Dept. of Food Science and Engineering, Ewha Womans Univ., Seoul, South Korea.
J Food Sci. 2010 Jan-Feb;75(1):S36-42. doi: 10.1111/j.1750-3841.2009.01411.x.
The sensory characteristics and consumer acceptability of beef soup with added glutathione (GSH) and/or monosodium glutamate (MSG) were investigated to examine the feasibility of GSH as a flavor enhancer. The sensory characteristics of beef soup samples, containing only GSH or MSG at different levels or a mixture of these, were examined by descriptive analysis. Principle component analysis was conducted to summarize the relationships between the beef soup samples and the attributes. In consumer testing, separate groups of consumers evaluated overall liking as well as the flavor intensities of beef, seasoning, and MSG. Partial least square regression was conducted to observe the relationships between the descriptive data and consumer data. The samples containing GSH had stronger "beef flavor,""garlic flavor," and "green onion flavor" while the samples containing MSG had stronger "salty taste,""sweet taste,""MSG taste," and "potato flavor." The consumers preferred samples containing both GSH and MSG, which had higher perceived flavor intensities of beef, seasonings, MSG. This study indicates that GSH has potential as a flavor enhancer, but more tests in different food systems with additions of GSH at varying levels are required to elucidate its effectiveness as a flavor enhancer more clearly.
研究了添加谷胱甘肽(GSH)和/或谷氨酸单钠(MSG)的牛肉汤的感官特性和消费者可接受性,以检验 GSH 作为风味增强剂的可行性。通过描述性分析研究了仅含有不同水平的 GSH 或 MSG 或这些物质混合物的牛肉汤样品的感官特性。主成分分析用于总结牛肉汤样品与属性之间的关系。在消费者测试中,不同组的消费者评估了整体喜好以及牛肉、调味料和 MSG 的风味强度。进行偏最小二乘回归以观察描述性数据和消费者数据之间的关系。含有 GSH 的样品具有更强的“牛肉味”、“大蒜味”和“葱味”,而含有 MSG 的样品具有更强的“咸鲜味”、“甜味”、“MSG 味”和“土豆味”。消费者更喜欢同时含有 GSH 和 MSG 的样品,这些样品具有更高的牛肉、调味料、MSG 的感知风味强度。这项研究表明,GSH 具有作为风味增强剂的潜力,但需要在不同的食品系统中进行更多的测试,以更清楚地阐明 GSH 作为风味增强剂的效果。