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Identification of the Non-Volatile Taste-Active Components in Crab Sauce
Crab sauce is a traditional umami seasoning in the coastal cities in South East China. The putative non-volatile taste-active components in crab sauce were measured, and their impacts on the taste were evaluated on the basis of the taste activity value (TAV), omission test, addition test and equival...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722521/ https://www.ncbi.nlm.nih.gov/pubmed/31394849 http://dx.doi.org/10.3390/foods8080324 |
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author | Liu, Tian-Tian Xia, Ning Wang, Qin-Zhi Chen, De-Wei |
author_facet | Liu, Tian-Tian Xia, Ning Wang, Qin-Zhi Chen, De-Wei |
author_sort | Liu, Tian-Tian |
collection | PubMed |
description | Crab sauce is a traditional umami seasoning in the coastal cities in South East China. The putative non-volatile taste-active components in crab sauce were measured, and their impacts on the taste were evaluated on the basis of the taste activity value (TAV), omission test, addition test and equivalent umami concentration (EUC). The EUC used to evaluate the synergistic effect of the flavor nucleotides and umami amino acids was 19.3 g monosodium glutamate (MSG)/100 mL, which illuminated that crab sauce had a very intense umami taste. The key non-volatile taste-active components in crab sauce demonstrated by the omission test and addition test were glutamic acid (Glu), aspartic acid (Asp), glycine (Gly), alanine (Ala), lysine (Lys), histidine (His), 5′-inosine monophosphate (IMP), 5′-guanosine monophosphate (GMP), NaCl, KCl, serine (Ser) and valine (Val), and most of these components also had a higher TAV. So, the TAV could be a high-efficiency tool to predict the taste-active components, and the TAV combined with the omission test and addition test could be a very useful method to determine the taste-active components in crab sauce. |
format | Online Article Text |
id | pubmed-6722521 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-67225212019-09-10 Identification of the Non-Volatile Taste-Active Components in Crab Sauce Liu, Tian-Tian Xia, Ning Wang, Qin-Zhi Chen, De-Wei Foods Article Crab sauce is a traditional umami seasoning in the coastal cities in South East China. The putative non-volatile taste-active components in crab sauce were measured, and their impacts on the taste were evaluated on the basis of the taste activity value (TAV), omission test, addition test and equivalent umami concentration (EUC). The EUC used to evaluate the synergistic effect of the flavor nucleotides and umami amino acids was 19.3 g monosodium glutamate (MSG)/100 mL, which illuminated that crab sauce had a very intense umami taste. The key non-volatile taste-active components in crab sauce demonstrated by the omission test and addition test were glutamic acid (Glu), aspartic acid (Asp), glycine (Gly), alanine (Ala), lysine (Lys), histidine (His), 5′-inosine monophosphate (IMP), 5′-guanosine monophosphate (GMP), NaCl, KCl, serine (Ser) and valine (Val), and most of these components also had a higher TAV. So, the TAV could be a high-efficiency tool to predict the taste-active components, and the TAV combined with the omission test and addition test could be a very useful method to determine the taste-active components in crab sauce. MDPI 2019-08-07 /pmc/articles/PMC6722521/ /pubmed/31394849 http://dx.doi.org/10.3390/foods8080324 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Liu, Tian-Tian Xia, Ning Wang, Qin-Zhi Chen, De-Wei Identification of the Non-Volatile Taste-Active Components in Crab Sauce |
title | Identification of the Non-Volatile Taste-Active Components in Crab Sauce |
title_full | Identification of the Non-Volatile Taste-Active Components in Crab Sauce |
title_fullStr | Identification of the Non-Volatile Taste-Active Components in Crab Sauce |
title_full_unstemmed | Identification of the Non-Volatile Taste-Active Components in Crab Sauce |
title_short | Identification of the Non-Volatile Taste-Active Components in Crab Sauce |
title_sort | identification of the non-volatile taste-active components in crab sauce |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722521/ https://www.ncbi.nlm.nih.gov/pubmed/31394849 http://dx.doi.org/10.3390/foods8080324 |
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