Taste Compounds from Crude Extract of Bekkai lan (Albertisia papuana Becc.)

Abstract

Bekkai lan leaves are commonly known as food flavoring in the culinary world of Dayak tribe, Borneo, Indonesia. No report has been made concerning the profile of the taste compounds in the extract of bekkai lan leaves. Thus, this study was aimed to investigate the profile of taste compounds in the leaves. The experiment was conducted on the crude extract of homemade leaves powder by using HPLC method. The results showed that the total content of taste compounds was 73.72 mg/g and there were 22 selected taste compounds from which the higher contribution came from some bitter compounds (59.48 mg/g) while the lower contribution came from solube sugars (0.19 mg/g) and salty compounds (0.28 mg/g). An analysis using the computation of DoT (Dose-over-Threshold) factors showed that gallic acid served as the dominant tastant with DoT factors of 279. This study finds that the higher concentration of taste compounds are not the higher the DoT factors. The taste compounds that potentially had an impact on the extract taste including tyrosine, Ca, P, Guanosine monophosphate (GMP), malic acid, alanine, valine, aspartic acid, methionine and Adenosine monophosphate (AMP). This finding is important to food scientists to understand the profile of taste compounds contributing to flavor in the crude extract leaves.

Trends in Natural Flavor Enhancer: A Review on Umami Compounds

“…Monosodium glutamate (MSG), guanosine monophosphate (GMP), and inosine monophosphate (IMP) are instances of umami chemicals that can be encountered in their salt forms under conditions of neutral pH. The employment of glutamate as a flavor enhancer within a pH range of 5 to 8, encompassing slightly acidic to neutral circumstances, has been substantiated by the findings of [32]. Furthermore, it has been noted that the ionic milieu around the cells of taste buds influences the interplay between the chemicals responsible for producing flavors and the receptor cells.…”

“…One noteworthy category for examination is the Kalimantan endemic plants, which have played a significant role as a natural flavoring source [39]. The Menispermaceae family encompasses a variety of plant species, such as Pycnarrhena tumefacta Miers, Albertisia papuana Becc, and Pycnarrhena cauliflora (Miers) Diels [12,32,40]. The findings indicated that plants belonging to the Menispermaceae family possess secondary metabolites, specifically flavonoids, alkaloids, steroids, saponins, and phenolics [12,13,41].…”

“…Furthermore, a study by Purwayanti et al [28] demonstrated that the aqueous extract of bekkai lan leaves yielded an umami flavor due to aspartic acid, GMP, and AMP. According to Purwayantie et al [28,42], several compounds, including alanine, oxalic acid, malic acid, gallic acid, sucrose, fructose, glucuronic acid, as well as the elements sodium (Na), potassium (K), magnesium (Mg), calcium (Ca), and phosphorus (P) have been identified as supportive agents for umami flavor components.…”