Abstract
High-performance liquid chromatography was used to determine the important taste compounds in 20 pungent spices commonly used in food, including seventeen free amino acids, four 5′-nucleotides and twelve organic acids. The equivalent umami concentration (EUC) and taste activity value (TAV) of the analyzed samples were calculated. The results showed that the content of total free amino acids ranged from 0.57 to 46.67 g/kg in 20 pungent spices. The content of total free amino acids in horseradish was the highest. The content of total 5′-nucleotides ranged from 0.80 to 4.30 g/kg, and chive contains the highest 5′-nucleotide content. Inosine 5′-monophosphate was detected in all 20 pungent spices. The content of total organic acids ranged from 9.37 to 339.58 g/kg. The total organic acids content of fieldmint was the highest (339.58 g/kg). Oxalic acid was detected in 18 pungent spices, except white pepper and chilli. The EUC of fieldmint (37.1 g MSG/100 g) was the highest in all 20 pungent spices, followed with peppermint (24.5 g MSG/100 g), and horseradish (18.4 g MSG/100 g). The TAVs of malic acid, lactic acid and 5′-AMP were higher than 1 in more than 10 spices. Lactic acid were higher than 1 in 13 spices, implying these compounds contributed greater to the flavor of pungent spices. The results of this work will provide references for the application value of pungent spices.
Highlights
Spices are plant roots, leaves, stems, buds, seeds, or their extracts with stimulating fragrance that endow food with flavor, enhance appetite, and help food digestion and absorption [1]
The results showed that spices were beneficial for the release of flavor amino acids and increased its equivalent umami concentration (EUC)
According to Kim et al [29], free amino acids can be divided into four categories: umami (aspartic acid (Asp), glutamic acid (Glu)), sweet (serine (Ser), alanine (Ala), glycine (Gly), threonine (Thr)), bitterness (arginine (Arg), histidine (His), tyrosine (Tyr), leucine (Leu), valine (Val), methionine (Met), isoleucine (Ile), phenylalanine (Phe), lysine (Lys), proline (Pro)), and tasteless (cysteine (Cys))
Summary
Leaves, stems, buds, seeds, or their extracts with stimulating fragrance that endow food with flavor, enhance appetite, and help food digestion and absorption [1]. GB/T 21725–2017 is a national standard made by China, which was released in November 2017. This national standard includes the classification method and definition of the spices. Pungent spices are natural spice products with acrid taste and pungent odor. Their major flavor components include sulfur or amide compounds. Wang et al [5] determined the taste components of beef soup with the addition of spices. The results showed that spices were beneficial for the release of flavor amino acids and increased its equivalent umami concentration (EUC). Spices had a strong flavor enhancement effect, which was closely related to the flavor components
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