Taste-active components in some foods: A review of Japanese research

Fuke, Shinya; Kônosu, Shôji

doi:10.1016/0031-9384(91)90195-t

Cited by 286 publications

(205 citation statements)

References 16 publications

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“…Components related to umami taste such as amino acids, inosine, IMP, and peptides (Sasaki et al, 2007) have been considered important contributors to the sensory quality of meat (Kato and Nishimura, 1987;Fuke and Konosu, 1991). For example, Fujimura et al (1996) indicated that glutamate and IMP contributed to the taste of chicken meat, and Nishimura et al (1988) noted that an increase in free amino acids during conditioning affected the umami taste.…”

Section: Lipid Class and Fatty Acid Compositionmentioning

confidence: 99%

Factors affecting cooked chicken meat flavour: a review

Jayasena

Ahn

Nam

et al. 2013

World's Poultry Science Journal

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Flavour, one of the most important factors affecting consumers' meat-buying behaviour and preferences, comprises mainly of taste and aroma. The cooked meat flavour, that is important from the producer and consumer point of view, is affected by several pre-and post-slaughter factors, including breed, diet, postmortem ageing, and method of cooking. Moreover, chicken meat is prone to the development of off-flavours through lipid oxidation, which reduce the quality of the chicken meat. The aim of this review is to discuss the main factors affecting cooked chicken meat flavour which helps producers and consumers to produce the most flavoured and consistent product possible. Cooked chicken meat flavour is thermally derived via the Maillard reaction, the degradation of lipids, and interaction between these two reactions. Factors affecting the flavour of cooked chicken meat were identified as breed/strain of the chicken, diet of the bird, presence of free amino acids and nucleotides, irradiation, high pressure treatment, cooking, antioxidants, pH, and ageing. Flavour, one of the most important factors affecting consumers' meat-buying behaviour and preferences, comprises mainly of taste and aroma. The cooked meat flavour, that is important from the producer and consumer point of view, is affected by several pre-and post-slaughter factors, including breed, diet, postmortem ageing, and method of cooking. Moreover, chicken meat is prone to the development of off-flavours through lipid oxidation, which reduce the quality of the chicken meat. The aim of this review is to discuss the main factors affecting cooked chicken meat flavour which helps producers and consumers to produce the most flavoured and consistent product possible. Cooked chicken meat flavour is thermally derived via the Maillard reaction, the degradation of lipids, and interaction between these two reactions. Factors affecting the flavour of cooked chicken meat were identified as breed/strain of the chicken, diet of the bird, presence of free amino acids and nucleotides, irradiation, high pressure treatment, cooking, antioxidants, pH, and ageing.

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Section: Lipid Class and Fatty Acid Compositionmentioning

confidence: 99%

Factors affecting cooked chicken meat flavour: a review

Jayasena

Ahn

Nam

et al. 2013

World's Poultry Science Journal

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“…In addition to inosine, we also assessed the capacity of its derivative, inosinic acid, to raise serum UA levels in mice. Inosinic acid is particularly interesting in this regard because it has been consumed regularly by a large number of individuals as a flavor enhancer, without reported side effects (27). The i.p.…”

Section: Oral Administration Of Inosine and Inosinic Acid Primarily Rmentioning

confidence: 99%

“…Preliminary results suggest that there may be a therapeutic benefit to such treatment, and no signs of any deleterious effects have been noted (24). Inosinic acid, the 5Ј-monophosphate of inosine, is used as a flavor enhancer and, therefore, also is consumed extensively by humans, particularly in Japan (27).…”

mentioning

confidence: 99%

Therapeutic intervention in experimental allergic encephalomyelitis by administration of uric acid precursors

Scott

Spitsin

Kean

et al. 2002

Proc. Natl. Acad. Sci. U.S.A.

121

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Uric acid (UA) is a purine metabolite that selectively inhibits peroxynitrite-mediated reactions implicated in the pathogenesis of multiple sclerosis (MS) and other neurodegenerative diseases. Serum UA levels are inversely associated with the incidence of MS in humans because MS patients have low serum UA levels and individuals with hyperuricemia (gout) rarely develop the disease. Moreover, the administration of UA is therapeutic in experimental allergic encephalomyelitis (EAE), an animal model of MS. Thus, raising serum UA levels in MS patients, by oral administration of a UA precursor such as inosine, may have therapeutic value. We have assessed the effects of inosine, as well as inosinic acid, on parameters relevant to the chemical reactivity of peroxynitrite and the pathogenesis of EAE. Both had no effect on chemical reactions associated with peroxynitrite, such as tyrosine nitration, or on the activation of inflammatory cells in vitro. Moreover, when mice treated with the urate oxidase inhibitor potassium oxonate were fed inosine or inosinic acid, serum UA levels were elevated markedly for a period of hours, whereas only a minor, transient increase in serum inosine was detected. Administration of inosinic acid suppressed the appearance of clinical signs of EAE and promoted recovery from ongoing disease. The therapeutic effect on animals with active EAE was associated with increased UA, but not inosine, levels in CNS tissue. We, therefore, conclude that the mode of action of inosine and inosinic acid in EAE is via their metabolism to UA.

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“…However, all sorts of mixtures are readily distinguished from each other and from their components. If as much effort for MSG as for the tastes of seafood delicacies were put into trial-and-error matching of a natural taste mixture to an artificial mixture (Fuke & Konosu, 1991), a taste indistinguishable from MSG could very likely be created. In any case, it is now clear that a theoretically appropriate approach enables matching mixtures to be interpolated from analyses of data from a single set of appropriately designed samples.…”

Section: All Sensory Vocabulary Is Learnt Social Namesmentioning

confidence: 99%

Chemesthesis, Thermogenesis, and Nutrition

Hirsch¹

2015

Nutrition and Sensation

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Taste-active components in some foods: A review of Japanese research

Cited by 286 publications

References 16 publications

Factors affecting cooked chicken meat flavour: a review

Factors affecting cooked chicken meat flavour: a review

Therapeutic intervention in experimental allergic encephalomyelitis by administration of uric acid precursors

Chemesthesis, Thermogenesis, and Nutrition

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