Non-volatile Taste Active Compounds Research Articles

Non-volatile taste active compounds and umami evaluation of Agrocybe aegerita hydrolysates derived using different enzymes

Agrocybe aegerita is widely popular for its umami taste. This study utilized five enzymes to hydrolyze the non-volatile taste active compounds extracted from A. aegerita, including inorganic ions, organic acids, soluble sugars, free amino acids, 5′-nucleotides, and small peptides. The taste activity value (TAV) was used to measure the non-volatile taste active components, while the synergistic effects of umami were determined using equivalent umami concentration (EUC). The results showed that the protamex-treated hydrolysate had the highest umami sensory score (7.03) and EUC value (1039.475 ± 2.673) with the most low-molecular-weight peptides (<1 KDa) and soluble sugars, conferring the best overall flavor characteristics. Furthermore, a positive correlation was found between the EUC values and umami sensory scores and acceptability. Overall, the results showed that the protamex-treated A. aegerita hydrolysate had the highest umami taste and acceptability. Thus, this study provides more information for further studies on the umami compounds of A. aegerita and a theoretical basis for the development and utilization of A. aegerita as a condiment.

Non-volatile taste active compounds in the meat of river snail (Sinotaia quadrata) determined by 1H NMR, e-tongue and sensory analysis

To investigate the non-volatile taste-active components in the meat of river snail, free amino acids, nucleotides, organic acids, soluble sugars and alkaloids in cooked meat were qualitatively and quantitatively analyzed by 1H nuclear magnetic resonance (1H NMR). Their taste active values (TAVs) and equivalent umami concentration (EUC) were calculated to evaluate the key taste-active compounds and umami attribute, respectively. The results suggested that 33 metabolites were detected by 1H NMR, among which the TAVs of 9 compounds were greater than 1.0. The EUC was 13.19 g MSG/100 g (MSG, monosodium glutamate), indicating that umami taste of the meat was very intense. In order to find out the key taste-active compounds, the e-tongue was used by addition and omission experiments. Finally, sensory evaluation (flavour profile method and quantitative descriptive analysis) was carried out to confirm key taste-active compounds. The key taste-active compounds in river snail meat were determined to be arginine, glutamate, lysine, alanine, glycine, threonine, IMP, AMP, GMP, succinate and acetate, and the characteristic taste of river snail meat could be mimicked by these 11 key taste-active compounds. This research might be helpful for developing the products of river snail.

Seasonal Variation of Biochemical Composition and Non-Volatile Taste Active Compounds in Pearl Oyster Pinctada fucata martensii from Two Selective Strains

Recently, a new pearl oyster Pinctada fucata martensii strain has begun to be cultured as seafood. In the present study, the seasonal variation (February and June) in biochemical composition and flavor compounds in two P. f. martensii strains (strain for pearl production was abbreviated to PP, and seafood was abbreviated to PE) were detected to compare the nutritional and flavor differences between them, and to provide a reference for the seasonal preference of consumers for eating P. f. martensii. The ratio of soft tissues in PE-Feb was significantly higher than that in PP-Feb (p &lt; 0.05). The contents of ash, crude protein, and crude lipid were higher in PP than those in PE in the same season, while significantly higher contents of glycogen in the PE strain were observed compared to the PP strain in the same season (p &lt; 0.05). The major amino acids (such as Glu and Asp) and PUFA (such as DHA and EPA) were almost the same in two P. f. martensii strains in the same season, while the contents of these nutrients were significantly higher in February compared to June (p &lt; 0.05). Taurine content in PE-Feb was the highest (19.58 mg/g wet weight), followed by PP-Jun, PP-Feb, and PE-Jun. The umami and sweet FAA contents of the same P. f. martensii strain in February were significantly higher than those in June (p &lt; 0.05). The AMP content in PP-Jun was the highest (64.17 mg/100 g wet weight), followed by PP-Feb, PE-Jun, and PE-Feb. Succinic acid was the major organic acid, and its content in February was significantly higher than in June (p &lt; 0.05). The betaine content in PP-Feb was the highest (23.02 mg/g of wet weight), followed by PE-Feb (20.43 mg/g of wet weight), PP-Jun (16.28 mg/g of wet weight), and PE-Jun (12.33 mg/g of wet weight), and significant differences were observed among these four groups (p &lt; 0.05). In conclusion, the edible P. f. martensii strain harvest in February is rich in protein, glycogen, PUFA (DHA and EPA), taurine, succinic acid, and betaine, which could provide healthy nutrition and a good flavor for humans.

Effects of different processing methods on the biochemical composition, color and non-volatile taste active compounds of whiteleg shrimp (Litopenaeus vannamei)

This study determined the biochemical composition, color change, and non-volatile taste-active composition in raw (FSM), boiled (BSM), hot air-dried (HSM), microwave-dried (MSM), and roasted (RSM) whiteleg shrimp meat. All the treatments significantly influenced the biochemical and taste profile of whiteleg shrimp. Processing primarily affected the color and was measured in terms of total color difference (ΔE) and hue angle (H°) values. The fatty acid profiles of FSM and BSM were similar and different from the remaining groups. Moreover, boiling has reduced the content of taste compounds except glucose significantly (P < 0.05) compared to other groups. For the taste evaluation, equivalent umami concentration (EUC) was determined for all the groups and is significantly different (P < 0.05) in the order of MSM>RSM>HSM>FSM>BSM. This study demonstrated that microwave drying showed a significant increase in the content of taste components and the umami flavor of whiteleg shrimp compared to other processing methods.

Effects of High Hydrostatic Pressure and Storage Temperature on Fatty Acids and Non-Volatile Taste Active Compounds in Red Claw Crayfish (Cherax quadricarinatus).

The effects of high hydrostatic pressure (treated with 200, 400 and 600 MPa) and storage temperatures (4 °C and −20 °C) on the fatty acids and flavor compounds of red claw crayfish were studied. HHP decreased the PUFA, GMP, IMP and AMP, citric and lactic acids, and PO43− contents, but the FAA, Ca2+ and Cl− contents increased in HHP-treated crayfish compared to untreated crayfish at 0 d. Storage at −20 °C could restrain the fatty acids and flavor contents compared to those stored at 4 °C. The GMP, AMP, citric acid and PO43− contents decreased, and Ca2+ and Cl− contents increased after storage at 4 °C for 15 d (p < 0.05). HHP at 200 and 400 MPa increased EUC on 0 d. No significant changes in EUC were observed after storage at −20 °C for 15 d, significant decreases were noted at 4 °C than the crayfish stored for 0 d (p < 0.05), except for the untreated group. Generally, HHP at 200 or 400 MPa, and storage at −20 °C is beneficial according to the shelling rates and EUC of crayfish.

Comparison of Biochemical Composition and Non-Volatile Taste Active Compounds of Back and Abdominal Muscles in Three Marine Perciform Fishes, Chromileptes altivelis, Epinephelus akaara and Acanthopagrus schlegelii.

Humpback grouper Chromileptes altivelis (HG), red-spotted grouper Epinephelus akaara (RG) and black seabream Acanthopagrus schlegelii (BS) are three popular perciform fishes with an increasingly important farming industry. The prices of BS are much lower than other grouper species; however, the differences in the nutritive values of these three perciform fishes with commercial specifications have not been reported. In this study, the biochemical composition and non-volatile taste active compounds of adult HG, RG and BS were investigated. Moisture contents in BS were significantly higher than in HG and RG (p < 0.05), and relatively lower crude protein contents in BS were observed. Lipid contents of back muscle were lower than that of abdomen muscle in the three fish species. C22:6n-3 (DHA) was the major poly-unsaturated fatty acid (PUFA) in HG and BS, while the main PUFA in RG was C18:2n-6. The total healthy omega-3 fatty acid (Σn-3) profiles in HG were the highest (24.08–24.59%), followed by RG (18.24–19.06%) and BS (13.63–15.91%) (p < 0.05). Glycine was the most abundant free amino acid (FAA) in HG and RG, while lysine was the major FAA in BS. Equivalent umami concentration (EUC) values in BS were the highest, followed by HG and RG (p < 0.05). Lactic acid and PO43− were the major organic acids and inorganic ions, respectively. In conclusion, HG and RG provided more protein and healthy omega-3 fatty acids than BS, while BS had a stronger umami taste according to the EUC values.

Effects of high hydrostatic pressure (HHP) and storage temperature on bacterial counts, color change, fatty acids and non-volatile taste active compounds of oysters (Crassostrea ariakensis)

The effects of HHP and storage temperature on bacterial counts, color, fatty acids and flavor compounds of oysters Crassostrea ariakensis were investigated. Counts of Vibrio vulnificus and Vibrio parahaemolyticus decreased to undetectable levels in ≥ 400 MPa-treated oysters. Storage at −20 °C significantly restrained microbial growth compared to 4 °C (P < 0.05). L* values of HHP-treated oysters significantly increased compared to raw oysters (P < 0.05). Storage slightly affected the color according to total color difference (ΔE*) values. Fatty acid profiles and betaine contents in 400 and 600 MPa-treated oysters at 0 and 15 d were almost the same as raw samples. Contents of total free amino acids (FAAs), Na+ and Ca2+ were significantly higher in 400 and 600 MPa-treated oysters than those in raw oysters at 0 d (P < 0.05), while the opposite results were observed in 5′-adenosine monophosphate (AMP), 5′-guanosine monophosphate (GMP), citric acid, succinic acid, K+ and PO43− (P < 0.05). At 400 and 600 MPa, FAAs significantly decreased after 15-d storage at 4 °C and −20 °C (P < 0.05), while no significant changes were observed in nucleotides, organic acids and inorganic ions.

Investigating influence of aquaculture seawater with different salinities on non-volatile taste-active compounds in Pacific oyster (Crassostrea gigas)

The oyster is well-known for its delicious taste and nutritional benefits. However, the taste of oysters in the market is relatively monotonous at present. In order to develop more tastes of oysters, this study explored the taste compounds (organic-acids, 5′-nucleotides and free amino acids) of Pacific oysters (Crassostrea gigas, triploid oyster) obtained from aquaculture at three different salinities (25‰, 28‰ and 32‰). The results showed that the contents of 5′-nucleotides (52.59 mg/100 g) in the test samples from the aquaculture salinity of 28‰ were higher than those in the salinity of 25‰ and 32‰. The contents of free amino acids (1760.47 mg/100 g) in the 32‰ sample were higher than those in the salinity of 25‰ and 28‰ ones. In addition, the taste activity value (TAV) and equivalent umami concentration (EUC) of three samples were calculated. The relationship between EUC and sensory evaluation was also investigated. The results showed that the highest TAV of the major free amino acids and 5′-nucleotides was observed in the 28‰ salinity oyster sample. A positive relationship was established between EUC and sensory score of overall taste as well as umami, respectively. Our results suggested that 28‰ was the optimal aquaculture salinity with regards to the oyster’s taste, and it was the most commonly accepted. The study may be helpful to guide rational development of diversified flavors of oyster.

Comparison of biochemical composition and non-volatile taste active compounds in raw, high hydrostatic pressure-treated and steamed oysters Crassostrea hongkongensis

In this study, the effects of high hydrostatic pressure (HHP) and steam on biochemical composition and non-volatile taste active compounds of oysters Crassostrea hongkongensis were investigated. The moisture content in steamed oysters significantly decreased when compared to raw samples, subsequently their crude protein, crude lipid, glycogen and ash contents (% wet weight) were all increased (P < 0.05). In addition, though the moisture content in HHP oysters decreased, no significant differences were observed in proximate compositions compared to raw oysters, except crude protein. There were no significant differences in saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) profiles between raw and HHP oysters, however, C20:3n6 content in HHP oysters was significantly higher than that in raw samples (P < 0.05). The PUFA profile of steamed oysters, mostly contributed by n-3 PUFA, was significantly higher than that of both raw and HHP samples (P < 0.05). Major free amino acids (FAA) (taste activity value, TAV > 1) in oysters with three treatments were alanine, glycine, glutamic acid and histidine, and their contents were significantly higher in raw and HHP groups than that in steamed group. The 5′-inosine monophosphate (IMP) and 5′-guanosine monophosphate (GMP) in HHP and steamed oysters decreased compared to raw samples, while AMP content in steam oysters were significantly increased (P < 0.05). The equivalent umami concentration (EUC) of oysters of raw, HHP and steamed groups were 8.80, 3.66 and 1.44 g MSG/100 g, respectively, with significant differences observed among different treatments (P < 0.05). Succinic acid was the major organic acid in raw and HHP oysters, while lactic acid was the major organic acid in steamed groups. Further, Na+, K+, PO43− and Cl− were the main inorganic ions (TAV > 1), and their contents were significantly higher in raw and HHP groups than that in steamed group (P < 0.05). This study demonstrated that HHP treatment slightly influenced the changes in the biochemical composition and non-volatile taste active compounds to raw oysters, compared to steamed process.

Non-volatile taste active compounds and umami evaluation in two aquacultured pufferfish (Takifugu obscurus and Takifugu rubripes)

Takifugu is famous for its delicious taste and consumption is increasing since eating pufferfish became legal in China in 2016. Boiled and steamed T. obscurus and T. rubripes were analyzed for their taste compounds including proximate compositions, inorganic ions, free amino acids, 5′-nucleotides and organic acids. Non-volatile taste active components and umami synergistic effects were measured using taste activity values (TAV) and equivalent umami concentrations (EUC), respectively. Additionally, the relationship between EUC and sensory evaluation was also investigated. The amount of the main taste components in T. obscurus was higher than T. rubripes, and similar results were obtained during cooking, where steaming had a higher amount of taste compounds than boiling. Inosine-5′-monophosphate was the dominant taste compound (150–370 mg/100 g) and its TAV in all samples was much >1. Na+ and K+ significantly contributed to the taste of both fish. EUC values for T. obscurus were greater than T. rubripes, and the umami intensities of 100 g of both fish were equivalent to 0.50–2.65 g monosodium glutamate. Subsequently, a positive relationship was shown between the EUC values and sensory score of umami and acceptability. All results suggested that T. obscurus had higher umami taste and was more acceptable.

Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside.

The Maillard reaction (MR) is responsible for the development of color, taste and aroma in bakery products though the formation of numerous aroma compounds such as pyrazines, pyrroles and aldehydes, nonvolatile taste active compounds and melanoidins. In this article, we investigate the effect of quercetin 3β-D-rutinoside (rutin) supplementation, at the level of 5–50 mg per 100 g, of rye-buckwheat biscuits on the formation of phenolics and volatile Maillard reaction products (MRPs) such as pyrazines, furfuryl alcohol and furfural, determined by headspace solid phase microextraction followed by gas chromatography–mass spectrometry (HS-SPME/GC–MS), in addition to the effect on the antioxidant capacity. The study confirmed that rutin was stable under baking conditions as showed by its content in rye-buckwheat biscuits. Supplementation of biscuits with increasing amounts of rutin resulted in the progressive increase of total phenolics and antioxidant capacity measured by DPPH and OxHLIA assays, but it had no effect on their sensory quality. From the eighteen compounds identified by HS-SPME/GC–MS in the volatile fraction of biscuits were quantitated as a compounds-of-interest: methylpyrazine, ethylpyrazine, 2,3-; 2,5- and 2,6-dimethylpyrazines, as well as furfural, furfuryl alcohol and hexanal. The rutin supplementation of biscuits might be one of the factors to influence the formation of both desirable volatile compounds and undesirable toxic compounds. In conclusion, this study indicates for the significant role of polyphenols on the formation of volatile compounds in biscuits with possible future application in the development of healthy bakery products with high antioxidant capacity.

Comparison of nonvolatile taste active compounds of wild and cultured mud crab Scylla paramamosain

Nonvolatile taste active compounds, including free amino acids (FAAs), 5′-nucleotides, betaine, soluble sugars, trimethylamine oxide and organic acids of wild and cultured mud crab Scylla paramamosain were examined. The main taste in mud crab (MC) is derived from the FAAs, 5′-nucleotides, betaine, and organic acids, based on the fact that these compounds have a taste activity value (TAV) > 1. Wild MCs had a higher content of total FAAs, 5′-nucleotides, betaine, and organic acids in meat compared with cultured animals. However, no differences in the taste active compound levels were observed in the gonads of wild and cultured MCs, with betaine being the exception (wild crab > cultured crab). The total concentrations of FAAs in MC ranged from 12.71 to 36.94 mg/g. Monosodium glutamate (MSG)-like FAAs were primarily contributed by glutamic acid, and ranged from 0.71 to 0.93 mg/g. The concentrations of 5′-nucleotides were 1.10–2.24 mg/g, in which 5′-inosine monophosphate (IMP) and 5′-adenosine monophosphate (AMP) were the predominant TAVs (TAV > 1). The total concentrations of organic acids in MC were 2.41–11.10 mg/g, in which lactic and succinic acid in meat, and citric acid and succinic acid in female gonads were the main organic acids. The gonads were observed to have higher concentrations of 5′-nucleotides and organic acids compared with crab meat, with the equivalent umami concentration in gonads being higher than that in crab meat. In conclusion, wild MCs contained more active-taste nonvolatile flavor components relative to those detected in cultured MCs.

Calculated Taste Activity Values and Umami Equivalences Explain Why Dried Sha-chong (Sipunculus nudus) Is a Valuable Condiment

ABSTRACTActive nonvolatile taste active compounds—including free amino acids, flavor 5ʹ-nucleotides, lactic acid, succinic acid, and four kinds of inorganic ions in dried Sha-chong (Sipunculus nudus)—were analyzed. The results were then used to calculate taste activity values (TAVs) and equivalent umami concentration (EUC) to evaluate their potential contributions to depth of flavor. Our results showed that the total free amino acid content of dried Sha-chong was 56.62 mg/g; glycine, arginine, and alanine as the major free amino acids, accounting for more than 76% of the total free amino acids; 5ʹ-adenosine monophosphate (AMP) and 5ʹ-inosine monophosphate (IMP) were the main flavor 5ʹ-nucleotides (128.8 and 121.0 mg/100 g); guanosine monophosphate (GMP) was present in a small amount, only 14.6 mg/100 g. Eight amino acids—especially Gly, Arg, and Ala,—three flavor 5ʹ-nucleotides, succinic acid, sodium, potassium, phosphate, and chloride ions were of high TAV greater than 1. The EUC of dried Sha-chong was 49.12 g MSG/100 g, which meant that the dried Sha-chong has a strong umami taste and is suitable for use as umami condiment.

Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis)

Abstract The non-volatile taste active compounds, including soluble sugars, succinic acid, free amino acids and flavour 5′-nucleotides in the meat of Chinese mitten crab (Eriocheir sinensis) were analyzed, and their taste impacts were evaluated by taste active values (TAVs) and equivalent umami concentration (EUC) methods. The total free amino acid content of crab meat was 20.9 mg/g. Arginine, glycine and alanine were the major free amino acids, accounting for more than 70% of the total free amino acids. 5′-Adenosine monophosphate (AMP) was the main flavour 5′-nucleotide (75.3 mg/100 g), followed by 5′-inosine monophosphate (IMP) (34.4 mg/100 g) and 5′-guanosine monophosphate (GMP) (2.3 mg/100 g). Arginine, glycine, alanine, glutamic acid, IMP and AMP were of high TAV (greater than one), and they had strong taste impacts on the crab meat flavour. Glycine and alanine contributed to the major sweet taste, while glutamic acid, IMP and AMP contributed to the strong umami taste. As the TAVs of soluble sugar, succinic acid and bitter free amino acids were lower than one, thus those compounds are likely to have insignificant impact on the taste of the crab meat. The EUC was 4.2 g MSG/100 g crab meat, which meant that the umami taste of the crab meat was very intense.