Sensory Characterization, and Umami-Enhancing Mechanism of Novel Peptide Glycoconjugates

Transfer Learning Approach to Develop Natural Molecules with Specific Flavor Requirements

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