Nonvolatile Taste Research Articles

Evaluation of volatile and non-volatile taste and flavour compounds of some Italian tomato cultivars throughout processing

Evaluation of volatile and non-volatile taste and flavour compounds of some Italian tomato cultivars throughout processing

Effect of Pulsed Light Irradiation on Bioactive, Nonvolatile Components and Antioxidant Properties of Caterpillar Medicinal Mushroom Cordyceps militaris (Ascomycetes).

The caterpillar medicinal mushroom Cordyceps militaris contains many bioactive components, such as adenosine, cordycepin, and polysaccharides. In this study, C. militaris was exposed to 0, 3, 6, or 9 pulses of light irradiation to estimate changes in vitamin D2, bioactive compounds, nonvolatile taste components, and antioxidant properties. In addition, we compared the components and properties of C. militaris mycelia and solid waste medium that had been treated with pulsed light (PL) irradiation. Overall, PL irradiation of C. militaris increased the vitamin D2 content and increased the total amino acid levels 9-48%; the antioxidant properties of the mycelia treated with 0 pulses and of the solid waste medium treated with 3 pulses all exhibited lower half-maximal effective concentrations. Therefore, PL irradiation affected the amounts of bioactive compounds, but the irradiated samples still contained intense umami taste and a sufficient amount of antioxidant components.

Non-Volatile Taste Components of Different Cultivated Mushrooms at Mycelia, Primordium, and Fruit Body Cultivation Stages

Free amino acid, flavor 5’-nucleotides, organic acid, and the values of equivalent umami concentration of cultivable mushrooms, namely Pleurotus eryngii, Agrocybe aegerita, and Lentinus edodes, were investigated at different cultivation stages, mycelia, primordium, and fruit bodies. Fruit bodies were higher than mycelia in contents of total free amino acid, flavor 5’-nucleotides, and the values of equivalent umami concentration in three cultivated mushrooms, but lower in contents of total organic acid in P. eryngii and L. edodes, respectively. Contents of total organic acid at three cultivation stages of three cultivated mushrooms ranged from 32.65 to 125.50 mg g–1 with the primordium stage of L. edodes being the highest. Overall, the amount of the nutrition and flavor components of mushroom might be related with mushroom species, fermentation way, and cultivated time. Some compounds could be also extracted from mycelia or primordium of mushrooms other than fruit body.

Quality of Bread Supplemented with Antrodia salmonea-Fermented Grains.

Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7% of wheat flour to make bread. No difference in proximate composition, texture profile and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and fermented grains looked different. Bread supplemented with fermented grains had similar thermal properties, which differed from those of white bread and bread supplemented with mycelium. Bread supplemented with fermented grains contained substantial mass fractions (on dry mass basis) of adenosine (0.92-1.96 µg/g), ergosterol (24.53-30.12 µg/g), ergothioneine (2.16-3.18 µg/g) and γ-aminobutyric acid (2.20-2.45 µg/g). In addition, bread supplemented with mycelium contained lovastatin (0.43 µg/g). White bread and bread supplemented with fermented grains had similar sensory results. Overall, fermented grains could be incorporated into bread to provide beneficial effects.

Nonvolatile Taste Components and Antioxidant Properties of Fruiting Body and Mycelium with High Ergothioneine Content from the Culinary-Medicinal Golden Oyster Mushroom Pleurotus citrinopileatus (Agaricomycetes).

Pleurotus citrinopileatus mycelium was prepared with high ergothioneine (Hi-Ergo) content and its proximate composition, nonvolatile taste components, and antioxidant properties were studied. The ergothioneine contents of fruiting bodies and Hi-Ergo and regular mycelia were 3.89, 14.57, and 0.37 mg/g dry weight, respectively. Hi-Ergo mycelium contained more dietary fiber, soluble polysaccharides, and ash but less carbohydrates, reducing sugar, fiber, and fat than regular mycelium. However, Hi-Ergo mycelium contained the smallest amounts of total sugars and polyols (47.43 mg/g dry weight). In addition, Hi-Ergo mycelium showed the most intense umami taste. On the basis of the half-maximal effective concentration values obtained, the 70% ethanolic extract from Hi-Ergo mycelium showed the most effective antioxidant activity, reducing power, and scavenging ability, whereas the fruiting body showed the most effective antioxidant activity, chelating ability, and Trolox-equivalent antioxidant capacity. Overall, Hi-Ergo mycelium could be beneficially used as a food-flavoring material or as a nutritional supplement.

Effects of different carbon sources and C/N values on nonvolatile taste components of Pleurotus eryngii

SummaryPleurotus eryngii, the second largest industrial cultivation mushroom in China, is usually cultivated on substrates mainly consisting of sawdust and corncob. In this study, experiments were performed to determine the effects of different carbon sources and C/N values on nonvolatile taste components of P. eryngii. The effects of different carbon sources on nonvolatile taste components levels revealed that sawdust was beneficial to high levels of crude protein, amino acids, 5′‐nucleotides and equivalent umami concentration, while corncob was beneficial to high contents of carbohydrate, polysaccharides and trehalose. At the similar C/N values, relatively higher sawdust content was beneficial to umami amino acid production, while relatively higher corncob content was beneficial to high contents of carbohydrate, polysaccharides and mannitol. Higher C/N value was beneficial to high levels of crude protein, amino acids, 5′‐nucleotides and equivalent umami concentration, while lower C/N value was beneficial to high contents of carbohydrate, polysaccharides and trehalose. These results provided information for P. eryngii fruit body industrial cultivation to obtain specific nonvolatile taste components with high levels.

Nonvolatile Taste Components and Functional Compounds of Commercial Soy Sauce Products

Soy sauce is an indispensable seasoning sauce in East and Southeast Asian countries, and its umami taste and functional compounds were studied. Four soy sauce products were grade A products with varied pH values (pH = 4.90–5.09), specific gravities (1.112–1.186), total solids (29.23–30.74 g/100 mL) and protein contents (8.34–9.51 g/100 mL). The equivalent umami concentrations differed and varied from 15.34 to 285.83 g monosodium glutamate/100 mL. Product A contained higher amounts of total isoflavones (14.58 μg/mL), but product B contained no isoflavone. Besides, four products contained high contents of γ-aminobutyric acid (GABA; 210.34–514.36 μg/mL) and two ranges of ergothioneine (1.98–2.04 and 10.57–10.61 μg/mL). Principal component analysis showed that four kinds of soy sauce products had entirely different profiles of parameters and compounds. Overall, these four products would give rise to different umami perception and would provide with certain beneficial amounts of GABA and ergothioneine. Practical Applications Soy sauce is an indispensable seasoning sauce in East and Southeast Asian countries. Usually, soy sauce contained taste components such as glutamic and aspartic acids and 5′-nucleotides to show an umami taste. Because soy sauce is a fungus-fermented product, it may contain several functional compounds such as isoflavones, lovastatin, γ-aminobutyric acid (GABA) and ergothioneine. In this research, we analyzed taste and functional compounds in four kinds of commercial products. Four soy sauce products were grade A products, but their equivalent umami concentrations differed. These four products would give rise to different umami perception and would provide with certain amounts of beneficial GABA and ergothioneine. Principal component analysis showed that four kinds of soy sauce products had entirely different profiles of parameters and compounds. These results could be added to establish a databank for identifying and distinguishing the kind of soy sauce products.

Comparison of non-volatile taste-active components in fish sauce produced from lizardfish Saurida wanieso viscera under different conditions

Lizardfish is a major ingredient for the manufacture of surimi in Japan, and its viscera are considered a novel source of protease to enhance protein autolysis. We investigated the non-volatile taste components of fish sauce produced from the lizardfish Saurida wanieso viscera in order to clarify the effects of fermentation conditions on the quality of fish sauce. Samples were fermented for 40 days under three sets of conditions: group 1, pH 7.0 and 60 °C; group 2, pH 11.0 and 40 °C; and group 3, uncontrolled pH and ambient temperature. Group 2 showed the highest concentration of umami amino acids (1,195.29 mg/100 ml) and sweet amino acids (2,033.60 mg/100 ml). High levels of lactic acid (1,219.65 mg/100 ml), acetic acid (367.08 mg/100 ml), and pyroglutamic acid (261.66 mg/100 ml) were also found in group 2. In addition, investigation of nucleic acid-related compounds revealed differences in the degree of nucleotide hydrolysis among the three groups during fermentation. Sensory evaluation showed that group 2 had the highest umami and the lowest bitterness, indicating that this group had the most preferable taste. These results reveal that fermentation under conditions optimal for endogenous proteases is beneficial for producing a product with optimal taste qualities.

Proximate compositions, nonvolatile taste components and antioxidant capacities of some dried edible mushrooms collected from Thailand

Four species of mushrooms are commercially available in Thailand, namely Lentinus edodes, Pleurotus eryngii, Pleurotus sajor-caju and Pleurotus djamor and their nutritional compositions, nonvolatile taste components as well as antioxidant capacities were determined. In this research, each mentioned mushrooms were dehydrated by hot air drying prior to analysis. All dried mushrooms were found to be good sources of proteins, with contents varying in the ranges of 21.23–28.23 g/100 g dry weight (dw) while the fat content was very low (1.47–2.57 g/100 g dw). Trehalose (12.97–42.57 mg/g dw) and mannitol (73.27–75.53 mg/g dw) were considered as the major mushroom sugar/polyol. Total soluble sugar contents were in the order: L. edodes > P. sajor-caju > P. eryngii and P. djamor. Total content of free amino acids also varied and ranged from 28.46 to 57.09 mg/g dw. Monosodium glutamate (MSG)-like components were the highest in P. eryngii (10.72 mg/g dw), and lowest in L. edodes (7.16 mg/g dw) and P. djamor (7.41 mg/g dw). Equivalent umami concentration values (EUC) in four dried edible mushrooms ranged from 200.28 to 299.60 g MSG/100 g dw, and the highest EUC was found in P. eryngii, followed by P. djamor, P. sajor-caju and L. edodes, respectively. In addition, L. edodes contained the highest total phenolic contents (26.63 mg/g dw) as well as antioxidant capacities as evaluated by DPPH radical scavenging activity (DPPH-RSA, 7.58 mg/g trolox dw), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity (ABTS-RSA, 2.19 mg/g trolox dw) and Ferric ion reducing antioxidant power (FRAP, 18.77 mg/g trolox dw). This result obtained revealed that all dried mushrooms contained a relatively strong umami taste and could be used as functional foods with a palatable umami taste or in the formulation of nutraceuticals.

The influence of four drying methods on nonvolatile taste components of White Hypsizygus marmoreus

The influence of four drying methods on nonvolatile taste components of White Hypsizygus marmoreus (WHM) was studied. The soluble sugar, free amino acids, organic acids, and flavor nucleotides of WHM were determined and compared by HPLC after hot air drying, vacuum drying (VD), microwave-vacuum drying (MVD), and vacuum freeze-drying (FD). Equivalent umami concentration (EUC) was used to evaluate the umami taste of WHM. The results showed that the four drying methods had different influence on the soluble sugar, free amino acids, organic acids, and flavor nucleotides. Soluble sugar retention after MVD was the highest (192.61 mg/g), but the EUC (147.6 g/100 g) was lower. The content of essential amino acids (22.83 mg/g), flavor amino acids (22.05 mg/g), and total amino acids (48.95 mg/g) after VD was the highest, but the EUC was the lowest; FD can reduce the loss of the total flavor nucleotides to the minimum, compared with the other three drying methods. FD got the highest retention rate of the total organic acids especially succinic acid, and the influence on amino acids was almost the same with VD. Considering the maximum retention of nonvolatile taste components, FD is the most optimal drying method. Different drying methods have their respective advantages, and this study provided reference for the processing of the WHM.

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.

Nutrients and non-volatile taste compounds in Chinese mitten crab by-products

Edible viscera (EV) and remainder tissues (RTs) are two by-products of Chinese mitten crab. The objective of this study was to assess the nutrient and non-volatile taste compound contents of EV and RTs. EV and RTs were high in fat (25.35 %) and protein (16.46 %), respectively. Both by-products were good sources of Zn, Fe, and Cu. Both samples contained unsaturated fatty acids (75 % of the total fatty acids) and a balanced ratio of essential fatty acids. The total amino acid content relative to protein in EV and RTs were 77.62 and 66.74 g/100 g, respectively. Alanine (sweet), glutamate (umami), and arginine (bitter/sweet) were the predominant free amino acids that contributed to pleasant flavors due to their taste activity values (TAVs) >1. TAVs of disodium 5′-adenosine monophosphate, disodium 5′-guanosine monophosphate, and disodium 5′-inosine monophosphate were >1 in RT but <1 in EV. Equivalent umami concentrations were 2.71 and 9.00 g MSG/100 g in EV and RTs, respectively, indicating that umami taste in both by-products was very intense. EV and RTs have high nutritional and flavor qualities and could be utilized as flavors and functional food ingredients.

Changes in non-volatile taste components of button mushroom (Agaricus bisporus) during different stages of freeze drying and freeze drying combined with microwave vacuum drying

Button mushroom slices were dehydrated using freeze drying (FD) or FD combined with microwave vacuum drying (FMVD), and the non-volatile component profiles were studied. The results showed that the level of non-volatile components in button mushroom firstly increased during sublimation of FD/FMVD process and then fell during desorption in FD process and MVD in FMVD process. Compared to FD products, the contents of soluble sugars and polyols in FMVD products were relatively low, whereas the contents of total free amino acids were significantly higher, close to the level of fresh mushroom. However, there was no significant difference in the contents of 5′-nucleotides and organic acids between FD and FMVD products. The equivalent umami concentration (EUC) values for FD and FMVD products did not differ from fresh, indicating that both drying methods could effectively preserve MSG (monosodium glutamate)-like components in button mushroom.

Non-volatile taste components of several cultivated mushrooms

Five species of dried mushrooms are commercially available in China, namely Agrocybe cylindracea, Pleurotus cystidiosus, Agaricus blazei, Pleurotus eryngii, and Coprinus comatus, and their nonvolatile taste components were studied. Trehalose (12.23–301.63mg/g) and mannitol (12.37–152.11mg/g) were considered as the major mushroom sugar/polyol in the five test species. The total free amino acid levels ranged from 4.09 to 22.73mg/g. MSG-like components contents ranged from 0.97 to 4.99mg/g. 5′-Nucleotide levels ranged from 1.68mg/g in P. eryngii to 3.79mg/g in C. comatus. Fumaric acid (96.11mg/g) in P. cystidiosus were significantly higher compared with the other mushrooms, and citric acid (113.13mg/g), as the highest of any organic acid among the five mushrooms, were found in A. blazei. Equivalent umami concentrations values in these five test mushrooms ranged from 11.19 to 88.37g/100g dry weight. A. blazei, C.comatus and A. cylindracea possessed highly strong umami taste.

Sheepmeat Flavor and the Effect of Different Feeding Systems: A Review

Lamb has a unique flavor, distinct from other popular red meats. Although flavor underpins lamb's popularity, it can also be an impediment to consumer acceptance. Lack of familiarity with sheepmeat flavor itself can be a barrier for some consumers, and undesirable feed-induced flavors may also compromise acceptability. Against the backdrop of climate uncertainty and unpredictable rainfall patterns, sheep producers are turning to alternatives to traditional grazing pasture systems. Historically, pasture has been the predominant feed system for lamb production in Australia and around the world. It is for this reason that there has been a focus on "pastoral" flavor in sheep meat. Pasture-associated flavors may be accepted as "normal" by consumers accustomed to meat from pasture-fed sheep; however, these flavors may be unfamiliar to consumers of meat produced from grain-fed and other feed systems. Over the past few decades, studies examining the impacts of different feeds on lamb meat quality have yielded variable consumer responses ranging from "no effect" to "unacceptable", illustrating the diverse and sometimes inconsistent impacts of different forages on sheepmeat flavor. Despite considerable research, there is no consensus on which volatiles are essential for desirable lamb aroma and how they differ compared to other red meats, for example, beef. In contrast, comparatively little work has focused specifically on the nonvolatile taste components of lamb flavor. Diet also affects the amount of intramuscular fat and its fatty acid composition in the meat, which has a direct effect on meat juiciness and texture as well as flavor, and its release during eating. The effect of diet is far from simple and much still needs to be learned. An integrated approach that encompasses all input variables is required to better understand the impact of the feed and related systems on sheepmeat flavor. This review brings together recent research findings and proposes some novel approaches to gain insights into the relationship between animal diet, genetics, and sheepmeat quality.

Comparison of Active Non-volatile Taste Components in the Viscera and Adductor Muscles of Oyster (Ostrea rivularis Gould)

Comparison of Active Non-volatile Taste Components in the Viscera and Adductor Muscles of Oyster (Ostrea rivularis Gould)

Preparation of Chaga Medicinal Mushroom, Inonotus obliquus−Fermented Rice Using Solid-State Fermentation and its Taste Quality and Antioxidant Property

Chaga medicinal mushroom, Inonotus obliquus (Pers.:Fr.) Pilat, was inoculated into cooked embryo rice and the mycelial growth in I. obliquus-fermented embryo rice (IER) was monitored. Besides, nonvolatile taste components and antioxidant properties of fruiting bodies, mycelia, IER, and embryo rice were studied. The optimal conditions for mycelial growth were determined to be: 30°C, an inoculation rate of 1 mL/15 g, water supplementation of 60%, and no extra nitrogen source added. IER showed similar proximate composition to embryo rice but contained a substantial amount of ergothioneine (101 mg/kg dry weight). IER contained higher amounts of soluble sugars and polyols, and umami taste components, including monosodium glutamate (MSG)-like components and flavor 5'-nucleotides, than embryo rice. Besides, IER showed a second level of equivalent umami concentrations (223.73 g MSG/100 g). Fruiting bodies did not contain umami components but showed the most effective antioxidant properties. Although some of EC50 values of IER were less than those of mycelia and embryo rice, IER still showed effective antioxidant properties. Based on the results obtained, IER will be a novel functional food.

Nonvolatile Taste Compounds in Cooked Chinese Nanjing Duck Meat Following Postproduction Heat Treatment

Taste-active compounds, including free amino acids, succinic acid and 5'-nucleotides, and chemical components including moisture, pH, protein, crude fat, and sodium chloride were evaluated in cooked and packaged Chinese Nanjing ducks following heat treatments including control, 99 °C for 40 min, 108 °C for 20 min, 92 °C microwave followed by water heating, 95 °C for 30 min, 121 °C for 25 min. Heat treatment decreased (P < 0.05) the content of Alamine and moisture and reduced the pH value in muscle, but increased (P < 0.05) the protein and 5'-nucleotides content. The 99 °C group had a significantly lower crude fat content compared with other groups (P < 0.05). The succinic acid content in the control group was significantly higher than in the 121 °C group (P < 0.05). Groups treated at higher temperatures (108 °C, 121 °C, and microwave) had similar equivalent umami concentrations and 5'-nucleotides, free amino acids content, as well as the derived bitter and sweet taste components compared with the groups treated at lower temperatures. It can be speculated that these differences account for the enhanced flavor of the meat in the 99 °C, 108 °C, 121 °C, and microwave groups compared with the untreated control. Therefore, heat treatment at lower temperature after packaging may prolong product shelf life without any detrimental effects on taste. The results of this study indicate that it is important to use lower temperatures in this type of food processing. However, it may be possible to modify the primary processing steps to improve the content of umami-like taste compounds such as 5'-nucleotides. Heat treatment of packaged products is an effective method for eradication of microbes, therefore increasing the shelf-life. However, such treatment can result in major changes in the sensory perception of meat products, particularly the formation of off-flavors. This study investigated changes in taste-active compounds in duck meat following a number of types of heat treatment.

Nonvolatile Taste Components of Culinary-Medicinal Maitake Mushroom, Grifola frondosa (Dicks.:Fr.) S.F. Gray

Culinary-medicinal maitake mushroom Grifola frondosa (Dicks.: Fr.) S.F. Gray mycelium was inoculated into wheat, a new product was formed after fungal fermentation, and its nonvolatile taste components were studied. Contents of crude ash, fat, fiber, and protein were higher in fruit bodies and mycelia, whereas carbohydrate contents were higher in the uninoculated and fermented wheat. Contents of total soluble sugars and polyols were 234.06, 111.70, 88.58, and 28.83 mg/g for fermented wheat, fruiting bodies, mycelia, and wheat, respectively. Contents of total free amino acids were in the descending order of mycelia > fermented wheat > fruiting bodies > wheat. Contents of total 5'-nucleotides were in the descending order: fruiting bodies > mycelia > fermented wheat > wheat. Based on the results obtained, fruiting bodies and mycelia possessed highly intense umami taste. Overall, as a result of solid-state fermentation, fermented wheat contained more taste components and a higher equivalent umami concentration than wheat did.

NONVOLATILE TASTE COMPOUNDS OF JIANGLUOBO (A TRADITIONAL CHINESE FERMENTED FOOD)

ABSTRACT Jiangluobo, an indigenous fermented food, is currently available in south China for use as food and food‐flavoring materials. The nonvolatile components were studied by high performance liquid chromatography. Their taste impacts were evaluated by taste active values (TAVs) and equivalent umami concentration (EUC) methods. Compared with salted radish, Jiangluobo was high in contents of carbohydrate, crude protein and crude fat. Glucose, xylose and fructose were detected in Jiangluobo and total amounts of sugars were 148.95 mg/g dry weight. The total free amino acids content of Jiangluobo was 22.42 mg/g dry weight and monosodium glutamate (MSG)‐like components was high (8.10 mg/g dry weight). The contents of flavor 5′‐nucleotides were also high in Jiangluobo (105.47 mg/100 g dry weight). Glucose, xylose, glutamic acid, aspartic acid and disodium 5′‐guanosine monophosphate (GMP) were of high TAVs (greater than one), and they had strong taste impacts on the flavor of Jiangluobo. The EUC was 116.81 g MSG/100 g Jiangluobo, which meant that the umami taste of the Jiangluobo was very intense. PRACTICAL APPLICATIONS Jiangluobo is one of the most important traditional fermented foods in south China, and its important quality aspects are nonvolatile components. The nonvolatile taste components are of great significance for further development of its processing into high quality consumer products. The main objectives of this study are to investigate the nonvolatile taste composition and evaluate their taste impacts by taste active values and equivalent umami concentration methods. The information obtained from this study could be used as a guideline for optimizing the process conditions to control the quality of Jiangluobo.