Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups

Nishimura, Toshihide; Goto, Shingo; Miura, Kyo; Takakura, Yukiko; Egusa, Ai; Wakabayashi, Hidetsugu

doi:10.1016/j.foodchem.2015.09.036

Cited by 57 publications

(27 citation statements)

References 25 publications

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“…In this study, the concentration of inosinic acid was found to be relatively high in the deep pectoralis muscle of Hanwoo steers. Inosinic acid is associated with umami taste, whereas hypoxanthine is associated with the bitterness of cured meat [ 24 , 10 ]. Free ribose (a reducing sugar) and phosphate are released from the degradation of the remaining inosinic acid into the purine base hypoxanthine.…”

Section: Resultsmentioning

confidence: 99%

Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

Utama

Baek

Jeong

et al. 2018

Asian-Australas J Anim Sci

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ObjectiveThis study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket (deep pectoralis).MethodsDeep pectoralis muscles (8.65% of crude fat) were obtained from three Hanwoo steer carcasses with 1+ quality grade. Samples were either oven-roasted at 180°C (dry heat) or cooked in boiling water (moist heat) to final core temperature of 70°C (medium) or 77°C (well-done).ResultsBoiling method reduced more fat but retained more moisture than did the oven roasting method (p<0.001), thus no significant differences were found on cooking loss. However, samples lost more weight as final core temperature increased (p<0.01). Further, total saturated fatty acid increased (p = 0.02) while total monounsaturated fatty acid decreased (p = 0.03) as final core temperature increased. Regardless the method used for cooking, malondialdehyde (p<0.01) and free iron contents (p<0.001) were observed higher in samples cooked to 77°C. Oven roasting retained more inosinic acid, inosine and hypoxanthine in samples than did the boiling method (p<0.001), of which the concentration decreased as final core temperature increased except for hypoxanthine. Samples cooked to 77°C using oven roasting method released more intense aroma than did the others and the aroma pattern was discriminated based on the intensity. Most of aldehydes and pyrazines were more abundant in oven-roasted samples than in boiled samples. Among identified volatiles, hexanal had the highest area unit in both boiled and oven-roasted samples, of which the abundance increased as the final core temperature increased.ConclusionThe boiling method extracted inosinic acid and rendered fat from beef brisket, whereas oven roasting intensified aroma derived from aldehydes and pyrazines and prevented the extreme loss of inosinic acid.

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Section: Resultsmentioning

confidence: 99%

Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

Utama

Baek

Jeong

et al. 2018

Asian-Australas J Anim Sci

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“…With regards to chicken stroganoff, it is noted that other ingredients could have cooperated for the good acceptance, especially the chicken and onion, since the first has around 22mg of glutamic acid in 100 g of chicken, and the second 51mg/100g (Yamaguchi & Ninomiya, 2000;Nishimura et al, 2016). Therefore, since these ingredients were used in all samples in equivalent quantities, it is understood that they have not been exclusively responsible for the results found.…”

Section: Discussionmentioning

confidence: 99%

“…Food naturally rich in glutamic acid such as meats, vegetables and dairy products (Amaya-Farfan & Airoldi, 2011;Drake et al, 2007;Ganesan et al, 2014), highlight food which they are associated, by salt formation from the interaction of glutamic acid and sodium molecules in the presence of neutral pH; reducing the need of salt (refined, Himalayan, etc) during preparation and consumption (Silveira & López, 2011;Zhang et al, 2013;Kurihara, 2015;Chew et al, 2017;Nishimura et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Are foods naturally rich in glutamic acid an alternative to sodium reduction?

et al. 2020

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Chronic non-communicable diseases (NCDs) prevalence has been growing, hence the importance of studying food alternatives with reduced sodium content sensory well accepted. Develop culinary preparations reduced in sodium, with addition of glutamic acid-rich ingredients, and evaluate their sensory acceptance. Research about use of glutamic acid-rich ingredients in recipes was done. Recipes were developed, aiming good sensory acceptance; their salt content was estimated by using TACD and USDA's food composition table. They were later submitted to sensory analysis, in which was applied 9-point hedonic scale (global acceptance and flavor), and linear scale of 10 cm (salt intensity). Data was analyzed by ANDVA and Tukey Test (p < 0.05) with software FOZZ Biosystemes. Herbs pie samples with parmesan cheese had better acceptance and salt intensity was perceived as moderate. Bruschetta samples, with tomatoes, were well accepted regardless the presence of refined salt or herbs; and had a harmonious salt intensity perception. Salt intensity was considered adequate on chicken stroganoff samples while champignon mushrooms provided better global acceptance. All samples had 50-60% less salt than traditional recipes. Ongredients naturally rich in glutamic acid (parmesan cheese, tomatoes and mushrooms) are good for strategies of sodium content reduction in culinary preparations, without reduce sensorial acceptance.

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“…We previously analyzed muscles of mice ( Goto-Inoue et al, 2013 ), rats ( Goto-Inoue et al, 2012b ), and cattle ( Zaima et al, 2011 ) in the same manner, but the present study is the first time we achieved relatively high signals of inosine monophosphate. Inosine monophosphate is well documented as an important nutritional factor ( Nishimura et al, 2016 ), so attempting to detect it is worthwhile to food sciences.…”

Section: Discussionmentioning

confidence: 99%

Metabolomic approach for identifying and visualizing molecular tissue markers in tadpoles of Xenopus tropicalis by mass spectrometry imaging

Goto‐Inoue

Kashiwagi

et al. 2016

Biology Open

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In developmental and cell biology it is crucial to evaluate the dynamic profiles of metabolites. An emerging frog model system using Xenopus tropicalis, whose genome sequence and inbred strains are available, is now ready for metabolomics investigation in amphibians. In this study we applied matrix-assisted laser desorption/ionization (MALDI)-mass spectrometry imaging (MSI) analysis to identify and visualize metabolomic molecular markers in tadpoles of Xenopus tropicalis. We detected tissue-specific peaks and visualized their distribution in tissues, and distinguished 19 tissues and their specific peaks. We identified, for the first time, some of their molecular localizations via tandem mass spectrometric analysis: hydrocortisone in artery, L-DOPA in rhombencephalon, taurine in eye, corticosterone in gill, heme in heart, inosine monophosphate and carnosine in muscle, dopamine in nerves, and phosphatidylethanolamine (16:0/20:4) in pharynx. This is the first MALDI-MSI study of X. tropicalis tadpoles, as in small tadpoles it is hard to distinguish and dissect the various organs. Furthermore, until now there has been no data about the metabolomic profile of each organ. Our results suggest that MALDI-MSI is potentially a powerful tool for examining the dynamics of metabolomics in metamorphosis as well as conformational changes due to metabolic changes.

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Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups

Cited by 57 publications

References 25 publications

Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

Are foods naturally rich in glutamic acid an alternative to sodium reduction?

Metabolomic approach for identifying and visualizing molecular tissue markers in tadpoles of Xenopus tropicalis by mass spectrometry imaging

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