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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...

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Autores principales: Liu, Tian-Tian, Xia, Ning, Wang, Qin-Zhi, Chen, De-Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
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.
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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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