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Research Article | Open Access

Umami taste components in chicken-spices blends and potential effect of aroma on umami taste intensity

Rani Andaleeba,, Yiwen Zhua, Ninglong Zhanga, Danni Zhanga, Muzahir Hussainc,d, Yin Zhange, Yingshuang Lub( ), Yuan Liua( )
Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
MoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovirai Virgili, Tarragona 43007, Spain
Animal Nutrition, Institut de Recercai Tecnologia Agroalimentàries (IRTA), Centre Mas Bové, Constantí 43120, Spain
Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China

Peer review under responsibility of Tsinghua University Press.

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Abstract

In this study, umami taste intensity (UTI) and umami taste components in chicken breast (CB) and chickenspices blends were characterized using sensory and instrumental analysis. Our main objective was to assess the aroma-umami taste interactions in different food matrices and reconcile the aroma-taste perception to assist future product development. The impact of key aroma, including vegetable-note “2-pentylfuran”, meaty “methional”, green “hexanal”, and spicy-note “estragole and caryophyllene” on UTI was evaluated in monosodium glutamate and chicken extract. We found that spices signif icantly decreased UTI and umami taste components in CB. Interestingly, the perceptually similar odorants and tastants exhibited the potential to enhance UTI in food matrices. Methional was able to increase the UTI, whereas spicy and green-note components could reduce the UTI signif icantly. This information would be valuable to food engineers and formulators in aroma selection to control the UTI perceived by consumers, thus, improving the quality and acceptability of the chicken products.

Keywords

Umami taste componentsChicken-spices blendsPerceptual similarityUmami taste intensityAroma-taste interactions

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Food Science and Human Wellness
Volume 13 Issue 3,
May 2024
Pages 1220-1230
DOI: 10.26599/FSHW.2022.9250102
Cite this article:
Andaleeb R, Zhu Y, Zhang N, et al. Umami taste components in chicken-spices blends and potential effect of aroma on umami taste intensity. Food Science and Human Wellness, 2024, 13(3): 1220-1230. https://doi.org/10.26599/FSHW.2022.9250102

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Received: 21 July 2022
Revised: 10 August 2022
Accepted: 04 October 2022
Published: 08 February 2024
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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