Flavor Enhancer Research Articles

An effective means to improve the flavor quality of traditional fermented sour meat: The salt reduction strategy

The flavor formation of fermented meat products is significantly influenced by salt. In this study, the flavor analysis methods of electronic tongue and nose, gas chromatography-mass spectrometry, and liquid chromatography-mass spectrometry were utilized to explore the effect of salt content on the formation of sour meat flavor. The results demonstrated a significant decrease in pH value with the reduction of salt content (P < 0.05), while there was a significant rise in thiobarbituric acid reactive substances (TBARS) value associated with the decline in salt content (P < 0.05). Alcohols, aldehydes, and esters such as 1-octen-3-ol, 3-methyl-1-butanol, hexanal, heptanal, ethyl octanoate, ethyl heptanoate, etc. were considered to have significant contributions to the overall flavor of sour meat. The rapid accumulation of these aroma compounds under low-salt conditions was regarded as one of the key factors in the overall flavor enhancement of sour meat products. Additionally, the low-salt fermentation also promoted the accumulation of free amino acids and free fatty acids in sour meat products, thereby facilitating the formation of more complex aroma compounds. This study offers new technological ways to improve the conventional method of fermenting sour meat and offers theoretical justification for studies on salt reduction in conventionally fermented meat products.

The Trend in Mitigation Strategies of 3-Monochloropropane-1,2-diol and Glycidyl Esters in Edible Vegetable Oils: Today and Tomorrow.

3-Monochloropropane-1,2-diol (3-MCPD) and its esters, which have carcinogenic and genotoxic effects, are contaminants induced by high-temperature that have been detected in refined oils and fatty foods. 3-MCPD esters, chlorinated propanols, were first identified in 1978 in acid-hydrolysed vegetable proteins used as flavour enhancers in many foods. Glycidyl esters (GE) are contaminants that can occur in edible oils during heat treatment and are formed mainly during the deodorisation phase of refining. The International Agency for Research on Cancer has classified 3-MCPD as a 'potential carcinogen for humans' in group 2B. Glycidol has also been classified as group 2A with mutagenic and carcinogenic properties, i.e. 'probably carcinogenic to humans'. In addition, glycidol has been classified by the International Agency for Research on Cancer (IARC) as a 'possible human carcinogen' (group 2A). Toxicological studies have shown that these genotoxic and carcinogenic contaminants induced by heat treatment are released in the gastrointestinal tract and cause the formation of tumours. In this review the mechanisms of formation, toxicological effects of 3-MCPD and GE on human health, and methods of their detection are shown. The latest strategies to mitigate and prevent 3-MCPD and GE formation during crude oil production, refining and beyond are also discussed.

Smoke Points: A Crucial Factor in Cooking Oil Selection for Public Health

: Cooking oils and fats play a significant role in our daily diet and culinary practices by enhancing flavours, textures, and nutritional value. However, overheating these fats can compromise the quality and safety of cooked foods. When oils and fats exceed their smoke points, they undergo chemical breakdown, producing volatile compounds, off-flavours, and undesirable odors, including harmful substances like small chain fatty acids, trans fats, acrylamides, and polycyclic aromatic hydrocarbons. It is crucial to avoid overheating oils to mitigate the formation of these toxic substances and instead opt for those with higher smoke points for high-temperature cooking methods. The smoke point, indicating the temperature at which visible smoke is emitted, serves as a critical indicator of thermal stability and suitability for various cooking oils and fats. Therefore, understanding and considering the smoke points of different oils and fats are essential for maintaining food quality and safety in culinary practices. This review consolidates existing knowledge on the smoke points of various oils and fats and methods for determining smoke points, providing a list of fifty-one oils and fats with their respective smoke points and highlighting their applications in cooking. By considering the smoke point, chefs, cooks, and food manufacturers can select oils that optimize cooking, frying, taste, texture, flavour enhancement, salad dressings, marinades, baking, and overall safety in their culinary practices. Mindfulness of the smoke point helps prevent the degradation of nutritional value and the generation of harmful compounds during the cooking process.

The occurrence, role, and management strategies for phytic acid in foods.

Phytic acid, a naturally occurring compound predominantly found in cereals and legumes, is the focus of this review. This review investigates its distribution across various food sources, elucidating its dual roles in foods. It also provides new insights into the change in phytic acid level during food storage and the evolving trends in phytic acid management. Although phytic acid can function as a potent color stabilizer, flavor enhancer, and preservative, its antinutritional effects in foods restrict its applications. In terms of management strategies, numerous treatments for degrading phytic acid have been reported, each with varying degradation efficacies and distinct mechanisms of action. These treatments encompass traditional methods, biological approaches, and emerging technologies. Traditional processing techniques such as soaking, milling, dehulling, heating, and germination appear to effectively reduce phytic acid levels in processed foods. Additionally, fermentation and phytase hydrolysis demonstrated significant potential for managing phytic acid in food processing. In the future, genetic modification, due to its high efficiency and minimal environmental impact, should be prioritized to downregulate the biosynthesis of phytic acid. The review also delves into the biosynthesis and metabolism of phytic acid and elaborates on the mitigation mechanism of phytic acid using biotechnology. The challenges in the application of phytic acid in the food industry were also discussed. This study contributes to a better understanding of the roles phytic acid plays in food and the sustainability and safety of the food industry.

The Role of Vitamin C on ATPases Activities in Monosodium Glutamate-Induced Oxidative Stress in Rat Striatum and Cerebellum.

Monosodium glutamate (MSG) is a silent excitotoxin used as a flavour enhancer but exerts serious health hazards to consumers. MSG plays a role in neuronal function as the dominant excitatory neurotransmitter. It is transferred into the blood and ultimately increases brain glutamate levels, causing functional disruptions notably via oxidative stress. The study evaluated the toxic effect of high consumption of MSG and the modulatory role of vitamin C on ATPase activities in the striatum and cerebellum of male Wistar rats for five weeks. Rats were grouped into four (A-D): group A was fed with rat's show only; Group B was fed with diet containing 15% MSG; Group C was treated with vitamin C (200mg/kg b.wgt orally in 0.9% saline solution) only for 3weeks; and group D rats were fed with MSG and vitamin C. The findings show that MSG does not affect body and cerebellum weights but increases striatal weight. MSG increases the malondialdehyde (MDA) level and significantly decreases catalase (CAT) and superoxide dismutase (SOD) activities and glutathione (GSH) levels. MSG significantly impaired striatal and cerebellar ATPases activities (Na+/K+-, Ca2+-, Mg2+- and total ATPases). Vitamin C treatment abolishes MSG-induced oxidative stress and improves ATPase activities. The findings show that vitamin C has beneficial effects in improving the functions of membrane-bound ATPases against MSG toxicity in rat's striatum and cerebellum.

Key aroma compounds associated with umami perception of MSG in fried Takifugu obscurus liver

Monosodium glutamate (MSG) is a basic representative of umami taste, but it exerts adverse effects as reported in several studies. Enhancing umami perception through aroma-taste interactions is a potentially useful approach as a flavor enhancer to reduce future MSG intake. We identified the aroma compounds in fried Takifugu obscurus liver, then studied the effect of aroma compounds on perceived umami taste using the sensomics approach. A total of 117 volatile compounds were identified from the fried liver. Thereinto, 30 volatile compounds related to five basic tastes were detected by gas chromatography/olfactometry-associated taste analysis. Aroma compounds associated umami, sweet and salty perception in the fried Takifugu obscurus liver showed the potential to enhance umami perception of MSG solutions. Three aldehydes, i.e. heptanal, (Z)-4-heptenal and 2-methylbutanal, significantly enhanced the umami intensity perception of an MSG solution (p < 0.05). The use of aroma compounds to enhance umami perception is considered as a promising tool, further broadening the research area of umami science for application as flavor enhancers in the food industry. In addition, this study also provides an insight into revealing aroma-taste interaction.

Phytochemical and Flavor Characteristics of Mulberry Juice Fermented with Lactiplantibacillus plantarum BXM2.

Fermentation of mulberry juice not only improves its shelf life, but also effectively enhances their flavor and nutritional quality. This study elucidated the phytochemical and flavor characteristics of mulberry juice fermented with Lactiplantibacillus plantarum BXM2, originally isolated from naturally fermented fruit beverage, through widely targeted metabolomics. The fermentation produced the unique flavor of fermented juice and decreased the pH from 4.15 to 3.19. The metabolomic analysis detected 907 non-volatile metabolites, from which 359 significantly different non-volatile metabolites (up 238, down 121) were screened out. Among 731 identified volatile metabolites, 26 flavor substances were the major contributors to the flavor differences between fermented and unfermented mulberry juices. It is hypothesized that lipid metabolism and amino acid catabolism are crucial pathways for the flavor enhancement of mulberry juice fermented with L. plantarum BXM2. Meanwhile, significant increases of the contents of a variety of bioactive substances, such as indole-3-lactic acid, octadeca-9,12,15-trienoic acid, di-/tri-peptides, etc., conferred additional health potential to BXM2-fermented mulberry juice.

Mechanistic insights into soy sauce flavor enhancement via Co-culture of Limosilactobacillus fermentum and Zygosaccharomyces rouxii

For years, the intricate interactions between microorganisms in fermented food have played a key role in enhancing flavor. Our previous study highlighted that co-culture of Limosilactobacillus fermentum (L. fermentum) and Zygosaccharomyces rouxii (Z. rouxii) could enhance the flavor improvement capability of Z. rouxii in soy sauce fermentation, but the mechanism has been understudied. In this study, gas chromatography-mass spectrometry (GC-MS), GC-MS combined with derivatization (Der-GC-MS) and metabolite addition experiments were employed to elucidate their interaction. The first reason for the enhanced flavor of co-culture was that L. fermentum itself could produce the caramel-like compounds, such as HDMF and 2-furanmethanol. Another important reason was the commensality interaction between L. fermentum and Z. rouxii, where L. fermentum not only grew vigorously, but also significantly promoted the growth of Z. rouxii, mitigating the inhibitory effects of acetic acid on Z. rouxii. Further validation revealed that the metabolites of L. fermentum could stimulate the reproduction of Z. rouxii and increase the synthesis of aroma compounds such as phenylethyl acetate and ethyl acetate. Notably, glycerin and lactic acid emerged as pivotal metabolites facilitating enhanced aroma production. This study offers valuable insights for advancing flavor regulation techniques in soy sauce production.

Enhancing sustainable food innovation through consumer participatory co-creation: A case study on plant-based dietary snack bars in Thailand

The veggie bar is a novel dietary concept that caters to the growing trend of individuals who prioritize their health and search for wholesome meal options. However, developing new food products without essential customer insights may put the potential success of food innovation at risk. Our study adopted a participatory co-creation approach to investigate market segmentation and innovate veggie snack bar product features. Focus group discussions at 4 locations across Thailand were employed to examine target segments and examine customers’ insights. A total of 64 respondents, who are fitness enthusiasts (n = 32) and office workers with busy lifestyles (n = 32), participated in this study. This research presented how to co-create a sustainable food product and led to creative ingredient compositions for a new line of veggie bars that reduce sugar and boost nutrition with fiber and probiotics. Scent and taste were also adjusted to disguise vegetable aromas with natural flavor enhancers and add exotic fruits and savory spices to satisfy various consumer tastes. The study also stressed the importance of texture for ease of consumption and produced environmentally friendly and informative packaging to meet customer expectations for sustainability and health. These findings show that product innovation in the food industry can suit consumers’ changing tastes and health concerns.

Effect of various flavors in starter diets on growth, behavior, and blood parameters of Holstein calves

This study investigated the effect of adding various flavors to calf starter concentrates on the performance, behavior, and blood parameters of Holstein dairy calves. The hypothesis was that an optimal flavor enhancer would increase starter intake, improve growth performance, and possibly enable earlier weaning without adverse physiological effects. In Experiment 1, a cafeteria test was conducted with 80 pre-weaned calves to evaluate four synthetic flavor enhancers (salty, sweet, sour, bitter) at levels of 3.3, 6.6, and 9.9 g/kg dry matter (DM)11DM; Dry matter, and a control without a flavor enhancer. Experiment 2 tested higher levels (9.9, 19.8, 29.7 g/kg DM) of the sweet flavor enhancer sodium saccharin in a single cafeteria test with 20 calves. Experiment 3 compared three sweet flavor enhancers (sodium saccharin, stevia, sucralose) at 9.9 g/kg DM in another cafeteria test with 20 calves. After selecting sodium saccharin at 9.9 g/kg DM as the optimal flavor enhancer, Experiment 4 was conducted with 40 calves divided into a treatment group receiving the flavored starter and a control group without flavor. In Experiment 1, sodium saccharin at 9.9 g/kg DM resulted in the highest dry matter intake (DMI)22DMI; Dry matter intake of 347 g/d, significantly higher than the control (173 g/d). Experiment 2 revealed a quadratic effect with DMI peaking at 9.9 g/kg DM sodium saccharin (201.0 g/d) and declining at higher levels. Experiment 3 confirmed that sodium saccharin outperformed other sweet flavor enhancers, increasing DMI to 350 g/d compared to 251 g/d for the control. In Experiment 4, calves fed the starter concentrate with 9.9 g/kg DM sodium saccharin showed significantly higher DMI (1749 g/d), average daily gain (ADG33ADG; Average daily gain; 730 g/d), and feed conversion ratio (FCR;44FCR; feed conversion ratio 2.05) compared to the control group (DMI 1470 g/d, ADG 650 g/d, FCR 2.36). Furthermore, calves in the flavored treatment were weaned earlier (59 days) than the control group (64 days). Behavioral observations showed that the sweet flavor treatment increased the time spent on solid feed intake, rumination, and standing behavior. Calves fed the flavored starter had lower levels of cholesterol, triglycerides, and blood urea nitrogen, suggesting improved nutrient utilization. Overall, the results demonstrated the potential benefits of incorporating sodium saccharin as a sweet flavor enhancer in calf starter concentrates, leading to improved feed intake, growth performance, feed efficiency, final body weight (FBW)55FBW; final body weight, and behavioral patterns during the critical pre-weaning and post-weaning periods.

FORMULATION OF PROPOLIS-BASED RECURRENT APHTHOUS STOMATITIS (RAS) PROTECTIVE PATCH WITH COMBINATION OF PVP AND CELLULOSE MATERIALS

Objective: The objective of this study was to obtain a mucoadhesive patch for recurrent aphthous stomatitis (RAS) with propolis, proven propolis’ antibacterial ability against bacteria in the oral cavity, and to obtain the physical characteristics of the produced patch. Methods: The patch was produced using a solvent-casting method. The antibacterial properties were determined by the disc diffusion method against S. mutans, S. oralis, S. sanguinis, and S. gingivalis. The physical characteristics of the patch was determined by examining weight and thickness dimension, swelling, surface pH, and structure observation. Results: The patch was made from 8 formulations with different propolis concentrations, Polyvinylpyrrolidone (PVP), and the use of cellulose materials (Hydroxypropyl methylcellulose and Carboxymethylcellulose). The concentrations of propolis used were 3%, 5%, 7%, and 10%. While the ratio of PVP and cellulose material in the formulation is 2:1. Results showed that propolis had a zone of inhibition greater than 2 mm against S. oralis, S. sanguinis, S. mutans, and P. gingivalis bacteria. Patches produced were clear to brown-colored films with high swelling percentage due to hydrophilic polymers used. The patch thickness that is closest to the requirements of the buccal patch was F8 with 0.36+0.04 mm. The mean values of the patches have matched normal salivary pH of 5.5–7. Physically, PVP/CMC formulations were more sticky, and the PVP/HPMC patches were more solid and stronger. Conclusion: A mucoadhesive patch was obtained with a combination of PVP/CMC and PVP/HPMC, tween 80 as a surfactant, glycerin as a plasticizer, peppermint oil as a flavor enhancer and preservative, with the active ingredient propolis.

Investigation of monosodium glutamate content in flavors, seasonings, and sauces from local markets in Turkey.

Monosodium glutamate (MSG) is a flavor-enhancing compound used to elevate the flavor profiles of various foods. This flavor enhancer is the sodium salt of L-glutamic acid and is widely used in foods, such as flavorings, seasonings, sauces, and instant soups. The potential health effects of MSG consumption, particularly the health issues that excessive consumption could lead to, have been the focus of social concerns. It is stated that excessive consumption of MSG can cause cardiovascular diseases, obesity and diabetes, kidney damage, hypertension, anxiety, and memory impairment. The maximum permissible amount of MSG in foods is set at 10 g/kg according to the Turkish Food Codex. The aim of this study is to develop an appropriate method for analyzing the MSG content within the various food samples like flavorings, seasonings, and spices sold in Turkish local markets. The validation parameters of the developed method were examined and it was found that the developed method corresponds to the recommended values. The limit of detection and the limit of quantitation values were calculated as 4.78 ng/mL and 15.93 ng/mL, respectively. Recovery % was determined to be 100.96% in intra-day and 132.22% in inter-day analyses for the precision of the method. The results compared to the values specified in the Turkish Food Codex Food Additives Regulation and samples that purportedly did not contain MSG on their labels were found to contain MSG.

A Novel Compound with Kokumi Properties: Enzymatic Preparation and Taste Presentation Evaluation of N-Lauroyl Phenylalanine.

To satisfy the demands of the food industry, innovative flavor enhancers need to be developed urgently to increase the food flavor. In our work, N-lauroyl phenylalanine (LP) was prepared from phenylalanine (l-Phe) and lauric acid (Lau) in water through the use of commercial enzymes (Promatex, Sumizyme FP-G, and Trypsin), and its flavor-presenting properties and mechanism were investigated. The highest LP yields obtained under one-factor optimized conditions were 61.28, 63.43, and 77.58%, respectively. Sensory assessment and an e-tongue test revealed that 1 mg/L LP enhanced the kokumi, saltiness, and umami of the simulated chicken broth solution and attenuated the bitterness of the l-isoleucine solution. The molecular simulation results suggested that the mechanisms of LP enhancement of kokumi and umami were related to hCaSR and hT1R1-hT1R3, and that hydrophobic forces and hydrogen bonds were involved in the binding of LP to taste receptors. The results implied that LP is a potential flavor enhancer for food applications.

Chemical and sensory analyses of cultivated pork fat tissue as a flavor enhancer for meat alternatives

The emerging field of cellular agriculture has accelerated the development of cell-cultivated adipose tissue as an additive to enhance the flavor of alternative meat products. However, there has been limited research to evaluate the sensory profile of in vitro-grown tissues compared to conventionally obtained animal fat. This study aimed to investigate the aromatic characteristics of cell-cultivated fat tissue as a flavor enhancer for meat alternatives. Porcine dedifferentiated fat (PDFAT) cells were clonally isolated and differentiated into adipocytes. This cultured adipose tissue was then analyzed alongside native porcine fat using gas chromatography-mass spectrometry (GC/MS) coupled with descriptive sensory analysis by human consumers. This evaluation enabled quantitative and qualitative assessments of volatile compounds released during cooking for both in vitro and in vivo porcine fats. The volatile profiles generated during the cooking process and fatty aroma characteristics reported by sensory consumers were largely similar between the two fat sources, with some differences in select compounds and aroma attributes. Ultimately, the consumers found comparable overall liking scores reported between the conventional and cultured porcine fats. These findings provide valuable sensory evidence supporting the viability of cell-cultivated adipose tissue as a flavor component of meat alternatives, substituting for conventional animal fat.

Phytochemical analysis and effect of short-term administration of aqueous seed extract of Aframomum melegueta on haematologic indices of female albino rats

Background and aims: Aframomum melegueta (Alligator pepper) is a dietary spice widely used for entertainment, religious rites, food flavor enhancer, possessing erythropoietic potentials, and many other medicinal uses. Women are included in eating this widely used spice. This experiment determined the health risk or benefit of short-term administration of aqueous seed extract of A. melegueta on haematologic indices of female albino rats. Methods: Thirty adult female albino rats weighing 160 to 200 g were used for the study. Male rats were introduced into the female rat cages of groups II-V within 12h at the expected estrous phase for mating and withdrawn afterward. Groups I, II, and III were orally administered distilled water only, while groups IV and V received oral doses of 5 µg/kg b.w. Cabergoline and 3000 mg/kg b.w. aqueous seed extract of A. melegueta respectively 24 hours postpartum and once daily by oral gavage for three days. Results: Fourier-transform infrared spectroscopy (FTIR) identified twelve functional groups in the seed extracts, namely –OH, -NH2 , CH, -NH3 +, -CH3 , -OH, -N=C=O, -C≡N, -C=C=C, -NH, -CH3 and -1,3,5-trisubstituted benzenes, while gas chromatography with flame ionization detector (GCFID) determined 15 bioactive components namely kaempferol, naringenin, Sapogernin, flavanones, anthocyanin, flavan-3-ol, cyanogenic glycoside, ribalinidine, rutin, catechin, resveratrol, spartein, epicatechin, steroid and phytate. Non-significant alterations in hemoglobin, packed cell volume (PCV), and red blood cell count were observed. There was a significant (P&lt;0.05) decrease in WBC during pregnancy, but it was improved postpartum. However, platelet count was significantly (P&lt;0.05) reduced after extract administration. Conclusion: The results indicate no adverse anemic condition elicited during pregnancy and delivery on haematologic parameters, namely red blood cells, hemoglobin, and PCV, with a significant decrease in WBC during pregnancy as well as reduction in platelet counts (thrombocytopenia) of extract treated animals post-partum likely due to the flavonoid, resveratrol as well as rutin and (–)-epicatechin components of A. melegueta and thus may increase the risk of bleeding disorders but reflects a positive anti-atherogenic and cardioprotective effect.

A study on Mamak Ravak Yogurt, a gastronomic product

Yoghurt, a fermented product identified with Turkish cuisine, is consumed alone or as a thickener and flavor enhancer in soups, desserts, appetizers, sauces and main dishes, or diluted and consumed as ayran. Silifke yogurt, Silivri yogurt, Ereğli sheep yogurt, Afyon buffalo yogurt, Mamak ravak yogurt and Çaycuma buffalo yogurt are some of the yogurt varieties in Turkish culinary culture. These yogurt varieties are named according to the type of livestock from which the milk is obtained, the production method, storage conditions and consumption status and are associated with the regions they belong to. Ankara, the capital of Turkey and located in the center of Anatolian geography, is one of the important cities reflecting Turkish culinary culture. Mamak ravak yogurt, the geographically marked product of Ankara regional cuisine, is a registered yogurt made with local methods. The efficient and effective use of geographical indications is important for the formation of gastronomic identity, protection and promotion of local products. In this context, the aim of the research is to elaborate the characteristics that distinguish Mamak ravak yogurt, which is produced with yeast obtained from milk fat, from other yogurts, to obtain information on its traditional production and to create recipes for dishes where yogurt is used as an ingredient. The research data were obtained through face-to-face interviews with nine participants who had information about the production of ravak yogurt and its characteristics in the local culinary culture. In line with the data obtained, the importance of ravak yogurt, its use and consumption in the culinary culture, such as its characteristics in all aspects were tried to be revealed and the traditional production stages were detailed. The distinctive features of Mamak ravak yogurt can be described as its high fat content, thick consistency, and the unique production and fermentation processes it undergoes. The high levels of dry matter and fat content in the yogurt, along with its thick consistency, can be attributed to the use of only the creamy part of the milk in the yogurt-making process. It was stated that ravak yogurt is used as the main ingredient in the production of yogurt dough and white soup, which are among the traditional dishes, as well as butter and tarhana production in the region, and it is consumed for breakfast together with local sourdough bread. As a result, it is thought that ravak yogurt, which has an important place in the local cuisine culture of Ankara, should be evaluated and contribute to the tourism, economy and promotion of the region.

Comprehensive Study of Total Nitrogen Content and Microfluidic Profiles in Additive-Enriched Plant-Based Drinks.

The growing consumption of plant-based milk substitutes raises important questions about their composition. The various additives used by manufacturers, including those employed as flavor enhancers, protein additives, and stabilizers, may contain both protein and non-protein nitrogen components. In our study, we examined not only popular milk alternatives but also other milk substitutes made from specific plants. We present a reproducible and rapid method for the simultaneous qualitative and quantitative determination of the total nitrogen content in milk alternatives, focusing on applicability. Using the microchip gel electrophoretic method, we determined that the total nitrogen content differed from the protein content indicated on the packaging. Our results, along with statistical evaluations, supported the hypothesis that different brands of products, derived from the same plant source, resulted in different microfluidic profiles, likely due to the presence of additives. As expected, the microfluidic profiles of additive-free products differed from those of fortified products made from the same plant-based milk replacer. Total nitrogen content provides crucial information for individuals with kidney disease, as is essential to reduce the burden on the kidneys to slow deterioration, alleviate symptoms and avoid complications.

Surface plasmon resonance, molecular docking, and molecular dynamics simulation studies of lysozyme interaction with tannic acid.

Lysozyme (LZM) is an important enzyme in medicine and industry. Tannic acid (TA) is used in brewing, wine industry, and as a food flavor enhancer. In nutritional and food science, LZM interacts with TA, notably in wine and saliva. This study aimed to investigate the binding interaction between LZM and TA using surface plasmon resonance, molecular docking, and molecular dynamics simulation. Chicken egg white lysozyme (CEWLZM) was applied as a model protein. Tri-N-acetylchitotriose (NAG3), the known inhibitor of CEWLZM, was used in the redocking experiments to determine the precise binding location within the complex. The average binding energies obtained from docking NAG3 and tannic acid to the target structure of CEWLZM were found to be -6.46 ± 0.05 kcal/mol and -7.52 ± 0.39 kcal/mol, respectively. The binding free energy of the CEWLZM-TA complex was then calculated as -27.61 kcal/mol by MMPBSA based on MD simulation trajectories. The observed interactions between the ligands and the lysozyme structure were mainly driven by hydrophobic, van der Waals, and H-bond interactions formed by the active site residues. MD simulations showed consistent and satisfactory binding distances between CEWLZM and TA throughout the analysis. SPR analysis was performed using 1X PBS buffer (pH 7.4) as coupling and running buffers, 30 μL/min as flow rate, and 2.5 mg/mL CEWLZM. Serial concentrations of TA (20-150 μM) were injected through immobilized CEWLZM, and the K D value of CEWLZM-TA binding was obtained as 4.17 × 10-5 M. This study could enhance existing literature and pave the way for future research in food science and oral biology.

Mechanism of key volatiles in osmanthus scented green tea on the improvement of its aroma and taste quality

The intensity of green tea's floral and sweet flavors was enhanced after being scented by osmanthus (OSGT). However, the mechanism of flavor enhancement by key volatiles remains unknown. Here, the role of key volatiles in OSGT on aroma and taste was explored by sensory experiment-guided flavor analysis. Binary mixed models of (E)-β-ionone, dihydro-β-ionone, and α-ionone showed additive interactions on floral aroma enhancement, the interactions were increased with increasing concentrations. At the concentration in OSGT, binary mixed models of (E)-β-ionone, geraniol, linalool, and γ-decalactone showed additive interactions on sweet aroma enhancement. (E)-β-ionone, geraniol, linalool, and γ-decalactone all significantly increased the perceived intensity of sweetness of sucrose solutions. Additionally, molecular docking revealed the perception mechanism of olfactory and taste receptors to the above characterized volatiles, with hydrogen bonding and hydrophobic interactions being the main interactions. This study highlights the importance of characteristic volatiles in enhancing the flavor of OSGT.

Consumers' sensory perception and emotional response towards animal and plant‐based soups (familiar food items) with the addition of shio‐koji (an unfamiliar ingredient)

SummaryGlobally, consumers continue to seek out novel foods and ingredients from different cultures and regions. Shio‐koji is a fermented seasoning that is usually made by fermenting rice with koji (Aspergillus oryzae). It has been proposed that shio‐koji can be used as a flavour enhancer of foods. This study investigated consumers' (n = 96; generally unfamiliar with koji) liking (hedonic scales), emotional response (using the EsSense25 profile in check‐all‐that‐apply format), as well as their sensory perception (generalised Labelled Magnitude Scales and free comment) of shio‐koji additions to food items. Participants evaluated three different soups (chicken, vegetable and tomato), a familiar food product, with and without the addition of shio‐koji. The shio‐koji increased the consumers' liking of the vegetable soup and increased their perception of saltiness in the vegetable and tomato soups. The bitterness and sourness intensity of the chicken soup decreased with the addition of shio‐koji, while the sweetness increased. However, the umami taste of all soups was not impacted. The soups with shio‐koji were also associated with positive emotions. During the free comment task, shio‐koji led to an increased mention of meaty attributes to describe the vegetable soup, but the inverse occurred when the participants evaluated the chicken soup. The results indicate that shio‐koji impacted consumer perceptions of both animal‐ and plant‐based soups. Future studies should continue to investigate the use of shio‐koji to enhance the flavour of different food products.