Succinic Acid in Yeast Autolysates and its Sensory Properties

Abstract

Succinic acid content of 6 samples of yeast autolysates. ponders and pastes, was determined being 66 t o 1390 mg/roo g. Succinic acid solutions of various concentrations and p H were prepared t o gain fundamental informations about its sensory properties and the intensities of sour, salty and bitter taste were organoleptically evaluated. I n other experiments, aqueous solutions of monosodium glutamate and sodium succinate were compared and the influence of the t\vo salts on flavour of beef broth was tested. I n some cases, there was no significant difference between the two salts and the flavour of beef broth was enhanced by their addition.The content of succinic acid in foodstuffs of plant origin is low in comparison with other carboxylic acidh, c-.g. citric, malic, tartaric acids, etc. Fruits, vegetables and non-alcoholic beverages have been shown t o contain as much as 70 mg/roo g of succinic acid [I -71. In alcoholic beverages, beer [S!, wine 19:. cider [~o j and sake [ I I , 121. the content of succinic acid is higher being about 400 mg/roo 1111.

Discovery of kokumi peptide from yeast extract by LC-Q-TOF-MS/MS and sensomics approach

“…As shown in Table , only umami Glu and succinate having a sensory‐activity for TAV of >1.0 was calculated, whereas the individual contribution of other compounds in the yeast extract to the basic taste was limited. The result presented here also showed that Glu and succinate were the main umami substances in the yeast extract, which was in accordance with earlier reports . It has long been known that some amino acids could impart a bitter taste to foodstuffs .…”

“…The result presented here also showed that Glu and succinate were the main umami substances in the yeast extract, which was in accordance with earlier reports. 7 It has long been known that some amino acids could impart a bitter taste to foodstuffs. 24 However, the calculation of TAVs of six bitter amino acids revealed that the concentrations of these compounds were below their taste threshold concentrations, and could be excluded as important taste contributors to the bitter taste.…”

“…In the past decades, some studies were performed on the identification of aroma‐active compounds in yeast extract . Umami substances in yeast extract were also investigated, and l ‐glutamic acid, l ‐aspartic acid, succinic acid, inosine 5′‐monophosphate and guanosine 5′‐monophosphate were recognized . Recently, a novel Maillard reaction‐modified nucleotide, namely N 2 ‐(1‐carboxyethyl) guanosine, was discovered as an important umami enhancer of monosodium l ‐glutamate in yeast extract .…”

Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS

“…Umami substances are naturally found in a wide variety of foods, such as meat, cheese, seafood and vegetables (Chaudhari, Pereira, & Roper, 2009;Drake et al, 2007;Nishimura, 1998;Velíšek, Davidek, Kubelka, Thu, & Hajšlová, 1978;Yamaguchi & Ninomiya, 1999). Numerous peptides, generated by enzymatic hydrolysis or fermentation from plant and animal proteins, have also been reported to elicit intense umami taste (Lioe, Takara, & Yasuda, 2006;Schlichtherle-Cerny & Amadò, 2002).…”

Systematic studies of structure and physiological activity of alapyridaine. A novel food‐born taste enhancer

“…More than 40 years ago [2 -4], a first flavor synergism was reported between the umami-like tasting monosodium L-glutamate and purine-59-ribonucleotides which occur in savory foods such as meat, fish, seafood, and mushrooms, and are widely used as ingredients to enhance the flavor and mouthfeel of culinary products, snacks, soups, and seasonings. Apart from L-glutamic acid, its lower homologue L-aspartic acid as well as the C 4 -dicarboxylic acids succinic acid and tartaric acid exhibit some kind of umami taste [5,6]. In addition, lactic acid was found to contribute to the glutamate-like taste of foods such as beef bouillon and stewed beef juice [7,8].…”