Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish (Takifugu obscurus).

Ninglong Zhang,Yuan Liu,Charfedinne Ayed,Wenli Wang

doi:10.1021/acs.jafc.8b06047

Abstract

To investigate key taste-active components in Takifugu obscurus, 28 putative taste compounds in cooked muscle of T. obscurus were quantitatively analyzed and the pivotal components were identified by taste reconstitution, omission, and addition tests. Moreover, the role of flavor peptides in the overall taste profile of T. obscurus was evaluated. Sensory evaluation revealed that glutamic acid, serine, proline, arginine, lysine, adenosine 5'-monophosphate, inosine 5'-monophosphate (IMP), succinic acid, sodium, potassium, phosphates, and chlorides were the core taste-active contributors to T. obscurus. Besides glutamic acid, IMP, succinic acid, and potassium, the characteristic T. obscurus-like umami and kokumi profiles were induced by adding flavor peptides, among which Pro-Val-Ala-Arg-Met-Cys-Arg and Tyr-Gly-Gly-Thr-Pro-Pro-Phe-Val were identified as key substances on the basis of the addition test and dose-response analysis. The present data may help to reveal the secret of the delicious taste of T. obscurus and provide the basis for the development of deeper flavor analysis of pufferfish.

Highlights

Due to its extremely delicious taste, pufferfish is very popular in Eastern Asia, especially in China and Japan.[1]
The multiple typical taste compounds reported above so far are contradictory in T. obscurus
Based on the above sensory technique, to answer the puzzling question as to which key taste compounds are responsible for the characteristic taste as well as the role of flavor peptides in overall taste profile of T. obscurus precisely, the objectives of the present work were (І) to quantitate the putative taste-active compounds in boiled muscle of T. obscurus; (II) to identify the key taste contributors and validate their sensory profile by taste reconstitution, omission and addition tests; and (III) to perform dose-response analysis in a simplified taste recombinant to evaluate the taste contribution of flavor peptides in T. obscurus

Summary

Introduction

Due to its extremely delicious taste, pufferfish is very popular in Eastern Asia, especially in China and Japan.[1]. 70% of the annual catch are exported overseas.[2] T. obscurus, the most commonly consumed pufferfish in China, was had a great market since a legal edible policy was opened in 2016.3 In particular, umami and kokumi taste characteristics of T. obscurus are highly desirable. It can generate palatable, savory, rich continuity, complexity, and palatability.[4,5] Among the non-volatile taste-active compounds, free amino acids,. Our research group has identified several flavor peptides originated from T. obscurus by using a series of sensory-guided separation and purification technology processes.[5,6] their sensory impact and contribution on overall taste profile in T. obscurus remain largely unclear

Objectives

Methods

Results